1 roasted chicken
1 long loaf Turkish bread
½ cup mayonnaise
½ cup sour cream
¼ cup chopped coriander
2 tablespoons taco or chilli seasoning
250ml SPICY LEMONGRASS CHILLI SAUCE
sliced red onion
shredded tasty cheese
Remove meat from bones and slice. Cut the bread into 4 equal portions and carefully slice lengthwise. Combine mayonnaise, sour cream, coriander and seasoning in a bowl. Spread each half of bread with mayonnaise mixture and drizzle with chilli sauce. Lay chicken on bottom half of bread and season with salt and pepper. Layer red onion, avocado and cheese on chicken and top with other half of bread. In a dry pan over medium-high heat or in a sandwich toaster, toast sandwiches on both sides until heated through. Bread should be crisp and cheese melted. Cut in half and serve hot.
Sandwiches can be assembled, wrapped in cling film and refrigerated overnight for grilling the next day.
Sliced roast beef or lamb can be substituted for chicken. FIERY COCONUT CHILLI SAUCE, HEAVENLY HABANERO, GREEN JALAPENO, RED CAYENNE, SMOKIN MANGO CHILLI all will work well with this recipe.
Take the pre-assembled sandwiches in the esky and grill at the beach or in the park to beat the heat in the summertime.