O special BBQ Memphis style

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Ingredients

  • For the macadamia butter bread:

  • 6g yeast
  • 475ml double cream, warmed
  • 450g butter, melted, plus more, for greasing pan
  • 1 (185g) jar whole macadamia nuts
  • 420g plain flour
  • 1/2 tsp salt

  • For the barbecue sauce:

  • 240ml red wine
  • 150g diced tomatoes
  • 160g diced red onion
  • 60ml tomato puree
  • 120ml treacle
  • 110g brown sugar
  • 120ml honey
  • 120ml red wine vinegar
  • 2 tbsps fresh lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp hot sauce (recommended: Tabasco)

  • For the assembly:

  • 1.2kg cooked chicken
  • 710ml barbecue sauce
  • 330g grated carrots
  • 285g roasted almonds
  • 8 slices macadamia butter bread
  • 100g mesclun greens
  • 300g chopped tomatoes

Use imperial measurements

Method

How to make O special BBQ Memphis style

Bread:
1) In a large bowl, add the yeast and the warmed double cream. Let sit a couple of minutes until the yeast is foamy. Add the melted butter to the yeast mixture and mix well. Add the macadamia nuts. Add the flour and the salt to the mixture. Mix very well (for about 3-4 minutes). The dough will be too soft to knead.

2) Preheat oven to 200C/Gas 6 and grease a 23-by-30cm bread pan with butter.

3) Once you've mixed it extremely well, spoon the dough into the prepared bread pan. Cover with a towel and allow to rise, for about 1 hour. Uncover and bake for approximately 45-55 minutes. Ovens vary, so keep an eye on your bread. Tapping it on the bottom, you should hear a hollow sound. If you don't, put it back in the oven for a couple of minutes more. When completed, remove the bread from the oven and allow to cool in the pan for 20-25 minutes. Remove from pan and let cool. *This bread is very tender. Handle with great care!

Barbecue sauce:
1) In a large saucepan, combine the wine, tomatoes, onions, tomato puree, treacle, brown sugar, honey, vinegar, lemon juice, Worcestershire sauce, salt, cayenne pepper and hot sauce. Bring to a boil over medium heat. Boil for 5 minutes, stirring frequently as it thickens. Reduce the heat to low, cover and simmer for about 45 minutes, checking and stirring frequently. Store in an airtight container and keep refrigerated when not using. Makes approximately 600ml.

Assembly:
In a large bowl, combine the chicken, barbecue sauce, carrots and almonds. Mix well. On a plate, stack two pieces of bread and slice them diagonally. Do the same with the other breads on three separate plates. Remove the top slices of the breads. Distribute the chicken mixture onto the bread. Top with the mesclun and tomatoes and cover with the sandwich tops.

Serve immediately.

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