Category: Sandwiches

• 4 skinless chicken breasts

• 2 tablespoons olive oil

• 4 slices smoked bacon

• 2 avocados

• 4 ciabatta rolls

• 4 slices of pepper jack cheese, choose your favorite brand

• Baby spinach leaves, 4 small handfuls

• Mayonnaise, to serve (optional

DIRECTIONS

1. Seasoning to taste with your favorite spices

2. Gently flatten out the chicken (bash it gently with a rolling pin between two pieces of cling film), then drizzle with half of the oil and toss into the seasoning until completely coated.

3. Heat the remaining oil in a large frying pan. Sizzle the chicken for 5 minutes on each side, until firm. Push to one side of the pan, then fry the bacon for a few minutes until cooked (of course you could always grill it!).

4. While the chicken is cooking, have, stone, peel and slice the avocados. Cut the ciabattas in half and toast the cut side of the buns. Cover the tops of the buns with cheese and grill until melted.

5. Spread the bottom half of the bun with mayo (if using). Top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken then alternate between a slice of avocado and chicken (I just cut almost through the chicken and push a slice of avocado into it).

6. Top with the bun with melted cheese, press down lightly and serve with your favorite fries and salad!

Slaw doesn’t go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.

INGREDIENTS

Spicy Mayo and Slaw

• 1 garlic clove, finely grated

• 1/2 cup  jalapeño  mayonnaise

• 1 tablespoon Louisiana-style hot pepper sauce

• 1/2 small red onion, thinly sliced

• 1 jalapeño, thinly sliced

• 4 cups thinly sliced cabbage

• 1/2 cup Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice

• Fried Chicken and Assembly

• 2 cups all-purpose flour

• 1 tablespoon ground black pepper

• 1/2 teaspoon kosher salt plus more

• 1 cup buttermilk

• 2 8-ounce skinless, boneless chicken breasts, halved crosswise

• Peanut or vegetable oil (for frying)

• 4 white sandwich rolls

• 2 tablespoons unsalted butter, room temperature

RECIPE PREPARATION

Spicy Mayo and Slaw

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Fried Chicken and Assembly

Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.

Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.

Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

Many people ask me where I come up with some of the food that I put in recipes, soups, sandwiches and other assorted dishes. 99% of it comes from Brown’s Food Center right here in Hackberry, Some from the lake and the rest I just drive the streets around the neighborhood. This Sunday afternoon sandwich is my favorite.

Poohdreaux’s Special Cajun Sunday Sandwich

• 2 slices of Kings Hawaiian sweet bread

• 2 slices of Oscar Meyer Jalapeno Bologna

• 1 slice of Kraft pepper jack cheese

• Pit Boss Jalapeno Mayonnaise

• Woeber’s Jalapeno Mustard

• Lettuce

• 1 or 2 tomato slices

• Liberal helping of Zapp’s Jalapeno potato chips

For a treat now and then I will add some Jalapeno slices for a little spice.

Good Luck and enjoy