And dinner. And sometimes breakfast.
My husband is an incredible cook, but he didn’t set foot in a kitchen until after his divorce. It was out of necessity – the need to feed his two children – that he learned his way around the stove. The Sticky Finger Sandwich was one of his first culinary masterpieces, named for the original meat filling of chicken fingers sautéed in barbecue sauce. Over the years, we’ve made Sticky Fingers with leftover meat of every kind – short ribs, chicken, steak, turkey, pork tenderloin — but our go-to for Levon is rotisserie chicken sauteed (or when I’m in charge, heated in the microwave) in barbecue sauce. You can use your favorite cheese/meat/bread combo, but in this house, it’s chicken/American/white bread only. Brioche is best, but any white bread will do. I have made at least 2500 Sticky Finger sandwiches, and I’m still not sick of eating the rejected crust, with just enough meat and cheese to satisfy my post-salad cravings.
Ingredients
2 slices of brioche or white bread (crusts removed if you’re feeding my kid)
2 slices of American cheese (Levon prefers Kraft Deli Deluxe. Kid can smell a slice that was previously wrapped in plastic from a mile away. I’ve raised a monster.)
¼ cup rotisserie chicken, diced
barbecue sauce (mixed with hot sauce for the older ones)
butter
Instructions
Butter the outside of the bread.
Build the sandwich, buttered side down, in a non-stick pan.
Toast to perfection on both sides and serve.
- 2 slices of white or brioche bread
- 2 slices of American cheese
- ¼ cup rotisserie chicken diced
- barbecue sauce
- butter
-
Butter the outside of the bread.
-
Build the sandwich, buttered side down, in a non-stick pan.
-
Toast to perfection on both sides and serve.
