Homemade Chicken Sandwich Meat
Elevate your sandwich game with this mouthwatering homemade chicken sandwich meat! Using a flavorful brine and the precision of sous vide cooking, this recipe ensures each bite is juicy and packed with taste. Perfect for meal prep or a quick lunch, you'll never want store-bought again!
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- chicken (454 g)
🧂Spices & Seasonings(2)
- salt
- Cajun seasoning
Nutrition (per serving)
Calories
195
Protein
35g
Carbs
2g
Fat
4g
👨🍳 Instructions
- 1
Brine the chicken for a maximum of three hours.
- 2
Rinse the chicken and season with Cajun seasoning and salt.
- 3
Seal the chicken in vacuum sealer bags or Ziploc bags.
- 4
Cook the chicken in a sous vide at 140 degrees for two hours.
- 5
Chill the chicken in the fridge before slicing.
- 6
Slice the chicken using a meat slicer and store it for later use.
💡 Pro Tips
- ✓Limit brining to 2.5-3 hours maximum because chicken breast absorbs salt rapidly; beyond 3 hours, proteins denature excessively and the meat becomes mushy due to over-hydration and fiber breakdown.timing2.5-3 hours maximum
- ✓Pat the chicken completely dry after brining before vacuum sealing, as excess surface moisture creates steam pockets during sous vide that prevent proper heat transfer and result in uneven texture.techniqueCompletely dry surface
- ✓Increase sous vide temperature to 148-150°F instead of 140°F to achieve firmer slicing texture; at 140°F, proteins don't fully coagulate and the meat becomes too soft for clean slices with a meat slicer.timing148-150°F (vs. 140°F)
- ✓Chill the cooked chicken to at least 38°F (internal temp) for a minimum of 4 hours before slicing, as this allows myosin proteins to fully set and prevents the meat from tearing or crumbling during the slicer blade's cut.timing38°F for 4+ hours
- ✓Slice against the grain at a 15-20° angle using a meat slicer set to 2-3mm thickness; this breaks muscle fiber bundles and shortens them, creating a more tender, less chewy texture than slicing parallel to grain.technique15-20° angle, 2-3mm thickness
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
Share this recipe
Homemade Chicken Sandwich Meat
Elevate your sandwich game with this mouthwatering homemade chicken sandwich meat! Using a flavorful brine and the precision of sous vide cooking, this recipe ensures each bite is juicy and packed with taste. Perfect for meal prep or a quick lunch, you'll never want store-bought again!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- chicken (454 g)
🧂Spices & Seasonings(2)
- salt
- Cajun seasoning
Nutrition (per serving)
Calories
195
Protein
35g
Carbs
2g
Fat
4g
👨🍳 Instructions
- 1
Brine the chicken for a maximum of three hours.
- 2
Rinse the chicken and season with Cajun seasoning and salt.
- 3
Seal the chicken in vacuum sealer bags or Ziploc bags.
- 4
Cook the chicken in a sous vide at 140 degrees for two hours.
- 5
Chill the chicken in the fridge before slicing.
- 6
Slice the chicken using a meat slicer and store it for later use.
💡 Pro Tips
- ✓Limit brining to 2.5-3 hours maximum because chicken breast absorbs salt rapidly; beyond 3 hours, proteins denature excessively and the meat becomes mushy due to over-hydration and fiber breakdown.timing2.5-3 hours maximum
- ✓Pat the chicken completely dry after brining before vacuum sealing, as excess surface moisture creates steam pockets during sous vide that prevent proper heat transfer and result in uneven texture.techniqueCompletely dry surface
- ✓Increase sous vide temperature to 148-150°F instead of 140°F to achieve firmer slicing texture; at 140°F, proteins don't fully coagulate and the meat becomes too soft for clean slices with a meat slicer.timing148-150°F (vs. 140°F)
- ✓Chill the cooked chicken to at least 38°F (internal temp) for a minimum of 4 hours before slicing, as this allows myosin proteins to fully set and prevents the meat from tearing or crumbling during the slicer blade's cut.timing38°F for 4+ hours
- ✓Slice against the grain at a 15-20° angle using a meat slicer set to 2-3mm thickness; this breaks muscle fiber bundles and shortens them, creating a more tender, less chewy texture than slicing parallel to grain.technique15-20° angle, 2-3mm thickness