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The Cluck & Squeal MONTBAMAWICH! - Cluck & Squeal Seasonings and BBQ Rubs.

The Cluck & Squeal MONTBAMAWICH!

A little bit of Montreal a little bit of Alabama and a whole lotta Sandwich

This sandwich combines the rich flavours of Cluck Squeal Montreal Seasoning and BBQ Rub made with Himalayan salt. This sandwich starts with organic chicken thigh, generously coated with Cluck Squeal Montreal. As the seasoning permeates the meat, it infuses each bite with that famous Cluck Squeal flavour.

We created a homemade smoked lemon mayo that is combined to add a subtle smokiness and tanginess to the sandwich. This creamy, zesty condiment perfectly pairs perfectly with the seasoned chicken.

We then add a layer of graded Emmental  cheese that is placed on top of the the chicken, adding a slightly umami flavour to the sandwich. The cheese melts slightly, coating the chicken adding an extra dimension of richness to the sandwich.

We balance the savory elements with a few slices of pickles from @pickledcanadian. These pickles are carefully chosen for their crisp texture and tangy brine, provide a refreshing contrast to the robust flavours of the seasoned chicken and cheese. 

To finish off this beast a beautiful brioche bun is chosen as the housing to hold all these ingredients together. The soft, buttery texture of the bun offers the perfect base for the flavours to combine, while its slightly sweet undertones enhance the overall taste profile of the sandwich.

In just a few steps, you can create this easy, quick, and absolutely delicious sandwich that promises to impress. With the combination of Cluck Squeal seasoned chicken, smoked lemon mayo, Emmental cheese, pickles, and micro-arugula, all nestled within the embrace of a luscious brioche bun, this sandwich is a party you don't wanna miss. 

Ingredients:

  • 4 organic chicken thighs (8 if you want to double it up)
  • Cluck & Squeal Montreal Seasoning & BBQ Rub made with Himalayan salt (to taste)
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice (Tip: add half lemon to smoker for an elevated taste)
  • Approximately (or less) 1/3 cup graded Emmental cheese 
  • Pickles from @pickledcanadian (to taste)
  • Micro-arugula (as desired)
  • 4 brioche buns

Instructions:

  1. Preheat your grill or oven to medium-high heat.

  2. Season the organic chicken thighs liberally with Cluck & Squeal Montreal Seasoning & BBQ Rub made with Himalayan salt. Make sure to coat all sides of the thighs evenly.

  3. Place the seasoned chicken thighs on the preheated grill or in the oven. Cook for about 8-10 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Cooking times may vary, so adjust accordingly.

  4. While the chicken is cooking, prepare the smoked lemon mayo. In a small bowl, combine the mayonnaise and smoked lemon juice. Mix well until all the ingredients are thoroughly combined. Season with salt and pepper (If desired). Set aside.

  5. Once the chicken is cooked, remove it from the grill or oven and let it rest for a few minutes.

  6. Meanwhile, prepare the brioche buns. Slice each bun in half horizontally and lightly toast them if desired.

  7. Spread a generous amount of the smoked lemon mayo on the bottom half of each toasted brioche bun.

  8. Place a cooked chicken thigh on top of the mayo, followed by palm full of grated Emmental cheese.

  9. Add your favourite pickles from @pickledcanadian on top of the cheese, adjusting the amount to your liking.

  10. Finish off by sprinkling some fresh micro-arugula over the pickles.

  11. Finally, place the top half of the brioche bun on the arugula to complete the sandwich.

  12. Serve your Montalabama immediately while it's still warm and enjoy 


    This recipe is not only easy and quick to make but also promises to deliver a delicious sandwich bursting with the unique flavours of Cluck & Squeal Montreal Seasoning and BBQ Rub made with Himalayan salt.

    PURCHASE CLUCK & SQUEAL MONTREAL MONTREAL SEASONING AND BBQ RUB MADE WITH HIMALAYAN SALT

    Marc Cardinali

    Jul 12, 2023

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