Pulled Chicken with Caraway Coleslaw on Onion Rolls

Pulled Chicken with Caraway Coleslaw on Onion Rolls
You can really get down and dirty with this sandwich. It’s so very delicious that I never
recommend sharing it. Many times I have witnessed a customer hiding in a corner to gobble up
this sandwich, hoping not to be recognized while enjoying a messy feast. Big, soft onion rolls hold
everything together, but there is always something yummy slipping out. For the maximum
amount of crunch and zing, make the coleslaw the same day you assemble the sandwiches.

Caraway Coleslaw
2 cups shredded white cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrots
1 scallion, finely, sliced
2 heaping tablespoons mayonnaise
3 teaspoons whole caraway seeds
2 teaspoons apple cider vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper, to taste

Sandwiches
1 pound cooked chicken pieces
4 large fresh onion rolls
6 to 8 tablespoons homemade Russian
dressing (from Turkey Avocado Club recipe
on page 201)
4 leaves green leaf lettuce
8 slices juicy tomatoes
2 cups caraway coleslaw (from recipe)
8 crunchy, sweet pickle slices

■ For the caraway coleslaw: Place the white
and purple cabbages, carrots, and scallion in a
mixing bowl. In a separate bowl whisk
together the mayonnaise, caraway seeds,
vinegar, sugar, salt, and pepper. Continue
whisking until the sugar is dissolved. Pour over
the cabbage mixture and toss well.

■ For the sandwiches: Remove the chicken
from the bones, discarding the skin and
bones. Shred the chicken. Slice each onion roll
in half and spread generously with the Russian
dressing. On the bottom half of each roll layer
1 lettuce leaf and 2 tomato slices. Pile the
pulled chicken on top of the tomatoes. Add a
heaping serving of the coleslaw on top of the
chicken and top with the pickle slices.