Texan-Style Pulled Chicken & Bacon Subs
with Corn Slaw & Mustard Mayonnaise
- Milk
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Sulphites
- Sesame
- Peanuts
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Gluten
- Eggs
- Fish
- Milk
- Soy
- Fish
- Wheat
Yeehaw! These Texan-style pulled chicken & bacon buns are packed with smokey, saucy goodness. Piled high with crunchy corn slaw and a zingy honey-mustard mayo, they’re a finger-licking ride straight to flavour town!
Ingredients
½ tin
sweetcorn
2
brioche hotdog buns
(Contains: Milk, Eggs, Gluten, Soy May be present: Sulphites, Sesame, Peanuts, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
pulled chicken
1 packet
Diced Bacon
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
Dijon mustard
1 packet
Shredded Cabbage Mix
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition
Cooking Steps
• Drain sweetcorn. • Split brioche hotdog buns in half lengthways. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, pulled chicken and All-American spice blend, breaking up with a spoon, until browned, 3-4 minutes. • Remove pan from heat, add BBQ sauce and a splash of water and stir to combine. Season to taste.
• Toast brioche hot dog buns as desired. • In a small bowl combine mayonnaise, dijon mustard and the honey. • To the bowl with the corn, combine shredded cabbage mix, mixed salad leaves, half the mustard mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
• Spread bun bases with remaining mustard mayonnaise. • Fill buns with pulled chicken and corn slaw. • Divide Texan-style BBQ pulled chicken buns between plates. • Serve with any leftover corn slaw. Enjoy!
