Pulled BBQ Chicken Sandwich Ala Leah
Easy to do dinner/lunch idea with left over chicken or w/ one of those rotisserie chickens from the store – use your own BBQ sauce or already pre-made, add your cheese on toasted heart bread – its a quick winner with wow taste your family will love.
- Cooking time is mentioned if using to make your own BBQ sauce.
- 1/2 cup cooked chicken or more pulled apart with hands per person
- 1 ounce or more of cheese of your choosing per person (I used fresh mozzarella for its oozing melting factor)
- Hearty slices of Italian Bread toasted or rolls toasted slightly. (I used my honey lavender bread I had made and froze a few weeks ago.)
- 1 clove garlic
- For a version of my Super Tangy BBQ Sauce yields 1-1/2 cup BBQ sauce:
- 1 small onion, chopped fine
- 2 garlic cloves minced
- Juice of 2 limes
- 3 tablespoons lite mayonnaise
- 2 tablespoons molasses
- 2 tablespoons honey
- 3 tablespoons spicy mustard
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 or 3 tablespoons worcestershire sauce
- 3/4 cup ketchup
- 1/4 cup water or vinegar (try apple cider vinegar)
- microwave or broiler to heat chicken through and to melt cheese
- Shred chicken with fingers like you would if making pulled pork and place into bowl and set aside.
- If using pre-made BBQ sauce, add 2 tablespoons per 1/2 cup cooked shredded chicken to bowl.
- If making your own BBQ sauce or doing mine:
- Add olive oil to pan, add onions, let saute till yellow, then add garlic and allow to cook for one minute.
- Add remaining ingredients, stir till combined and let cook for 15 minutes on a low simmer or longer.
- Add a little of the BBQ sauce to chicken and stir so that each piece of chicken is coated – don’t over do it, you will want to save sauce for dipping…as I did – lol
- Toast rolls or bread slices, then rub garlic on insides of bread for extra flavor.
- Assemble chicken onto one side of toasted roll/bread then add sliced cheese of your choice – great choices include cheddar, goat, gouda, swiss, etc.
- Place on safe broiling pan or microwavable plate and heat through till cheese has melted.
- If using the microwave, you will do better to heat at 50% power for a longer period, so that the cheese gets the chance to melt slowly versus just bubble down away from the chicken.
- Add additional sauce on top of melted cheese, add the top of the roll or slice of bread – and serve with your fave side.
- Recipe adapted from one I saw on foodnetwork last week.
- I served mine up last night with NotYourMommas’ Garlic Rosemary Oven FF’s – oh yeah – and oh no, I did not tell my doctor!