Based on the warm salami cheese poppy sandwiches of yesterweeks, I came up with this chicken version to cut down on the processed meat intake.It worked beautifully.
The only change I made was making a tad bit more butter sauce and drizzling half of it on the chicken and the other half over the buns.
Although these sandwiches are still good cold, they are so much better warm
2 Tbsp crispy fried onions or dried onion flakes
1 Tbsp mustard
1 Tbsp poppy seeds
100g (8 Tbsp) melted butter
9-12 mini burger buns
300g cooked shredded chicken
150g thinly sliced cheese
Preheat oven to 325F.
Mix together the mustard, poppy seeds, and melted butter.
Cut the mini burger buns in half and arrange the bottom halves in an oven-proof dish so they fit snugly.
Layer the shredded chicken over the bottom buns, then top with half the butter sauce, the crispy onions, and the cheese, then top with the bun caps.
Drizzle the remaining butter mixture over the whole thing, cover the dish in foil, and bake for 20 minutes.
Use a sharp knife to separate into sandwiches and serve hot.