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

  • 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.

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.