Mexi-Pulled Chicken Sandwich
LunchLow-sodiumSugar ConsciousDinnerLunchNo-CookCinco de MayoHigh ProteinBetter Than TakeoutChicken & PoultryDairy-freeDinnerGame DayFather’s Day
15 min
4 servings
Mmmm, a delicious fusion of Mexican street food and the classic panini. Tender, slow-cooked meat and vibrant Tex-Mex inspired spices make this a handheld sensation for any occasion, from casual weeknight dinners to backyard BBQ’s to leftover facelifts.
Ingredients
- 1 field tomato
- 1 tbsp Poco Picante Salsa Mix
- 1 tsp lime juice, optional
- 1 bell pepper
- 1 avocado
- 4 medium-sized panini buns or chopped baguette
- 2 cups prepared Slow Cooker Pulled Pork or Chicken Barbacoa, chilled or at room temperature
- 1 pkg Pulled Pork Seasoning
- 1 cup ketchup
- 1⁄2 cup vinegar
- 1⁄2 cup brown sugar
- 1⁄4 cup water
- 5 lbs (2.5 kg) boneless pork shoulder or butt roast
- 1 pkg Chicken Barbacoa Seasoning
- 1⁄2–1 cup water
- 2 tbsp oil
- 1 tbsp tomato paste
- 3 lbs (1.5 kg) boneless, skinless chicken
Preparation
- Dice tomato; place in a bowl. Add salsa mix and lime juice, if using. Let stand 10 min.
- Meanwhile, slice pepper. Cut avocado into cubes. Slice buns open and toast, if desired.
- Fill each bun with chicken; add pepper and avocado. Top with salsa.
Epicure Products Used
Nutritional Information
Per serving: Calories 370, Fat 12 g (Saturated 2 g, 0 0 g), Cholesterol 45 mg, Sodium 480 mg, Carbohydrate 43 g (Fiber 6 g, Sugars 12 g), Protein 24 g.
Perfectly Balance Your Plate
Serve with 1 cup sliced fresh veggies and 2 tbsp Epicure Dip, your choice.