Skip Nav
Food Video
Prepare to Be Mesmerized by This Unicorn Magic Shell
Grilling
18 Irresistible Spins on Grilled Chicken
Fast and Easy
12 Dressings That Guarantee Your Salad Won't Suck

BBQ Chicken Sandwich Recipe | Video

BBQ Chicken Sandwich: Last Night's Dinner, Reinvented!

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

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.

Join The Conversation
Amy3145567 Amy3145567 4 years
my mouth is watering just watching this
brickstudios brickstudios 4 years
Drool.
How to Make Clear Ice Cubes
Watermelon Chocolate Bark
Healthiest Orders at Jimmy John's
Chocolate Orzo Flan
From Our Partners
Latest Food
All the Latest From Ryan Reynolds