At home, I like to jazz things up by adding a mayonnaise spiked with Peppadews, those miniature red peppers from South Africa that are pickled to sweet-and-sour perfection to my chicken sandwich. If you can't find them, substitute your favorite bread-and-butter pickle.
This dish is Sir Kensington’s riff on a class meatball recipe — adding salty cheeses like blue cheese or Gorgonzola instead of the classic Parmesan, and using a little spiced ketchup as not only a binder but added flavor.
This is a great way to use leftover pot roast. The diablo sauce recipe makes 2 cups. Use one cup and refrigerate the rest for up to two weeks. I use it on ribs or chicken.
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