toasted spicy turkish sandwich

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toasted spicy turkish sandwich


1 roasted chicken
1 long loaf Turkish bread
½ cup mayonnaise
½ cup sour cream
¼ cup chopped coriander
2 tablespoons taco or chilli seasoning
sliced red onion
sliced avocado
shredded tasty cheese
cooking instructions
Remove meat from bones and slice. Cut the bread into 4 equal portions and carefully slice lengthwise. Combine mayonnaise, sour cream, coriander and seasoning in a bowl. Spread each half of bread with mayonnaise mixture and drizzle with chilli sauce. Lay chicken on bottom half of bread and season with salt and pepper. Layer red onion, avocado and cheese on chicken and top with other half of bread. In a dry pan over medium-high heat or in a sandwich toaster, toast sandwiches on both sides until heated through. Bread should be crisp and cheese melted. Cut in half and serve hot.
serves 4
advance preparation
Sandwiches can be assembled, wrapped in cling film and refrigerated overnight for grilling the next day.
Sliced roast beef or lamb can be substituted for chicken. FIERY COCONUT CHILLI SAUCE, HEAVENLY HABANERO, GREEN JALAPENO, RED CAYENNE, SMOKIN MANGO CHILLI all will work well with this recipe.
serving idea
Take the pre-assembled sandwiches in the esky and grill at the beach or in the park to beat the heat in the summertime.

diet options

vegetarian variation
Roasted eggplant slices and crumbled feta cheese work well in place of chicken and tasty cheese.

We first made these for the Taste of Byron street festival and quickly sold out. Make them on an outdoor grill for a leisurely weekend lunch.