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.
Ingredients
Jerk chicken
- 200g of boneless and skinless chicken breast , cooked and shredded
- 2 tbsp of Jamaican Jerk BBQ Sauce
- 2 tbsp of mayonnaise
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
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Jerk chicken sub
