Every day, we’re makin’ it slappy here at Slappy Mike’s, and now, we’re finally revealing our secrets. So here’s how we make our crowd favorite: the classic, the one-and-only OG Slappy Sando by Slappy Mike.
First, we get ourselves a fresh, crispy fried chicken fillet. We throw it on a ciabatta roll, pack on some shredded mozzarella, and toss that sucker in a five-hundred-degree oven till it’s all bubbly brown. Then we pull that bad boy out, hit it with some pickled peppers, jicama slaw, and a big ol’ Big Boy Drizzle of Slappy Mike’s Super Secret OG Slappy Sauce.
Oh, but we’re not done.
Once it’s all Slappy’d up, we take the whole-ass sando and top it with sliced onions and five slices of American cheese. We slap it on the griddle and aggressively smash that baby down with a brick. Boom!
Next, we take the smashed sando, wrap it in twenty-five more slices of American cheese, dip the whole thing into Mike’s OG Sriracha Corn Dog batter, and throw that sucker in the deep fryer. Hell yeah.