4 to 8 ounces chicken breast and leg meat
2 tablespoons 321 Spice Blend, recipe follows
Thousand Island dressing
2 slices thick rye bread
3 ounces Cabbage Salad, recipe follows
1 slice Swiss
3 cups granulated garlic
2 cups ground black pepper
1 cup salt
8 cups shredded cabbage
1/2 cup finely minced jalapenos, with seeds
2 large carrots, grated
1 large red onion, diced
1 red bell pepper, diced
2 cups sugar
2 cups white vinegar
1/4 cup vegetable oil
2 tablespoons hot sauce
1 teaspoon celery salt
1/4 cup Dijon mustard
1 teaspoon celery seeds, crushed
Preheat the smoker to 165 degrees F.
Sprinkle the chicken with the 321 Spice Blend until evenly coated on all sides. Place the chicken on the smoker over indirect heat and cook for 1 to 2 hours.
Pull the meat off the bones, mixing the dark and white meat. Spread some dressing on one side of each piece of bread. Place the warm smoked chicken on the bottom piece of bread and top with the Cabbage Salad. Place the cheese on top of the cabbage and then finish with the top piece of bread. Place on a sandwich press until golden brown and crisp, 8 to 10 minutes.
In a large mixing bowl, add the garlic powder, black pepper and salt and mix until combined.
Add the cabbage, jalapenos, carrots, onions and bell peppers to a large bowl and toss until evenly distributed.
In a large saucepot set over medium heat, add the sugar, vinegar, oil, hot sauce and celery salt, and bring to a simmer. Stir until well blended and the sugar dissolves. Remove from the heat and stir in the mustard. Pour the warm dressing mixture over the cabbage salad and toss. Add the celery seeds and mix well.