NORTH ALABAMA CHICKEN BREAD
3 fl oz White BBQ Sauce (see recipe)
Cut ciabatta loaf in half lengthwise. Place in a hot saute pan or on griddle and flatten with a spatula. Spread 1 1⁄2 ounces of White BBQ Sauce on each piece of ciabatta. Top with pulled chicken and salt & pepper to taste. Layer cheese and mushrooms on top of chicken. Bake in moderate oven until cheese is browned and the center is hot. Remove from oven and drizzle each piece with 1/2 fluid ounce of White BBQ Sauce. Cut each piece in thirds and arrange on plate with a side of Pickled Onions.
Makes – 2 serving
3 cups heavy Mayonnaise
In a storage container, combine all ingredients, whisking together well. Refrigerate. Makes: 30 fl oz
2 ½ pounds julienne sliced Red Onions
In a sauce pot, combine all ingredients and simmer until color of onions becomes bright. Strain onions, reserving onions and liquid. Return liquid to pot and simmer until reduced enough to produce dime-sized bubbles. Fill large mixing bowl with ice water and place reserved onions in smaller bowl. Place smaller bowl of onions into the ice bath. Pour reduced liquid into onions and continue stirring until mixture is cool. Remove to a storage container.
Makes: 32 ounces
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