Store-bought rotisserie chicken is one of the tastiest culinary shortcuts around. It's incredibly moist and flavorful, but all you have to do to prepare it is pull the meat off the bird. Since I love leftover sandwiches, I combined my current passion for chutney and bread-and-butter pickles with some excess chicken from a recent dinner.
The mango chutney, salty-sweet pickles, and smoky chicken come together to create a perfectly provocative bite, while the melted swiss and sprouts hold the potentially slippery sandwich in place. It's a ridiculously easy meal you can make in minutes, but the flavors are anything but simple. To get the recipe and step-by-step photos, read more.
2 slices whole-wheat or multigrain bread Makes 1 sandwich.
2 tablespoons mango chutney
Rotisserie chicken, dark and white meat, enough to cover one slice of bread
6 bread-and-butter pickle slices
1 slice swiss cheese
1 piece of red leaf or romaine lettuce
1/4 cup alfalfa sprouts
2 slices whole-wheat or multigrain bread
Makes 1 sandwich.