On day 14, we made Smoked Chicken Sandwiches with leftover chicken grilled in our Grapevine & Apple blend on day 13. Knowing we had such a delicious sandwich to look forward for lunch certainly made the morning fly by!
Here's how to make them:
- Shred the meat of a few chicken legs and warm it up.
- Thinly coat sandwich rolls/bread with mayo and then warm them up on a griddle (or toast in a toaster).
- Once the shredded chicken and rolls are ready, compile the sandwich, adding tomato, spinach or lettuce, cheese (we used mozzarella), and mustard and mayo.
Chef's Tip: When heating up already cooked meat, like the chicken in this case, be careful not to reheat it for too long or you will dry it out. You want it to be just long enough to get the meat warmed up, no longer.
After making these delicious sandwiches, we STILL had more chicken left over, so check out how we used it to make Smoked Chicken Fajitas on Day 15. And that's the magic of Wine'd Up! One grilling session gives you DAYS of delicious food!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
