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

About This Blog

Minnesota Monthly's Taste Blog 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 Taste bloggers.

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

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Relishing Cranberries

Combine antioxidant-rich cranberries with another seasonal favorite in this Cranberry Walnut Sweet Potatoes Recipe

SCANDAL!: Why Red Wagon Wasn't on the Pizza List

How could food critic Jason DeRusha leave off Red Wagon Pizza Company?! His reasoning—and your chance to celebrate the Minneapolis restaurant turning 3

Talkin’ Turkey: Are you Ready for the Big Feast?

Forget brining and get even better results with a flavorful spice-rubbed roast turkey recipe

Grilled Chicken Gremolata Sandwich Recipe

Step up your chicken sandwich repertoire with a bit of Italian flair

Best Pizza in The Twin Cities: RANKED!

With the Slice of the Twin Cities pizza competition this weekend, check out food critic Jason DeRusha's favorite pies. (You'll need the carbs before winter hits.)

“Sioux Chef” Challenges Definition of Local Food with Indigenous Restaurants

Chef Sean Sherman is revitalizing indigenous food traditions with two upcoming restaurants, a cookbook, and a nonprofit—using only food native to Minnesota
Edit ModuleShow Tags

Sample, Savor, and Play at Slice of the Twin Cities Pizza Event November 5

Enjoy pizza, beer, wine, bonfires, and games on a beautiful piece of property in the western suburbs.

Lentil Mushroom Chili with Optional Ground Beef Recipe

This twist on traditional chili can satisfy both vegetarians and meat-eaters from the same pot

3 Things to Eat This Week: Oct. 26–29

Win tickets to Slice of the Twin Cities by voting for your favorite TC pizza—and this week, try a hearty chili bread bowl from Nolo's, the Yum Yum Bowl at World Street Kitchen, and food critic Joy Summers' big pizza winner last year, Northern Fires
Edit ModuleShow Tags
Edit ModuleShow Tags