Smoked Chicken Sandwich

I picked this up from a Chef at Café Nola. It’s a tasty and original sandwich even if you don’t bother with the smoking part.


  • Hickory wood chips

  • Skinless, boneless chicken breasts

  • Good crusty baguette or ciabatta

  • Apple cider vinegar

  • Meyers Rum

  • Brown sugar

  • Pomeray mustard – or a comparable course grained high-quality mustard


Soak wood chips for 15 minutes.

Preheat grill.

Drain the wood chips and wrap in heavy-duty aluminum foil. Seal the package by folding over the edges and pierce the top side of the foil pack. Place the pack between coals and grill rack.

Rub chicken with a thin film of olive oil.

Wait 10-15 minutes until smoky, then grill chicken.

In a saucepan, combine:

½ cup Apple cider vinegar

¼ cup Meyer’s rum

2 T brown sugar

¼ cup Pomeray mustard

Simmer a few minutes. Taste for seasoning and add salt and fresh ground pepper as needed.

Remove chicken from grill and allow to rest for 10 minutes or so before slicing.

Prep baguette by slicing ends at an angle and cutting in half, lengthwise. Toast or grill the baguette halves until lightly browned.

Toss sliced chicken in sauce. Spoon chicken and extra sauce onto the baguette and top with frisee, arugula or any spicy greens.