About this recipe:Every so often I like a bit of roast chicken in my life. I'm also a huge fan of French dip sandwiches with a beef filling, dripping with gravy... hmmmm! I had some roast chicken left over from a midweek roast and I thought why not. So a really easy version of French dip chicken sandwiches entered my life. And I am so thankful!
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Method Prep:5min › Cook:15min › Ready in:20min
In a sauté pan heat a little oil. Dice half an onion and add to the pan.
When the onion turns translucent add the flour; cook and stir for a minute, then add the chicken stock. If you don't have liquid stock then dissolve a stock cube in 1 litre of warm water. Add a good pinch of salt and black pepper. Stir and leave to reduce on a medium heat.
While your sauce is reducing cut thick slices of crusty bread, buttering each piece on one side.
Break apart the meat from at least two roasted chicken breasts or any leftover chicken you have in your fridge.
When the sauce has reduced, add the chicken to the stock for a couple of minutes until warm and the sauce is well absorbed.
Take the chicken and place over one of the slices of bread putting another slice on top.
Pour some of your remaining sauce into a bowl for dipping your sandwich.