Tender hickory smoked chicken, thinly sliced crispy Brisket bacon, roma tomatoes, red onions, arugula and ice berg with a habanera Dijon sub oil.
WHAT’S GOING ON HERE:
Smoked Chicken: Smoked chicken adds a lot of flavor to any sandwich. Use the leftover chicken from your last cookout. Simply remove the chicken from the bone, get rid of the skin and the chicken is ready to go. You can make this recipe with roast chicken as an alternative.
Smoked Brisket: Smoked brisket is where the “bacon” flavor comes in its smokey, tender and adds a ton of flavor. I used the leftover brisket I had on hand if brisket isn’t an option for you thick cut bacon never disappoints.
Habanero Sub Oil: Habanero sub oil lightly dresses the sandwich. It’s a combination of red wine vinegar, olive oil, Dijon and herbs. Its tangy and spicy in all the right ways. When making the sub oil omit the seeds since they can over power the sandwich.
Tomatoes + Greens: Tomatoes and greens add some freshness to the sandwich. For this sandwich I stuck with classic roma tomatoes and a mix of peppery arugula and crisp ice berg.
TIPS & TRICKS FOR THE BEST SMOKED CHICKEN & BRISKET BACON CLUB + HABANERO SUB OIL
making the sub oil: making the sub oil is super easy. Combine all the ingredients and give it a stir. Let the oil have time to sit together so it can start breaking down the pepper and garlic. Once its time to serve make sure to shake or stir the oil to keep everything from separating.
what is brisket bacon: bacon brisket is just thinly sliced brisket. how i like to prepare my bacon brisket is using cold next day brisket so i can get nice even slices. from there they are placed on wire rack baking sheet and cooked till its crispy similar to bacon.
smoking the chicken: depending on the cut, bone-in or out chicken can end up dried out. to combat that before the chicken is completely cooked pull it from the smoker and finish it in the oven with a splash of vegetables stock, beer or apple juice.
hollow out the bread: for giant French bread hollowing out the middle makes it easier to stack the ingredients in the sandwich. without hollowing cutting the sandwich can be a nightmare since it can get squished. hollowing it gives you a cleaner cut.
cutting the sub: cutting the sub can be tricky make sure wherever you prepare you sub can also double as a surface to cut on. how i like to cut my sub is cut it evenly in half . place three toothpicks spaced out on each side then cut between them . use the toothpicks as a guide for evenly cut sandwiches.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE
- BAKED ZUCCHINI WEDGES + ROASTED TOMATO DIP
- TRIPLE CREAM STUFFED POTATOES