Jerk chicken sub

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A quick and easy, grab-and-go lunch, this chicken sandwich recipe is the perfect way to use leftover cooked chicken from a Sunday roast or any other meal. Victoria Glass adds a spicy kick with Jamaican jerk sauce, layered in submarine rolls with avocado and salad.

First published in 2016

If you know which side your bread is buttered, you will make yourself this subway roll. A chicken salad sandwich is a stalwart classic for good reason, but sometimes you want lunch to be a little livelier.

A good jerk barbecue sauce can transform a dollop of mayonnaise into an exciting flavour bomb with one easy squirt. Aromatic and gently spiced, it’s easy to inject even a dreary desk lunch with a touch of Jamaican sunshine. I like to include sliced avocado for its cooling creaminess and a handful of salad leaves for extra crunch.

Sandwiches no longer need to be the desperate reserve of grey lunchtimes in motorway services, or the quick fix for the short of time and inspiration. It takes no effort to turn a simple sandwich into a meal fit for a king. So, come on, spice up your sanger with my jerk mayo chicken salad sub: the best thing since sliced bread.

Ingredients

Metric

Imperial

Jerk chicken

To serve

  • 2 white bread rolls, submarine shape
  • 1 avocado
  • 2 handfuls of mixed salad leaves

Method

1
Stir the jerk sauce into the mayonnaise then toss in the chicken pieces until fully coated in the mixture
2
Halve the avocado and remove the stone. Peel and discard the skin then cut the flesh into long slices
3
Slice the submarine rolls in half and fill generously with the salad leaves, avocado slices and jerk chicken mixture
First published in 2016

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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