On day 14, we used some of the chicken legs grilled on day 13 in our Grapevine & Applewood blend to make delicious Smoked Chicken Sandwiches for lunch. 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.
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
