Cajun Chicken Tenderloin Subs

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the carrot, then shred using a julienne peeler or coarsely grate with a box grater. Peel the cucumber into ribbons. Thinly slice the spring onion.

Combine 1½ tbs white vinegar and 1 tbs sugar in a large bowl. Add the carrot and cucumber, season with salt and toss to combine. Set aside to pickle, tossing occasionally, until needed.

Combine 2 tsp Cajun seasoning (see Make it yours) and 1 tbs olive oil in a separate large bowl and season with salt and pepper. Add the chicken and turn to coat, then put on the lined tray. Roast on the upper oven shelf for 8 mins or until cooked through.

Meanwhile, cut the rolls lengthwise down the middle, taking care not to cut all the way through. Put on an oven tray and bake on the lower shelf for 4-5 mins until warmed through and crusty.

Slice the chicken. Put the chicken and any tray juices in a bowl. Add the spring onion and 2 tbs mayonnaise and stir to combine. Taste, then season with salt and pepper. Fill the rolls with the pickles and chicken mixture, then drizzle with the pickling liquid and enjoy!

Our Cajun seasoning has a bit of heat. If you prefer less spice, reduce the seasoning to taste or reserve a portion of the chicken from the marinade and cook separately.