Edit ModuleShow Tags

Pulled Honey BBQ Chicken Sandwiches


Published:

Mette Nielsen

It can be a struggle sometimes—okay, often—to make a decent dinner. Weeknights can certainly be hectic and there are plenty of other times I just want to make it easy on myself but also have something that’s fast but not “fast food.” If you lead a busy life but like to eat well, I’m sure you’re well acquainted with the wonders of rotisserie chickens. Bless the rotisserie chickens. They’re tasty and convenient and form the perfect centerpiece for a partly home-cooked meal. Beyond adding a veggie and side dish there are countless things to do with them, too.

This sandwich by Tony Rosenfeld, author of 150 Things to Make with Roast Chicken (which appeared in Real Food), plays on the classic pulled pork sandwiches of the South, only here roast chicken takes the place of the pork. He suggests using plenty of dark meat, as it has a richer flavor and juicier texture. Thinly sliced cabbage adds crunch and a little Southern flair. Add some chips and perhaps a few raw veggies on the side and you have yourself a meal.

Keep in mind—when you first get the chicken home and it’s still warm is the best time to remove the meat as it comes off the bone more easily.

A tip: Lunds and Byerly’s stores feature a special price on their rotisserie chickens on Fridays they call 5 Buck Cluck. That’s a great deal on a cooked and ready-to-go chicken whether you want to serve it on its own or try it in this recipe. (Even other days of the week their rotisserie chicken is still a good price.) Bon appétit!


Pulled Honey BBQ Chicken Sandwiches

Serves 4

3 c. thinly sliced green cabbage (about 6 ounces)
5 tbsp. cider vinegar, divided
1 tbsp. canola or vegetable oil
¼ tsp. kosher salt
¹3 c. honey
2 tbsp. ketchup
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
½ tsp. freshly ground black pepper
½ to 1 tsp. Tabasco or other hot sauce
3 c. shredded roasted chicken
2 scallions, thinly sliced
4 bulky rolls, split and toasted
4 slices sharp cheddar cheese  (about ¼ pound)

In a large bowl, toss cabbage with 1 tablespoon of the vinegar, oil, and salt. Set aside.

In a small saucepan, heat remaining vinegar, honey, ketchup, mustard, Worcestershire sauce, pepper, and hot sauce until it comes to a simmer. Fold in chicken and scallions, turn off heat, and let sit for 5 minutes.

To make sandwiches, layer chicken on bottoms of rolls, then top with cheese, cabbage, and tops of rolls. Serve immediately.

Edit ModuleShow Tags

Related Articles

Italian-Style Beef Brisket Recipe

You can’t ask for a more comforting dish as the weather turns crisp—plus the leftovers make for great classic French dip beef sandwiches.

Foodie Gifts

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge discuss new local edible gifts and stocking stuffers

Jamie Malone Takes Over the Kitchen at Grand Cafe

It's been two years since Malone left Sea Change with plans to open Brut, but now she's cooking in a resaturant once again
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Italian-Style Beef Brisket Recipe

You can’t ask for a more comforting dish as the weather turns crisp—plus the leftovers make for great classic French dip beef sandwiches.

Foodie Gifts

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge discuss new local edible gifts and stocking stuffers

Jamie Malone Takes Over the Kitchen at Grand Cafe

It's been two years since Malone left Sea Change with plans to open Brut, but now she's cooking in a resaturant once again

Three Things to Eat: November 28-December 4

Food critic Joy Summers recommends what to eat and drink around the state this week, including poticia, soup, and wine

New Restaurants at Mall of America

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical's John Birge share new spots to eat during a day of shopping
Edit ModuleShow Tags
Edit ModuleShow Tags