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