BBQ Chicken Sandwich Delight (Printer-friendly)

Tender shredded chicken coated in smoky barbecue sauce, topped with fresh slaw on a soft bun.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cooked and shredded or grilled and sliced (approximately 1.1 lbs)

→ Barbecue Sauce

02 - 1 cup barbecue sauce (240 ml), store-bought or homemade

→ Sandwich

03 - 4 soft sandwich buns or brioche buns
04 - 1 tablespoon unsalted butter, optional for toasting buns

→ Slaw (optional)

05 - 1 cup shredded green cabbage (about 2.8 oz)
06 - 1/2 cup shredded carrots (about 1.4 oz)
07 - 2 tablespoons mayonnaise
08 - 1 teaspoon apple cider vinegar
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Toppings (optional)

11 - Sliced pickles
12 - Red onion rings

# Directions:

01 - Grill or poach chicken breasts until fully cooked (internal temperature 165°F). Shred using two forks.
02 - In a medium bowl, toss shredded or sliced chicken with barbecue sauce until evenly coated.
03 - In a small bowl, mix cabbage, carrots, mayonnaise, apple cider vinegar, salt, and black pepper until well combined.
04 - Melt butter in a skillet over medium heat. Place buns cut side down and toast until golden, about 1 minute.
05 - Layer barbecue chicken on the bottom half of each bun. Add slaw, pickles, and red onion rings if desired. Cover with the top half of the bun.
06 - Serve sandwiches immediately while warm.

# Expert Tips:

01 -
  • Ready in 30 minutes flat, perfect for those nights when hunger strikes and you need dinner on the table before the sun sets.
  • The slaw adds brightness and texture that keeps this from feeling heavy, making you actually want seconds instead of just one.
  • You can prep everything in advance and assemble at the last minute, which means less stress and more time with whoever's eating with you.
02 -
  • Don't skip toasting the buns—I learned this the hard way after one sandwich fell apart in my hands because the bun was too soft and absorbing all the sauce.
  • The slaw really is what transforms this from good to genuinely great, adding freshness and preventing the whole sandwich from tasting too heavy or one-note.
03 -
  • Warm your serving plates or let the sandwiches rest for a minute after assembly so everything stays at a pleasant temperature throughout eating.
  • If you make slaw ahead, keep the dressing separate and combine just before serving so the vegetables stay crisp instead of getting soggy.
Go Back