Bbq Chicken Sandwich Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, halve them horizontally to make 2 thinner cutlets or pound to about 3/4-inch thickness for even cooking.

Season both sides of the chicken with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika. Rub with 1 tbs olive oil to help them sear.

Heat a large skillet over medium-high heat. When hot, add the chicken and cook undisturbed 4–5 minutes on the first side until golden. Flip and cook another 4–5 minutes, or until an instant-read thermometer reads 165°F (74°C). Reduce heat if the exterior is browning too quickly.

While the chicken finishes, combine 3 tbs BBQ sauce, 1 tbs apple cider vinegar, and 1 tbs brown sugar in a small bowl. Stir to dissolve sugar and adjust to taste.

When chicken reaches 165°F, reduce heat to low and brush both sides with half the BBQ mixture. Cook 30–60 seconds more to set the glaze. Remove chicken to a cutting board and let rest 5 minutes. Slice or shred thinly if you prefer pulled-style.

While chicken cooks, prepare the slaw. In a large bowl combine 2 cups thinly sliced cabbage, 1/2 cup grated carrot, and 1/4 cup very thinly sliced red onion.

In a small bowl whisk together 3 tbs mayonnaise, 1 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning — add a little more vinegar if you want brighter acidity or a pinch more sugar if too tart. Let sit 5–10 minutes to meld flavors (can be made up to 2 hours ahead and refrigerated).

Split the 4 bulky rolls and, if desired, spread about 1/2 tbs softened butter on each cut side. Toast rolls in a dry skillet or under a broiler until lightly golden, about 1–2 minutes per side.

If you sliced the chicken, toss the slices with the remaining BBQ mixture to coat. If shredded, toss shredded chicken with the sauce likewise.

To assemble each sandwich: place a portion of BBQ-coated chicken on the bottom roll (about 4 oz cooked chicken per sandwich), top with a generous scoop (about 1/2–3/4 cup) of slaw, and add 2 pickle slices if using. Close with the top roll.

Serve immediately while chicken is warm and rolls are slightly crisp. Leftover components store separately: slaw refrigerated up to 48 hours; chicken covered in the fridge 3–4 days.