In our new series Freshedovers, culinary expert Aida Mollenkamp is demonstrating just how easy it is to transform last night's leftovers into a novel new dish. She's already given us two fresh ideas — Filipino tacos and Jamaican jerk chicken salad — and here she tackles a nostalgic American favorite, the barbecue chicken sandwich. Keep watching to find out how to give your roast chicken a Freshedover, then snag the recipe.

Pulled Barbecue Chicken Sandwich With Simple Slaw

Pulled Barbecue Chicken Sandwich With Simple Slaw

Ingredients

  1. For the chicken:
  2. Canola, grapeseed, or olive oil
  3. 1 red onion, thinly sliced
  4. 2 garlic cloves, thinly sliced
  5. 1 1/2 to 2 cups your favorite BBQ sauce
  6. 3 cups shredded roasted or rotisserie chicken
  1. For the slaw:
  2. 1 small head (about 1 pound) savoy cabbage
  3. 2 tablespoons cider vinegar
  4. 1/3 cup mayonnaise
  5. 1/3 cup sour cream
  6. 1 teaspoon Dijon mustard
  7. 1 teaspoon granulated sugar
  8. 1/2 teaspoon celery seeds
  9. 1 1/2 teaspoons kosher salt, plus more for seasoning
  10. 4 scallions (green onions), thinly sliced
  11. 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  12. 2 medium carrots, peeled and grated on the large holes of a box grater
  1. For serving:
  2. 4 whole-wheat burger buns or kaiser rolls, toasted

Directions

  1. For the chicken: Heat oil in a medium nonstick pan over high heat. When it shimmers, add onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic and cook until fragrant, another 2 minutes. Stir in barbecue sauce and chicken and cook until just coated and warmed through.
  2. For the slaw: Slice cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
  3. Combine vinegar, mayonnaise, sour cream, mustard, sugar, celery seeds, and pepper in a large bowl and stir to mix well. Add cabbage, grated carrots, scallions, and reserved onion-vinegar mixture and toss to combine. Season with additional salt and pepper as needed. Serve immediately or keep refrigerated in a tightly sealed container for up to 1 day.
  4. To serve: Top buns with shredded chicken and as much slaw as you desire. Serve.

Makes 4 sandwiches.

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