BARBECUE CHICKEN SANDWICHES RECIPE RECIPES
TANGY BARBECUE PULLED CHICKEN SANDWICHES - INSPIRED TASTE
Shredded chicken is tossed with a tangy barbecue sauce. Tomato, apple cider vinegar, brown sugar, and a little mustard powder turn this sauce into a zesty thin sauce, perfect for tossing with pulled chicken or pulled pork. This recipe will yield about 2 1/2 cups of barbecue sauce. Leftover sauce can be refrigerated up 1 month.
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Makes 4 sandwiches
Number Of Ingredients 13
Steps:
- Toss the chicken with about 1 cup of the barbecue sauce. Divide the chicken between buns then top with cabbage or coleslaw. Serve with more barbecue sauce on the side.
- Add the can of tomatoes, cider vinegar, sugar, butter, molasses, mustard powder, Worcestershire sauce, cayenne pepper, a pinch of salt and a few grinds of black pepper to a saucepan over medium-high heat. Stir then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until slightly thickened and shiny, about 10 minutes. Taste then adjust with more salt, sugar or pepper.
- Blend until smooth and use for sandwiches or let cool to room temperature and refrigerate up to one month.
BBQ CHICKEN SANDWICHES RECIPE: HOW TO MAKE IT - TASTE …
With four small children at home, I need quick yet filling meals. This family-favorite BBQ chicken sandwich filling is a cinch to make. For a spicier taste, eliminate the ketchup and increase the amount of salsa to 1 cup. —Leticia Lewis, Kennewick, Washington
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary. Serve in buns.
Nutrition Facts : Calories 284 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 770mg sodium, CarbohydrateContent 35g carbohydrate (12g sugars, FiberContent 3g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 starch
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- Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.
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TANGY BARBECUE PULLED CHICKEN SANDWICHES - INSPIRED TASTE
Shredded chicken is tossed with a tangy barbecue sauce. Tomato, apple cider vinegar, brown sugar, and a little mustard powder turn this sauce into a zesty thin sauce, perfect for tossing with pulled chicken or pulled pork. This recipe will yield about 2 1/2 cups of barbecue sauce. Leftover sauce can be refrigerated up 1 month.
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Total Time 35 minutes
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Total Time 35 minutes
- Blend until smooth and use for sandwiches or let cool to room temperature and refrigerate up to one month.
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BBQ CHICKEN SANDWICHES RECIPE: HOW TO MAKE IT
With four small children at home, I need quick yet filling meals. This family-favorite BBQ chicken sandwich filling is a cinch to make. For a spicier taste, eliminate the ketchup and increase the amount of salsa to 1 cup. —Leticia Lewis, Kennewick, Washington
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Total Time 35 minutes
Category Dinner, Lunch
Calories 284 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Dinner, Lunch
Calories 284 calories per serving
- In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary. Serve in buns.
See details
BARBECUE BEEF SANDWICHES RECIPE: HOW TO MAKE IT
These full-flavored sandwiches really hit the spot after a busy day. They're easy to make and have a fantastic blend of seasonings-no one can eat just one!
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- In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.
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