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Let's call it Cajun Mediterranean Pulled Chicken on Everything rolls


Smoking Fanatic
Joined Jan 17, 2021



skin and start marinating chicken drums in my proprietary greek viniagrette in the morning, throw some of them on the top rack of the oven shortly past 4pm, with a stainless skillet underneath to catch any drippings. broiler was on high. flipped once, pulled the skillet and the chicken and deglaze/work on the juice while the oven cooled down to 235*F.

Rolls- https://www.kingarthurbaking.com/recipes/deli-style-hard-rolls-recipe (everything seasoning instead of just sesame)

in order-
Bread heel
Deli dressing/hoagie oil
drown in 'jus
swiss american
Bread crown with hoagie oil, mayo, more jardonair in that order

Wasnt anywhere near enough 'jus to properly baptize this sando, so after ladling as much flavor as I felt I deserved, I flipped the sandwich over before slicing/cross-sectioning it to soak the crown a little. cracked a little black pepper and a chile de arbol on mine and it was real good. maybe coulda used some malt vinegar hot sauce to dunk it in


Smoking Fanatic
Joined Jan 17, 2021
Those look delicious!
wish I could prove ya right, Brian. Lol.

needed a change of shirt before I finished the first half; If I didn't have such a good dawg some of that 'jus may have had time to hit the carpet- there was a LOT of it.. I didn't mention I made very very concentrated cajun/ham stock yesterday, too, and man a spoonful went a LONG way in the depth of its savoriness.


Master of the Pit
SMF Premier Member
Joined Apr 17, 2020
Yeah, you need a towel to eat that sammich. Just right in my books. Looks darn good.

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