Recently I felt like making some barbecue chicken sandwiches. Last month at a St. Patrick's Day party at my friend Zach's parents' house, I had some meatballs that had been cooked in a slow-cooker with Sweet Baby Ray's barbecue sauce. They were some of the best meatballs I have ever had. At Albertson's, all the varieties of Sweet Baby Ray's sauce were on sale for $1 each, including one flavor claiming to have Vidalia onion in it. Vidalia onions are one of my favorite foods, so I decided to get a couple mesquite chicken breasts from Taylor's, cook them in the oven, and mix them up with the sauce.
Of course, when I roasted the chicken breasts, the smell was heavenly. I took out the chicken and pulled it apart with a couple of forks. It was juicy and tender and there was no way I could drown it in a bottled sauce. I took a generous amount and piled it on some white bread, added a few pickles and a couple squeezes of sauce. The sandwiches were great.
I cooked some Fresh & Easy fries in the oven. A couple months ago I came across a recipe for some garlic mayo that seemed too easy to be true: you soak a crushed clove of garlic in some vinegar for about five minutes then mix it with mayonnaise. I have done this several times and it is a very tasty sauce. (I've altered this slightly by adding a generous amount of cracked black pepper and a couple drops of lemon juice to the recipe.)
There was plenty of chicken left over. I asked Elizabeth if she wanted me to make a sandwich for her to take to work the next day. She said yes, so I took all the chicken and piled it into a double-decker sandwich, a behemoth about half a foot high. I almost wanted to eat it myself, but decided not to.
Do you leave the garlic in the vinegar and put all of that in the mayo?
Yes. I just looked to see if I could find the recipe, but I could not. I read it a couple months ago in Sunset, Bon Appetit, or Cooking Light. But I don't remember which. Sorry. I'm not very helpful.
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