Food & dining

sunday supper

Recipe for pulled chicken sandwiches with quick cucumber pickle

food Styling by Sheryl Julian; Essdras M Suarez/Globe Staff

Serves 4


4pickling or Armenian
2tablespoons white wine vinegar
Salt and pepper, to taste
2tablespoons chopped
fresh parsley

1. Wipe the cucumbers but do not peel them. With a hand-held slicing machine, cut the cucumbers very thinly and layer in a bowl with the vinegar, salt, pepper, and parsley.

2. Set aside for 30 minutes.



4eggy rolls (each about 4 inches)
4cooked chicken thighs and ½ breast, removed from the bones and
½cup chicken cooking juices and fruits
Salt and pepper, to taste

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1. Split the rolls. Add chicken to each one.

2. In a saucepan, heat the cooking juices and fruits. Spoon some of the mixture over each mound of chicken. Sprinkle with salt and pepper. Add cucumber pickles to the sandwiches. Close the tops.

Sheryl Julian