Tender hickory smoked chicken, thinly sliced crispy Brisket bacon, roma tomatoes, red onions, arugula and ice berg with a habanera Dijon sub oil.

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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:

1. ROASTED CHICKEN SANDWICH + BASIL MAYO
2. HOMEMADE DELI-STYLE ROAST BEEF
3. SHREDDED SMOKED PORK PANINI’S

ENJOY THIS RECIPE WITH:

1. SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE
2. BAKED ZUCCHINI WEDGES + ROASTED TOMATO DIP
3. TRIPLE CREAM STUFFED POTATOES

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Smoked Chicken & Brisket Bacon Club + Habanero Sub Oil

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INGREDIENTS

• Smoked Brisket , thinly sliced
• Smoked Chicken , shredded
• 1 French Bread, halved
• 2 Roma Tomatoes, thinly sliced
• 1/2c Arugula
• 1/4c Iceberg Lettuce
• 1/2 Red Onion, thinly sliced
• Mayo
• 4-5 Slices Swiss or sliced mozzarella
• HABANERO DIJON SUB OIL
• 1/3c Red Wine Vinegar
• 2/3c Olive Oil
• 1-2 Habanero, thinly sliced, no seeds
• 1 TB Dijon Mustard
• 1tsp Garlic, minced
• 1/2tsp Salt
• 1/2tsp Black Pepper
• 1/2tsp Oregano, dried
• 1/2tsp Rosemary, dried
• 1/2tsp Thyme

INSTRUCTIONS

• Start off by making the sub oil. Combine all the ingredients listed. Stir and let sit.
• Thinly slice 5-6 strips off of the brisket. Place on a wire rack and baking sheet. Roast at 350F for 15 minutes till briskets fat has rendered slightly and brisket is crisp.
• To build the sandwich slice the french bread in half. Gently pull out some of the bread.
• Once you’ve made a small well. Add in chicken followed by cheese and brisket. Place both halves into the oven ( next to each other) to melt the cheese and toast the other half of the bread.
• Toast for 3 minutes.
• Once removed from the oven take the empty half of the bread and spread an even layer of mayo on.
• Followed by a arugula and iceberg.
• Then red onions and tomatoes. Sprinkle a little bit of salt and pepper.
• Once ready to serve drizzle the habanero sub oil over the sandwich and close.
• Place in toothpicks to help stabilize the sandwich and cut into even pieces.

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