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goodmorningamerica.com
Next up in the homemade sandwich meat series: Chicken! I used the same brine from the turkey recipe, but this time I’m only brining for up to 3 hours since chicken doesn’t need as long. After that, I coated it with a bold Cajun seasoning for extra flavor. Once cooked, I sliced it super thin with my meat slicer but don’t worry, if you don’t have one, a sharp knife works perfectly too. Fresh, flavorful, and way better than store-bought. Who else is ready to level up their sandwich game? #HomemadeD
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