Sandwiches with Pulled Chicken

  • Lunch Dishes
    Brunch Dishes
  • Young Cheese
  • 2 pers
  • 120 min


  • Henri Willig Young Gouda cheese
  • 600 grams of chicken thighs
  • 2 tablespoons of neutral oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 teaspoon sambal
  • 2 tablespoons ketjap manis
  • 0.5 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar (we used white wine vinegar)
  • 2 tablespoons of tomato puree
  • 0.25 teaspoon cayenne powder
  • 0.25 teaspoon ginger powder
  • 0.5 teaspoon paprika powder
  • 1 tablespoon chilli sauce
  • 0.25 teaspoon pepper
  • 0.5 teaspoon of salt
  • Pistolets

Evelien from @GezelligeRecepten made the recipe for these delicious pistolets with pulled chicken and Gouda cheese. These sandwiches are delicious at lunch and also taste great with drinks.

  1. Fry the chicken thighs in a frying pan with 2 tablespoons of neutral oil. Remove the chicken from the pan and set aside.
  2. Fry the onion, garlic and tomato puree for 2 minutes.
  3. Now return the chicken thighs to the pan. Turn down the heat.
  4. Mix all the remaining ingredients in a bowl and add to the pan. Put the lid on the pan and after about an hour, the chicken thighs will fall apart. Then stir everything well and your pulled chicken is ready.
  5. Cut a pistolet in half and top with slices of Gouda cheese. Top this with the pulled chicken and sprinkle some more grated cheese on top. Put in the oven for 8 to 10 minutes or take the rolls out of the oven when the cheese has melted.
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