Serves

• Add 2 tbsp Reggae Reggae Tomato Ketchup sauce to the mayonnaise, mix well and refrigerate
• Add the rest of the sauce to a mixing bowl/ dish and add the chicken. Cover and refrigerate for 1 hour
• After 1 hour shake off the excess sauce and place the chicken on a greased barbecue, turning and basting throughout
• Once chicken is cooked thoroughly, approx 25 minutes, place on a board to rest
• Meanwhile slice the crusty rolls and top with the shredded lettuce and a dollop of the spicy mayonnaise
• Slice or tear the cooked chicken and place a generous portion on top of the lettuce & mayonnaise, replace the top and enjoy with a portion of French Fries

Tip: Take care to remove excess sauce before adding the chicken to the grill or it will burn but remember to baste throughout to ensure a moist sticky chicken breast

• 2 Skinless Chicken Breasts
• 4 large Crusty Rolls
• ¼ Iceberg Lettuce - Shredded
• 2 tbsp Mayonnaise
• 1 Bottle Reggae Reggae Tomato Ketchup