You’ll Need
For the Chicken
2 chicken breasts, diced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
3 tbsp smoky BBQ sauce
Quick Smokehouse Slaw
200g white cabbage, finely shredded
1 carrot, grated
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
½ tsp celery salt
Freshly cracked black pepper
Sandwiches
8 slices thick white bread or sourdough
120g mature cheddar, grated
30g butter, softened
Optional but dangerous
Dill pickle slices
Crispy bacon
Crispy onions
Jalapeños
Hot honey drizzle
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, smoked paprika, garlic powder, onion powder, sea salt and black pepper.
Air fry for 10–12 minutes, shaking halfway through, until lightly charred and cooked through.
Toss the cooked chicken through the BBQ sauce while still hot.
In a bowl, mix together the cabbage, carrot, mayonnaise, Dijon mustard, apple cider vinegar, celery salt and black
pepper. Chill until needed.
Butter one side of each slice of bread.
Build each sandwich with grated cheddar first, followed by the BBQ chicken, then another layer of cheddar.
Air fry the sandwiches at 190°C for 4–5 minutes, carefully flip, then cook for another 4 minutes until both sides
are golden and the cheese has melted.
Open each sandwich carefully and pile in a generous handful of the cold coleslaw.
Add pickles, crispy bacon, jalapeños or crispy onions if using, then close and serve immediately.