If your chicken is not already cooked, poach or roast a boneless skinless chicken breast until internal temperature reaches 165°F (74°C), then let rest and shred with two forks. Place 7 oz shredded chicken into a bowl and mix with 1/4 cup barbecue sauce until well coated. Taste and add up to 1 tablespoon more sauce if you prefer stronger BBQ flavor.

Optional quick slaw

In a small bowl combine 1/2 cup shredded cabbage, 1 tablespoon grated carrot, 1 tablespoon mayonnaise, 1 teaspoon apple cider vinegar, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Toss to combine and adjust seasoning. This slaw should be lightly dressed and crisp; refrigerate until assembly.

Toast roll and assemble

Preheat a skillet or griddle over medium heat. Spread 1 teaspoon softened butter evenly on the cut sides of the hard sub roll. Place the roll, buttered side down, on the hot skillet and toast for 1–2 minutes until golden and crisp. Remove from heat.

Pile the barbecue-coated chicken onto the bottom half of the toasted roll in an even layer.

Sprinkle 1/2 cup shredded cheddar cheese evenly over the hot chicken so it begins to melt. If you prefer fully melted cheese, place the open sandwich briefly under a broiler or cover the skillet with a lid for 1–2 minutes until melted.

Scatter the thinly sliced red onion (about 2 tablespoons) over the cheese, and add dill pickle slices if using.

Top with a few tablespoons of the optional quick slaw (if using) for brightness and crunch. Close the sandwich with the top half of the roll, press gently, slice in half if desired, and serve immediately.