SUPER-DUPER CHICKEN SANDWICH
Ingredients: 9 chicken thigh fillets (about 1kg) 1/2 cup (125ml) barbecue sauce 1/3 cup (80ml( tomato sauce 2 teaspoons Worcestershire sauce 3 teaspoons Tabasco sauce 2 teaspoons seasoned pepper 3 medium sized (600g) red capsicum 12 thick slices white bread, toasted 2 cups (100g) firmly pressed watercress
2 medium sized (500g) avocados
1 tablespoon lemon/lime juice
2 teaspoons Tabasco sauce
1 tablespoon finely chopped fresh parsley
1 tablespoon olive oil
2 medium size (340g) red Spanish onions,
1 teaspoon brown sugar
1 teaspoon chopped fresh thyme
1 medium fresh red chilli, finely chopped
How to do:
Combine chicken, sauces and seasoned
Pepper in bowl, mix well. Cover and
Refrigerate over night.
Quarter red capsicums, remove seeds
Grill capsicums, skin side up, until skin
Blisters and blackens, peal away skin.
Drain chicken from marinade,
Add chicken in batches to heated greased
Griddle pan (or grill on BBQ), cook until
Browned on both sides and tender.
Slice chicken, cover and keep warm.
Add capsicums to pan, heat them through.
Spread 6 of the bread slices with guacamole,
Top with the watercress, chicken, capsicums,
Chilli onion, then remaining bread slices.
Process all ingredients until smooth paste.
Heat butter and oil in pan, add onions, cook,
Stirring, until onions are soft. Stir in
Remaining ingredients, cook, stirring, about
10 minutes or until onions are lightly browned.
Serve immediately. This makes 6 sandwiches,
Always 2 spare ones for the hungry.
As BBQ sauce use your favorite one.
I use a 50:50 mix of spicy chilli sauce and
Sweeter honey sauce.