Step 1: Prepare the Chicken

1. Wash the chicken breast thoroughly and place it in a pot.
2. Add water to cover the chicken, a pinch of salt, black pepper, and minced garlic.
3. Cook over medium heat for about 10 minutes or until tender. It should shred easily with a fork.
4. Shred the cooked chicken and set it aside.

Pro Tip: Avoid overcooking the chicken—it can dry out and lose its juicy texture.

Step 2: Sauté the Veggies

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add the chopped onion and green bell pepper. Sauté until lightly softened but still crunchy.
3. Stir in garlic powder, paprika (optional), and shredded chicken.
4. Add salt to taste and cook for 2–3 minutes, ensuring the mixture isn’t watery.

Common Mistake to Avoid: Don’t overcook the veggies—they should keep some crunch for added texture.

Step 3: Make the Filling

1. In a mixing bowl, combine the chicken mixture with shredded cabbage, mayonnaise, and ketchup (if using).
2. Mix everything until evenly coated but not overly wet.

Pro Tip: Adjust mayo and ketchup to your taste. Skip ketchup if you prefer a spicier flavor.

Step 4: Assemble the Sandwiches

1. Spread the chicken filling evenly on a slice of bread.
2. Place tomato slices on top, then cover with another slice of bread.
3. Repeat for all sandwiches.

Step 5: Grill and Serve

1. Heat a skillet or sandwich grill over medium heat.
2. Lightly butter both sides of the sandwich and place it in the skillet.
3. Grill for 2–3 minutes on each side until golden brown and crispy.
4. Slice into halves or quarters and serve hot.

Pro Tip: Adding butter ensures a crisp, golden crust. For a healthier version, use a non-stick pan without butter.