Chu-Argentinean Sandwiches-Photo1


  1. If using frozen corn kernels, set them aside to thaw. If using fresh kernels, fill a small saucepan with 1/2-inch of water and bring to a boil. Add the corn and cook until just tender, about 2 minutes.  Drain the corn in a colander and place under cold running water.
  2. Pull the skin and meat off the chicken, finely chop, and place into a medium bowl. Add the corn, mayonnaise, cumin, and paprika and stir to combine. Season with salt and pepper to taste. Assemble the sandwich as above with the sliced cucumber on the bottom layer and the chicken and corn mixture on the top layer.