• Fry small chicken boneless pieces until color changes.
• Add garlic and fry for 2 minutes.
• Season with salt, crushed red chili, white pepper, and dried parsley. Optionally, you can also add paprika powder. Add vinegar and sauces as per the quantity listed above.
• After stirring for a few seconds, cover the pan with a lid and cook on low flame until the chicken is done.
• Then add capsicum, mozzarella, and cheddar cheese. Stir and continue to cook for a few seconds. Turn off the flame and let the stuff cool down.
• Take two slices of bread and remove their crust. Make a box arranging the cooked stuff and sliced mozzarella cheese in between the two bread slices.
• Dip the bread boxes in beaten eggs and coat them in breadcrumbs.
• Heat oil for deep frying. Fry the bread boxes on high flame until golden. When done, take out on an absorbent paper and serve.

Shredding the chicken

• Place the boneless chicken in a large pot and then season it lightly with salt and black pepper. Add ½ tsp of garlic paste.
• Pour water into the pot so that chicken is covered.
• Place the pot on the stove and cook the chicken on medium to high flame until water starts boiling. Water may take 10 to 15 minutes to boil depending upon the stove that you are using.
• Reduce the heat and let simmer until chicken is done and is no longer pink in the center. This may take about 8 to 16 minutes, depending upon the weight and size of the boneless chicken you are poaching. 300 grams of chicken breast will need to simmer for about 12 to 14 minutes. On the other hand, chicken cut into smaller cubes may take less time to simmer.
• Remove the chicken from water and let rest until cool enough. Then shred the chicken for instant use in your recipe or if you may like store in the freezer for later use as desired.

Making of Sandwich

• Place the shredded chicken in a mixing bowl. Then add as much as home-made mayonnaise as required and mix it well with the shredded chicken. This mayo chicken mixture is going to serve as filling of your sandwich.
• In a separate bowl mix 3-4 tbsp of mayonnaise with mustard paste to make a mayo mustard paste to be used as sandwich spread for one of the two bread slices of the sandwich.
• Next take bread slices and remove the crust around the corners.
• Then spread butter over one slice and mayo mustard paste on the other slice. Arrange the mayo chicken filling on one slice and cover it with the other.
• Make a diagonal cut in between and serve with your favorite sauce.

• In a frying pan fry finely chopped garlic until golden as per quantity mentioned in the ingredients section. Add in onion and fry for a while on low to medium flame.
• Then add sweet corn, cabbage, capsicum, carrot, and already boiled peas. Cook on high flame for further 2 minutes by stirring continuously to prevent burning of the ingredients.
• Add the rest of the ingredients together i.e. chili garlic sauce, soy sauce, vinegar, Worcestershire sauce, salt, black pepper, white pepper powder, mixed herbs. Cook on high flame and continue stirring until liquid dries. When done turn off the flame and let it cool down.
• Take some fresh bread slices and cut off their hardened and browned crust around all sides.
• Spread mayonnaise on one slice and tomato ketchup on the other. Make a layer of vegetable filling across the base bread and sandwich it with other bread on the top.
• Grease the grill pan with butter and toast the sandwiches on both sides.
• Make a diagonal cut in between to make it more revealing. Enjoy your meal!