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Two Perfect Sandwiches – avo and pulled chicken.

Posted in Food, and Food & Entertaining

rotisserie-chicken2-webI haven’t done much ‘from scratch’ cooking over the past few weeks. sofabrother is back on his Banting Diet (I refuse to use Banting or bant as a noun), and I have been travelling a fair bit … so home meals have been concocted from various bits and pieces left in the fridge. A favourite pastime of mine, as regular readers will know … using up every last scrap in the fridge or pantry to come up with an edible, preferably delicious meal. Especially when I want it ready in a hurry.

IMG_2773Which I did a few weeks ago for supper when I was alone.  By the time I looked up from my computer, it was 8pm and there was no way I was going to start cooking. The fridge offered up nothing much more than a ripe avo, and there was a heel of ciabatta left over from the Nans’ school lunch. Inspiration came from my own school lunch: I de-skinned and de-pipped the one, lightly toasted the other, then combined them with a sprinkle of brown sugar and a drizzle of lime juice. The avo was creamy and a tad under-ripe – which actually made it perfect for the sandwich. The lime greeted my gin and tonic like an old friend and two slices and one whole avo later, I was full and happy.

That weekend I opted for another kind of easy sandwich meal, which I thought of on the hoof in the grocery store after running through a mental inventory of the veggie drawer. We had cabbage, cucumber, pink onion, scallions (aka spring onions), ginger and carrots. And the inevitable half ciabatta.

So I bought a store-roasted chicken (always the most delicious) and headed for home.

FullSizeRender 45When I got there I concocted a Chinese inspired bbq sauce (find similar one here) from mirin, white wine vinegar, hoisin sauce, fish sauce, soy sauce, a splidge of tomato sauce (for sweetness), tabasco, grated ginger and crushed garlic. Tasting the mix as I went. Then I warmed it through until the flavours had blended and let it cool down a touch.

sofabrother thin-sliced and shredded all of the vegetables and combined them in a bowl to create an Asian slaw. Which he drenched in a tart, lime-y, no mayo dressing – something like this.

While he was busy, I pulled the rotisserie bird apart, dividing it into a pile of white meat on one side and the brown on another (the former for me/the latter for sofabrother) and cut slices from the loaf. Onto which I spread a layer mayo cut with lime juice.

Then I doused the chicken in the sauce, and gently mixed it with my hands. I piled it on top of the bread, piled the slaw on top of that – and bingo – pulled chicken sandwiches.

Only change would be in the bread – next time I will think ahead and get either pre-made Chinese-Bao buns (or make them from scratch), or I’ll run into knead for some of their fabulous brioche buns.

But – even on the ciabatta, the pulled chicken sandwiches were delicious – a must remake. A will remake. A “I can’t wait to remake.” remake. We inhaled them along with a fiery ginger beer shandy.

Just clucking perfect.

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  1. Avocado and anything sounds divine and that Dragon Ginger Beer…oh gosh, I wish they export some to the US. Sounds completely amazing. Nothing quite like strong but lingering ginger taste.

    October 1, 2015
  2. I LOVE mushed avocado on toast…..bread….crackers…..with lots of salt. Yummmm.

    October 1, 2015

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