Recipe: BBQ Chicken Sandwich with Cilantro Slaw

IMG_2456Sometimes you just need a messy sandwich for dinner, and I love those kind of nights.  I love fancy foods and interesting techniques, but I proudly admit that I also love a great sandwich (or burger!) and a beer. I’m sure my arteries won’t be thanking me, but a life without a messy sandwich is no life at all.

This sandwich is super easy to make and more fun to eat, so try it ASAP. I adapted this recipe from the Pioneer Woman, but with a few steps shortened to make it easier on time and my wallet.  Trust me, the flavors are incredible regardless of how they get into the meat.


Bulkie rolls [$3]

1 rotisserie chicken [$7]

1 head garlic [.50 cents]

1 medium onion [$1]

1 large bottle of  bbq sauce, any kind [$2]

cilantro [$1.50]

1 medium head red cabbage [$2]

milk, mayo, and white vinegar, which I had on hand and is in many a pantry.



Take the meat off the bones of the chicken and shred with your hands into a large pot with a splash of veg oil, some sliced onion, some whole cloves of garlic and the bottle of BBQ sauce.  I like to run about half a bottle of hot water in the bottle and shake it up and add it to the chicken.  Cook over low heat for about an hour or until the chicken is at one with the sauce, creamy and shredded and sweet.

The garlic cloves become buttery, make sure your sandwich gets at least one.
The garlic cloves become buttery, make sure your sandwich gets at least one.

While the chicken is cooking, make the slaw: mix equal parts milk and mayo with a splash of vinegar, salt, pepper, and cayenne to taste.  Mix with shredded red cabbage and rough chopped cilantro until the mixture is just the best slaw ever.  When the chicken is done, add to the bun with the slaw and a side of fries, is desired.

A beer is necessary.
A beer is necessary.

I’ve made this sandwich a few times, and it’s a hit every single time.  You can’t go wrong with this one.


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