Summer Slaw Sandwiches with Fried Pickles

| Lindsay Landis
Serving size:8
Total Time:
Summer Slaw Sandwiches with Fried Pickles

The pickles bathe in a spicy cornmeal and buttermilk batter and then fry in hot oil until light and crispy, almost like tempura pickles, if that were a thing. They are best when they are fresh out of the oil, but can also be re-heated in a hot oven and will regain some of their crispness. While we preferred the tangy dill pickle slices, sweet bread and butter pickle slices would work just fine as well.

For coleslaw

  • 2/3 cup mayonnaise
  • 1/2 cup shredded carrot (from 1 medium carrot)
  • 11/2 cup shredded red cabbage (from 1/4 small cabbage)
  • 21/2 cup shredded green cabbage (from 1/2 small or 1/4 medium cabbage)
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp celery salt
  • 1/2 tbsp lemon juice (from 1/2 a lemon)
  • 1 tbsp sugar
  • 2 tbsp rice vinegar
  • 1/4 cup buttermilk
  1. To prepare coleslaw, in a large bowl, whisk together mayo, buttermilk, rice vinegar, sugar, lemon juice, celery salt, cayenne, and pepper until smooth. Add shredded cabbage and carrot and toss to coat. Refrigerate until ready to use.

    For fried pickles

    • 1/4 cup all purpose flour
    • vegetable oil, for frying
    • 36 dill pickle chips (bread and butter pickles work as well if you prefer)
    • 3/4 cup to 1 cup buttermilk, as needed
    • pinch of salt
    • 1/4 tsp ground black pepper
    • 1/2 tsp ground cayenne pepper
    • 2 tbsp stone ground cornmeal
    1. For fried pickles, in a medium bowl whisk together flour, cornmeal, cayenne, pepper, and salt. Add 3/4 cup buttermilk and stir until smooth. Add more buttermilk, 1 tablespoon at a time, until the consistency of thin pancake batter.
    2. Drain pickles and arrange on a layer of paper towels; pat dry.
    3. In a medium saucepan, add enough oil to a 3/4-inch depth. Heat over medium heat until oil temperature registers 350 degrees F. Dip pickle slices into batter and gently drop into hot oil. Repeat with 6-7 more pickle slices, frying in batches so as not to overload the pan. The pickles will stick together so you want enough space between them.
    4. Fry for about 2 to 3 mintues, flipping once part-way through, until pickles are evenly golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain.

      For assembly

      • yellow mustard
      • 3 cup shredded chicken
      • 8 Cobblestone Bread Co. Corn Dusted Kaiser Rolls
      1. To assemble sandwiches, lightly toast or warm rolls to soften. Spread bottoms with a thin layer of mustard. Top with approximately 1/3 cup of shredded chicken, a heapgin 1/3 cup or so of coleslaw, and 4-5 fried pickles. Top with other half of roll and serve immediately.

      For the full post, visit Love and Olive Oil.

      This is a collaboration between Cobblestone Bread Co. and the AOL Lifestyle Contributor Network. Compensation was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co.