Texan-Style Pulled Chicken Subs
with Corn Slaw & Mustard Mayonnaise
Yeehaw! These Texan-style pulled chicken 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
pulled chicken
1
Brioche Hotdog Buns
(May be present: Sulphites, Sesame, Peanuts, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Pulled Chicken
1 sachet
All-American Spice Blend
1 packet
BBQ Sauce
(May be present: Sesame, Almond, Cashew, Gluten, Eggs, Fish, Milk, Soy)
1 packet
Mayonnaise
(Contains: Eggs; May be present: Sesame, Almond, Cashew, Fish, Soy, Wheat)
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 Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). • Slice 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 pulled chicken and All-American spice blend, breaking up with a spoon, until browned, 3-4 minutes. • Remove pan from heat, then add BBQ sauce and a splash of water and stir to combine. Season to taste
• Toast brioche hotdog buns as desired. • In a small bowl combine mayonnaise, Dijon mustard and the honey. • To the bowl with the corn, add shredded cabbage mix, mixed salad leaves, half the mustard mayonnaise and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• Spread bun bases with remaining mustard mayonnaise. • Fill buns with corn slaw and pulled chicken. • Divide Texan-style BBQ pulled chicken subs between plates. • Serve with any leftover corn slaw. Enjoy!
