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A recipe from Magazine Véro Autumn 2018
BBQ Whisky and Brown Sugar Chicken Sandwich with Garden Remoulade
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4 servings
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Difficulty: Easy
Ingredients
Directions
- Preheat the barbecue on high, then reduce heat to medium. Grill chicken breasts about 20 minutes, turning and brushing with marinade, until they are fully cooked and no longer pink.
- Transfer to a plate and cover loosely with aluminum foil.
- For the remoulade, combine mustard and mayonnaise in a bowl. Add vegetables, herbs, salt, and pepper and stir together. (This remoulade can be made with a wide variety of ingredients so feel free to get creative!)
- Place two slices of cheese in each hotdog bun and toast on the grill.
- Slice chicken into strips and divide up between hotdog buns.
- Top with remoulade and enjoy this fresh take on a chicken sandwich!