Clinton Kelly's Six Foot Spicy Sub
One of the biggest, craziest sandwiches you've ever seen!
- For The Roast Chicken:
- 6 3-4 pound chickens
- 12 lemons
- 3 bunches thyme
- Salt and fresh pepper
- 1/2 cup extra virgin olive oil (separated)
- For the Jalapeño Mayo:
- 6 cups mayo
- 6 jalapeños (seeded and minced)
- Juice and zest of 4 limes
- 1 bunch basil (leaves only/chiffonade)
- For The Toppings:
- 3 heads romaine lettuce (chopped)
- Onion Rings
- 1 pound Bacon
C and C Food Factory: Chicken Sandwich, Part 1
6 3-4 pound chickens
3 bunches thyme
1/2 cup extra virgin olive oil (separated)
Salt and fresh pepper
For Roasted Chicken: Stuff each chicken with 2 lemons and a half a bunch of thyme. Rub the skin with olive oil, salt, and fresh ground pepper. Roast at 350 degrees F for 45-60 minutes, or until the internal temperature comes to 165 degrees F. Let rest, remove the meat from the bones and set aside.
6 cups mayo
6 jalapeños (seeded and minced)
Juice and zest of 4 limes
1 bunch basil (leaves only/chiffonade)
Jalapeño Mayo: Combine the mayo, jalapeños, lime juice, zest, and basil. Mix well to combine.
Spread the mayo evenly on both sides of the bread then layer the picked chicken, bacon, onion rings
, and lettuce.