BBQ Chicken Sandwich

The first time I made these sandwiches, it was a Tuesday evening and I was completely exhausted from work. I grabbed a rotisserie chicken from the grocery store, mixed it with some barbecue sauce I found in the back of the fridge, and ended up with something that made my roommate pause mid bite and ask for the recipe. Sometimes the best dinners happen when you are barely trying at all.

Last summer I made these for a backyard barbecue and watched my father in law, who claims to hate barbecue sauce, go back for seconds. The slaw is what makes it special somehow it cuts through all that richness and makes every bite feel balanced. Now they are requested at every family gathering.

Ingredients

• Chicken breasts: Boneless and skinless works best here, either poached and shredded for that pulled texture or grilled and sliced for something with more bite
• Barbecue sauce: Use your favorite brand or homemade, but remember that a splash of hot sauce transforms it completely
• Soft buns: Brioche adds a subtle sweetness that plays beautifully with the tangy sauce
• Butter: Toasting the buns in butter creates a barrier that keeps them from getting soggy
• Green cabbage and carrots: The crispness of fresh vegetables against tender chicken is what makes this sandwich sing
• Mayonnaise and vinegar: This simple dressing binds the slaw together while adding just enough tang
• Pickles and red onion: These optional toppings add brightness and crunch that cuts through the richness

Instructions

Prepare your chicken:

Grill or poach the chicken breasts until they reach 74°C then use two forks to shred it into bite sized pieces

Coat with sauce:

Toss the warm chicken with barbecue sauce in a medium bowl until every piece is glossy and coated

Mix the slaw:

Combine shredded cabbage and carrots with mayonnaise, vinegar, salt and pepper in a small bowl

Toast the buns:

Melt butter in a skillet and toast the buns cut side down until golden and fragrant

Assemble everything:

Pile the saucy chicken onto the bottom buns, top with slaw, pickles and onion, then crown with the top bun

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My daughter started making these for her college roommates and apparently she is now known as the sandwich queen of her dorm. It is funny how the simplest recipes often become the ones people remember most fondly.

Make It Your Own

Try swapping coleslaw for thinly sliced cucumber and radishes in the summer for something lighter. A slice of sharp cheddar melted on the chicken before adding the slaw creates this incredible creamy contrast.

Serving Suggestions

These sandwiches deserve to be the star of the show but they play nicely with simple sides. I serve them alongside potato salad when I have time to make it from scratch or with a bag of frozen fries on desperate weeknights.

Storage And Reheating

The sauced chicken keeps beautifully in the refrigerator for up to four days and actually tastes better the next day. The slaw however should be kept separate and added fresh when you are ready to eat. I always keep the components unstored and assembled for the best texture.

• Never store assembled sandwiches or they will become soggy and disappointing
• Reheat the chicken gently in a skillet with a splash of water to loosen the sauce
• Fresh slaw takes about five minutes to make so do not bother storing it

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There is something deeply satisfying about a sandwich that hits every perfect note hot and cold, crispy and tender, sweet and tangy all at once. This is the kind of recipe that will save you on busy nights and make you look like a kitchen genius.

Recipe Questions & Answers

→ Can I make this ahead of time?

Prepare the BBQ chicken and slaw up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Toast the buns and assemble just before serving to prevent sogginess.

→ What's the best cut of chicken to use?

Boneless, skinless chicken breasts work perfectly for shredding. You can also use chicken thighs for more moisture and flavor. Rotisserie chicken makes an excellent shortcut if you're pressed for time.

→ Can I freeze the BBQ chicken?

Yes, the sauce-coated chicken freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave before assembling sandwiches.

→ How do I make this gluten-free?

Substitute regular buns with gluten-free sandwich rolls. Verify that your barbecue sauce and mayonnaise are certified gluten-free, as some brands contain wheat-based thickeners or soy sauce.

→ What sides pair well with these sandwiches?

Classic sides include potato salad, crispy french fries, corn on the cob, or baked beans. A simple green salad with vinaigrette helps balance the rich, smoky flavors.

→ Can I grill the chicken instead of poaching?

Absolutely! Grilling adds delicious char and smoke flavor. Grill chicken breasts over medium-high heat for 6-7 minutes per side until they reach 74°C (165°F), then slice or shred before tossing with sauce.