Sandwich Kase’ei Morgh (ساندویچ کاسه‌ای مرغ) — Persian Creamy Chicken Bowl Sandwich

• 600 gBoneless skinless chicken breasts (about 2 large; cut into 3 pieces each for faster poaching)
• 1200 mlWater (for poaching)
• 1 cubeChicken bouillon cube (crumbled)
• 30 mlVegetable oil (2 tablespoons)
• 200 gOnion (finely diced)
• 120 gCarrot (finely diced (about 1 medium))
• 1 tspBlack pepper (freshly ground)
• 120 gMayonnaise (about 1/2 cup)
• 180 mlHeavy cream (3/4 cup)
• 180 mlReserved chicken cooking broth (3/4 cup, from poaching liquid)
• 200 gPizza cheese (low-moisture mozzarella blend) (coarsely shredded)
• 4 rollsLong sandwich rolls (each about 18–20 cm (7–8 in), crusty exterior)

Instructions

1. 1

   Poach the chicken: add water to a medium pot and bring to a boil over high heat. Stir in the crumbled bouillon cube until dissolved. Add chicken pieces, reduce to a gentle simmer, cover, and cook 14–16 minutes until the thickest piece reaches 74°C/165°F.

2. 2

   Transfer chicken to a plate to cool 5 minutes. Measure and reserve 180 ml (3/4 cup) of the cooking broth for the sauce; discard the rest or save for another use. Shred the chicken into thin strands using two forks (or hands once cool), aiming for bite-size pieces.

3. 3

   Cook the vegetables: heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté 6–8 minutes until translucent and lightly golden. Add diced carrot and cook 5–6 minutes, stirring often, until the carrot softens but still holds its shape.

4. 4

   Build the creamy ragout: add shredded chicken to the skillet and toss 1 minute to coat in the onion-carrot mixture. Stir in mayonnaise, heavy cream, and the reserved 180 ml broth. Add black pepper, then simmer gently 6–8 minutes, stirring, until glossy and thick enough to mound.

5. 5

   Prepare the rolls: preheat the oven to 220°C/425°F. Slice each roll lengthwise, leaving one long edge attached like a hinge. Pull out some interior crumb to create a cavity (save crumbs for breadcrumbs). Arrange rolls on a baking tray lined with parchment.

6. 6

   Fill and melt: spoon the hot chicken mixture generously into each roll cavity, pressing lightly so it sits securely. Top each sandwich with about 50 g cheese. Bake 6–8 minutes until the cheese is fully melted and bubbling; broil 1–2 minutes for light browning if desired.

7. 7

   Rest and serve: let the sandwiches stand on the tray for 3 minutes so the filling sets slightly and the cheese firms up. Serve warm while the interior is creamy and the bread stays crisp. If transporting, wrap loosely in parchment to avoid steaming the crust.