You don’t really need anything else with this sandwich, except maybe some chips, and a beer or some iced tea. You have meat, a couple vegetables, starch, it’s all there. If you take the time to fry chicken, it is always good to make extras as it is the perfect leftover to start another meal with.
INGREDIENTS:
1 recipe Slaw of Red Cabbage, Carrot and Summer Squash with a South West Bent (see recipe)
1 recipe Simple South West Inflected Fried Chicken
8 slices country style bread sliced ½-inch thick and toasted, or 4 French rolls or bolillos, or home-made burger buns
½ cup shallot or red onion quickles
METHOD:
If using the rolls, split open, keeping a little more bread on the bottom.
Drain the quickles well so the liquid doesn’t cause the bread to fall apart.
To build the sandwich, put the chicken on the bottom. Top with slaw, then add some quickles, put the top on, and enjoy.
Chef’s Notes: The sandwich is plenty flavorful as is, but if you feel like you have to take it way over the top, try adding things like avocado, bacon, smoked paprika mayonnaise, slices of dill pickle, mustard, pickled chiles, or some tomato. Keep the really wet stuff on top of the chicken so it doesn’t soak through the bottom piece of bread.
Serves: 4
Source: Chef Andrew E Cohen
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