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A Sichuanese feast always begins with a selection of cold dishes, consisting of cooked meats and salad vegetables tossed or dipped in various seasonings. These traditional dishes, such as bang bang chicken, smacked cucumbers, and sliced beef offal in chili oil, can also be fantastic additions to international meals. For instance, I often serve them alongside Middle Eastern meze, Italian antipasti, or as part of an English Boxing Day lunch.
Interestingly, I discovered that some Sichuanese cold dishes make excellent sandwich fillings during the pandemic lockdowns. This recipe was created during a chilly winter in 2020 when a friend and I enjoyed these rolls in Epping Forest, along with slices of classic English Battenberg cake from a local tea stall.
The stuffing consists of bang bang chicken combined with a vibrant salad of shredded vegetables. The chicken is seasoned with a delightful blend of spicy, nutty, salty, sweet, sour, and tingling flavors. Sesame paste adds thickness to the sauce and holds everything together like mayonnaise, while the sweet-sour vegetables provide a refreshing contrast to the richness of the meat. You can prepare the fillings in advance and easily assemble the rolls when you head outdoors.
I recommend using small, soft rolls that are convenient to eat while standing or sitting outdoors. However, you can also opt for floury baps or traditional sandwich bread. If you prefer a vegetarian option, replace the chicken with thinly sliced smoked or spiced firm tofu.
Sichuanese Picnic Rolls
Serves 2 as a main meal, or 4-8 when accompanied by other picnic food
Main Filling:
Vegetables:
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In a bowl, place the vegetables and mix in the salt. Let it sit for at least 30 minutes, then squeeze tightly to drain any water that has been released. Mix in the sugar and vinegar, and set aside while you prepare the other ingredients.
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Cut the chicken or tofu into thin strips.
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In a mixing bowl, combine the sesame paste with a little soy sauce and mash until smooth. Gradually add the remaining soy sauce, ensuring thorough blending. Stir in the remaining sauce ingredients. Gently coat the chicken or tofu with the sauce.
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Open the rolls and stuff them with the chicken mixture and vegetables. Pack them into a lunchbox or wrap in baking parchment paper.
Fuchsia Dunlop is a renowned cook and the author of “The Food of Sichuan.”
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