Mexi-Pulled Chicken Sandwich

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

  1. Dice tomato; place in a bowl. Add salsa mix and lime juice, if using. Let stand 10 min.
  2. Meanwhile, slice pepper. Cut avocado into cubes. Slice buns open and toast, if desired.
  3. Fill each bun with chicken; add pepper and avocado. Top with salsa.

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.