Despite the fact that I had just used the salsa verde and leftover cooked shredded chicken to make a salsa verde lasagna I still had some of both left over. Last summer I found a great way to use up leftover chicken in the form of this salsa verde chicken sandwich and since I almost always have salsa verde on hand, whether freshly made or store bought, it is particularly convenient. This is a pretty simple sandwich with the salsa verde chicken, some avocado mayo, a slice of green tomato, some cilantro and some pepper jack cheese. During the summer I was using fresh sliced green tomatoes but now that they are no longer available I have been using the pickled green tomatoes that I made. Although you could just slap a slice of pepper jack cheese into this sandwich and go, I like to place the slice on top of the salsa verde chicken and throw it under the broiler for a few minutes to let it melt. One of my favorite parts of this sandwich is the cool and creamy avocado mayo which seems like a match made in heaven. I think that this sandwich would also work well with pulled pork or beef.
Salsa Verde Pulled Chicken Sandwich
- 2 cups cooked shredded chicken (warmed)
- 2 cups salsa verde
- 4 buns (I like to use whole wheat)
- 4 slices of pepper jack cheese
- 1 avocado (stoned, scooped and mashed)
- 1/4 cup mayonnaise
- 4 slices green tomato or pickled green tomato
- * cilantro
- Mix the salsa verde and the pulled chicken.
- Place the chicken mixture on the bottom of the buns, top with the cheese and broil until the cheese has melted.
- Mix the avocado and mayo and spread it on the inside of the buns tops.
- Place a slice of tomato on top of the melted cheese followed by a handful of cilantro and finish with the top of the bun.
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