You can really get down and dirty with this sandwich. It’s so very delicious that I never recommend sharing it. Many times I have witnessed a customer hiding in a corner to gobble up this sandwich, hoping not to be recognized while enjoying a messy feast. Big, soft onion rolls hold everything together, but there is always something yummy slipping out. For the maximum amount of crunch and zing, make the coleslaw the same day you assemble the sandwiches.

Ingredients:

Caraway Coleslaw:
2 cups shredded white cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrots
1 scallion, finely, sliced
2 heaping tablespoons mayonnaise
3 teaspoons whole caraway seeds
2 teaspoons apple cider vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper, to taste
Sandwiches:
1 pound cooked chicken pieces
4 large fresh onion rolls
6 to 8 tablespoons homemade Russian dressing
4 leaves green leaf lettuce
8 slices juicy tomatoes
2 cups caraway coleslaw (from recipe)
8 crunchy, sweet pickle slices

Directions:

For the caraway coleslaw: Place the white and purple cabbages, carrots, and scallion in a mixing bowl. In a separate bowl whisk together the mayonnaise, caraway seeds, vinegar, sugar, salt, and pepper. Continue whisking until the sugar is dissolved. Pour over the cabbage mixture and toss well.

For the sandwiches: Remove the chicken from the bones, discarding the skin and bones. Shred the chicken. Slice each onion roll in half and spread generously with the Russian dressing. On the bottom half of each roll layer 1 lettuce leaf and 2 tomato slices. Pile the pulled chicken on top of the tomatoes. Add a heaping serving of the coleslaw on top of the chicken and top with the pickle slices.

Makes 4 sandwiches.