NEW ORLEANS RESTAURANTS & FOOD - Recipes

Smoky Southern Chicken Sandwich

Serves 6

Inspired by the South's famed barbecued pork sandwich, this tasty treat comes together much more quickly and easily. Instead of the cole slaw served on top of the pulled-pork in the original, we substitute a cucumber relish that works better with the whiter meat. Use just enough chipotle chile to add an elusive smokiness to the rub and sauce, not a big blast of heat. Serve with bread-and-butter pickles, green tomato chowchow, or another tangy condiment on the side.

Relish
2 cucumbers, preferably English or European variety, peeled, sliced lengthwise and seeded
1 Tbsp. cider vinegar
1 tsp. turbinado sugar or packed brown sugar
coarse salt, either kosher or sea salt
freshly milled pepper

Barbecue Sauce
1/4 cup plus 2 Tbsp. ketchup
2 Tbsp. mayonnaise
1 1/2 Tbsp. cider vinegar
1/2 tsp. coarsely-ground pepper
1/4 to 1/2 tsp. ground chipotle chile or chipotle seasoning
1/4 tsp. coarse salt, either kosher or sea salt

Dry Rub
2 tsp. paprika
2 tsp. ground pepper
1 tsp. turbinado sugar or packed brown sugar
1 tsp. coarse salt, either kosher or sea salt
1/2 tsp. dry mustard
1/4 to 1/2 tsp. ground chipotle chile or chipotle seasoning
6 medium boneless, skinless, individual chicken breasts, pounded 1/2 inch thick

Vegetable oil spray 6 soft sesame seed buns

• Prepare the relish, first shredding the cucumber halves lengthwise with a box grater. Mix together the cucumber with the remaining ingredients and refrigerate until needed.
• Prepare the barbecue sauce, whisking together the ingredients in a small bowl. Let it sit at room temperature.
• Combine the rub ingredients in a small bowl. Rub the breasts with the mixture, spray lightly with oil, cover, and let them sit at room temperature for about 20 minutes.
• Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
• Grill the chicken uncovered over medium heat for 8 to 10 minutes total. Turn onto each side twice, rotating the breasts each time to get criss-cross grill marks. The chicken is ready when white throughout but still juicy.
• When just cool enough to handle, pull the chicken into bite-size shreds. Assemble the sandwiches, piling equal portions of the chicken on the bottom of each bun. Spoon barbecue sauce over the chicken followed by a spoonful of the relish, drained with a slotted spoon. Top with the remaining bun halves and serve.

Recipe courtesy of Chef Tommy DiGiovanni, Arnaud's Restaurant, New Orleans.