Sloppy Pete
By Chef Ivan Flowers
Serves 2
1- 12 Inch French Baguette
2- 12 Ounce Boneless/Skinless Chicken Breasts, Cooked & Shredded
1 Tsp. Cumin
1 Small White Onion, Minced
3 Cloves Garlic, Minced
3 Tbsp. Brown Sugar
2 Tbsp. Olive Oil
2 Tbsp. Unsalted Butter
1 14 Ounce Can Low Sodium Tomato Puree
¼ Cup Tomato Paste
1 Tsp. Worcestershire Sauce
2 Tbsp. Chipotle Chilies in Adobo, Finely Diced
¼ Cup Apple Cider Vinegar
Juice of 1 Orange
½ Cup Whiskey
Salt
Pepper
7 Slices Provolone Cheese
1 Pound Cole Slaw, Well Drained
½ Cup Mayonnaise
1 Tbsp. Apricot Jam
1 Tsp. Sriracha Sauce
In a large sauté pan over med-high heat add in the butter, olive oil, garlic and onion. Cook until garlic
and onions are translucent. Now add in: brown sugar, apple cider vinegar, orange juice, cumin, tomato
puree, tomato paste, Worcestershire and chipotle chilies. Using a spatula to combine cook until syrupy,
about 2-3 minutes. Next add in the whiskey and allow it to flame. Once flame is out, stir in the shredded
chicken. Salt and pepper to taste.
Spiced Apricot Aioli
Combine mayo, apricot jam & Sriracha.
Assembly
Place Provolone slices on the baguette and cook under a broiler until cheese is melted. Spoon on the
sauced chicken, top with drained cole slaw and drizzle with spiced apricot aioli.