In Australia, we use a long loaf of Turkish bread for these sandwiches, but you can use Mexican bolillos or even Kaiser rolls. As you might expect, the sauce is the secret ingredient. The sandwiches can be assembled, wrapped in plastic wrap and refrigerated overnight for grilling the next day if desired.

Ingredients

•    1/2 cup mayonnaise
•    1/2 cup sour cream
•    1/4 cup chopped cilantro
•    2 tablespoons taco seasoning or chili powder
•    1 cup Byron Bay Chilli Co. Spicy Sweet Chilli Sauce
•    1 loaf Turkish bread or 4 rolls
•    2 cups thinly sliced or shredded chicken, pork or beef Salt and pepper to taste

 Garnish:
•    Sliced red onion
•    Sliced avocado
•    Shredded cheese of your choice or crumbled feta

Instructions

In a bowl, whisk together the mayonnaise, sour cream, cilantro and taco seasoning. Slice the bread into four even hunks and split them open, or just split open the rolls. Spread each half of bread with this mixture and drizzle with chilli sauce. On the bottom half, spread some chicken and sprinkle it with salt and pepper. Layer red onion, avocado and cheese on chicken and top with other half of bread. In a dry pan over medium-high heat, on a BBQ griddle, or in a sandwich toaster, toast the sandwiches on both sides until heated through. The bread should be crisp and the cheese melted. Cut the sandwiches in half and serve hot.

Mullumbimby is our nearest town. It is hot and tropical, like our Mango Chilli Sauce with smoked Jalapenos.

Ingredients

•    2 pounds lean pork or beef, cubed
•    2 teaspoons vegetable oil
•    1 onion, diced
•    1 teaspoon salt
•    1 clove garlic, crushed
•    1 bottle Byron Bay Chilli Co. Smokin’ Mango Chilli Sauce With Chipotles

Instructions

Add the oil to a skillet over medium high heat, add the meat and cook until it is browned on all sides.
Add the onion and cook an additional 2-3 minutes.
Stir in the remaining ingredients, cover and simmer for 30-45 minutes. Check the pot periodically. If the sauce gets too thick, add water as needed; it should be nice and saucy.
Serve it over cooked rice or use it as a filling for warm tortillas.

We cooked this during the 2000 Olympics in Sydney, and it has become a big family favorite. If I had to eat only one thing every day for the rest of my life, this would do. Feel free to use leftover grilled beef, lamb, sausage, chicken, goanna, crocodile, emu, goat or whatever you’ve got.

Ingredients

•    1 1/2 pounds leftover grilled meat, sliced into thin strips
•    1 onion, diced
•    4 to 6 large flour tortillas, warmed
•    1 cup hummus
•    1 cup shredded Jack cheese
•    1 avocado, peeled, pitted and sliced
•    1/2 cup sour cream
•    Byron Bay Chilli Co. Red Cayenne Chilli Sauce With Lime

Instructions

In large skillet over medium heat, reheat the meat and cook the onion, together.

Warm 1 tortilla and lay it on a plate. Top it with a dollop of hummus, several slices of meat, a sprinkling of onion and cheese, a few slices of avocado and a spoonful of sour cream. Drizzle the filling with a bit of Byron Bay Chilli Co. Red Cayenne Chilli Sauce with Lime. Close the bottom and roll up tightly.