Bbq Chicken Sandwich Meal Recipe

Prep and Pound

If chicken breasts are uneven thickness, place each between two pieces of plastic wrap and gently pound to about 1/2-inch thickness so they cook evenly (about 1–2 minutes per breast). Pat dry with paper towel.

Season

In a small bowl combine smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Rub olive oil over both sides of the chicken breasts, then evenly coat with the spice mixture.

Cook

Heat a large skillet or grill pan over medium-high heat. When hot, add a light swipe of oil or place chicken directly on the grill surface. Cook chicken 4–5 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is nicely browned.

Glaze with BBQ Sauce

Reduce heat to medium-low. Brush both sides of each cooked chicken breast with the barbecue sauce, cook 30–60 seconds per side more to warm the sauce and allow it to set. Remove from pan and let rest 3–5 minutes before slicing or serving whole.

Prepare Buns

Split buns and spread softened butter on cut sides. Toast cut-side down in the same skillet over medium heat 1–2 minutes until golden and lightly crisp.

Prepare Quick Sauce

In a small bowl combine 1/4 cup mayonnaise, 1 tsp apple cider vinegar, 1/8 tsp salt and 1/8 tsp black pepper. Stir until smooth. This creates a tangy mayo to complement the BBQ chicken.

Assemble Sandwiches

Spread about 1 tablespoon of the mayo mixture on each bottom bun. Place the warm BBQ chicken breast (whole or sliced) on the bun, top each with a slice of cheddar cheese, 2–3 pickle slices and about 1 tablespoon diced red onion. Cap with the bun top. If you prefer melted cheese, return assembled open sandwiches to the skillet for 30–60 seconds covered, until cheese softens.

Serve

Serve immediately with any extra barbecue sauce on the side.

In a medium bowl combine shredded cabbage and shredded carrot. In a small bowl whisk together 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar and 1/8 teaspoon salt. Pour dressing over cabbage mixture and toss to coat. Chill 10–15 minutes if time allows, then serve alongside sandwiches.