Nashville chicken sandwich

Name: Nashville chicken sandwich
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 300 g Nashville Style Chicken Breast Fillets; ½ tsp salt; ½ cucumber, finely sliced; ½ tsp caster sugar; 2 tsp rice vinegar; 2 tbsp mayonnaise; 1 tbsp Cooks’ Ingredients Gochuchang Chilli Paste; 2 slice/s Monterey Jack 1840, halved; 2 Hovis Buttermilk Sub Rolls

A spicy sub full of texture, bite and zing.

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Serves2
CourseLunch
Prepare5 mins
Cook25 mins
Total time30 mins

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300g Nashville Style Chicken Breast Fillets
½ tsp salt
½ cucumber, finely sliced
½ tsp caster sugar
2 tsp rice vinegar
2 tbsp mayonnaise
1 tbsp Cooks’ Ingredients Gochuchang Chilli Paste
2 slice/s Monterey Jack 1840, halved
2 Hovis Buttermilk Sub Rolls

Cook the chicken according to pack instructions. Meanwhile, sprinkle the salt over the cucumber, then set aside for at least 10 minutes. Mix the sugar and rice vinegar together in a bowl. Squeeze and discard the excess water from the cucumber, then mix with the sugar-vinegar.
Mix the mayonnaise and gochujang paste together until smooth. When the chicken is ready, lay the cheese slices over the top, then return to the oven for 2-3 minutes until the cheese melts. Warm the sub rolls alongside.
To build the sandwich, slice the rolls in half, spread the spicy mayonnaise over the bottom and pile on the lettuce. Slice the chicken fillets in half at an angle, place on top of the lettuce, add the pickled cucumbers and finish with the lid of the roll.

Cook’s tip

These sandwiches can be messy to eat, so try wrapping them tightly in greaseproof paper and foil. Slice in half, peel back the casing and tuck in without the mess!

Typical values per serving when made using specific products in recipe