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.
- 0.67 cup mayonnaise
- 0.5 cup shredded carrot (from 1 medium carrot)
- 0.25 cup buttermilk
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 0.5 Tbsp lemon juice (from 1/2 a lemon)
- 0.5 tsp celery salt
- 0.25 tsp ground cayenne pepper
- 0.25 tsp freshly ground black pepper
- 2.5 cup shredded green cabbage (from 1/2 small or 1/4 medium cabbage)
- 1.5 cup shredded red cabbage (from 1/4 small cabbage)
- 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
- 2 Tbsp stone ground cornmeal
- 0.5 tsp ground cayenne pepper
- 0.25 tsp ground black pepper
- pinch of salt
- 0.75 cup to 1 cup buttermilk, as needed
- 36 dill pickle chips (bread and butter pickles work as well if you prefer)
- vegetable oil, for frying
- 0.25 cup all purpose flour
- 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.
- Drain pickles and arrange on a layer of paper towels; pat dry.
- 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.
- 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.
- 8 Cobblestone Bread Co. Corn Dusted Kaiser Rolls
- 3 cup shredded chicken
- yellow mustard
- 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.
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