The St. Laurent side walk sale food is great. These Reubens are inspired by the Portuguese piri piri chicken sandwiches, a classic smoked meat at The Main and a sausage and sauerkraut sandwich at The Veille Europe.
Awesome!
- I used 8 nice-sized chicken thighs, fat removed.
For the marinade:
- In a container, mix together: 3 cloves minced garlic, 1/4 cup white wine, 1/3 cup BBQ sauce, 1-2 tbsps Sriracha sauce, dash of Worcestershire sauce, salt, pepper, lemon zest and juice, dash of garlic powder, fresh basil and a small dash of chicken bouillon, followed by about 1/2 cup of water (to cover the pieces). Now add the chicken and season it with more s & p. Let it rest for 5 hours in the fridge.
- When you're ready, cook pieces on the BBQ until well done.
Easy assembling:
- Toast your rye bread
- Mustard both
- Top one slice with sauerkraut, followed by your chicken.
- Add a sliced tomato
- Optional spice: more hot sauce!
Side:
- Arugula tossed with lemon juice, salt and pepper.
Enjoy!
Moolicious!
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