Serves 4
CUCUMBERS
4 | pickling or Armenian cucumbers |
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2 | tablespoons white wine vinegar |
Salt and pepper, to taste | |
2 | tablespoons 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.
SANDWICHES
4 | eggy rolls (each about 4 inches) |
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4 | cooked chicken thighs and ½ breast, removed from the bones and shredded |
½ | cup chicken cooking juices and fruits |
Salt and pepper, to taste |
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