BBQ Chicken Sandwich

The way barbecue sauce clings to shredded chicken, soaking into every crevice while steam rises off a toasted bun, that smell alone makes my stomach growl. I discovered the magic of this sandwich during a summer potluck when my friend Jake brought a slow cooker full of BBQ chicken, and I ended up eating three sandwiches before anyone else arrived.

Last summer, my neighbor texted me at 5 PM asking if I could feed her kids while she ran to an emergency appointment. I had chicken breasts and a bottle of barbecue sauce in the fridge, so I whipped these up. The way her eight year old LICKED the sauce off his fingers told me everything, and now whenever I see them, they ask for the messy sandwiches.

Ingredients

• 2 large boneless skinless chicken breasts: Grill or poach these first, shred them while still warm so they absorb sauce better
• 1 cup (240 ml) barbecue sauce: Choose a smoky brand you love, or mix in a splash of hot sauce for extra kick
• 4 soft sandwich buns: Brioche adds sweetness, but sturdy potato buns hold up better against all that sauce
• 1 tablespoon unsalted butter: For toasting buns, because that crispy buttery bottom is non negotiable
• 1 cup (80 g) shredded green cabbage: Fresh crunch balances the warm saucy chicken beautifully
• 1/2 cup (40 g) shredded carrots: Add color and sweetness to the slaw
• 2 tablespoons mayonnaise: The creamy base that ties the slaw together
• 1 teaspoon apple cider vinegar: Cuts through the rich mayonnaise and adds brightness
• 1/4 teaspoon salt and black pepper: Simple seasoning that lets the vegetables shine

Instructions

Prep your chicken:

Grill or poach those chicken breasts until they hit 74C internally, then grab two forks and shred them while they are still warm

Sauce it up:

Toss the shredded chicken in a bowl with your barbecue sauce until every piece is coated and glistening

Make the slaw:

Whisk together cabbage, carrots, mayonnaise, apple cider vinegar, salt, and pepper until combined

Toast those buns:

Melt butter in a skillet over medium heat and place buns cut side down until golden and fragrant

Pile it high:

Mound saucy chicken onto bottom buns, top with slaw, pickles, or onion, then crown with the top bun

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My dad never cooked much, but one Sunday he surprised us with these sandwiches using leftover rotisserie chicken. He stood there grinning, sauce on his chin, while my mom took a bite and went completely silent. That was the moment I realized food does not have to be fancy to be memorable.

Make It Faster

Grab a rotisserie chicken from the grocery store and shred the breast meat. Skip the cooking step entirely and go straight to tossing with sauce. I do this on Tuesday nights when everyone is hangry and patience is in short supply.

Sauce Strategy

Not all barbecue sauces are created equal. Thin vinegary sauces penetrate shredded chicken better, while thick molasses heavy ones sit more on top. I usually mix two brands together for the perfect balance of cling and coverage.

Serving Ideas

These sandwiches beg for casual sides that do not require silverware. Potato salad, corn on the cob, or even a bag of chips work perfectly. The key is keeping the meal relaxed and finger friendly.

• Wrap sandwiches in foil to keep them warm at potlucks
• Put extra sauce on the table for sauce lovers like me
• Keep plenty of napkins nearby because this gets gloriously messy

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There is something deeply satisfying about food you can eat with your hands, sauce running down your wrist, while laughter fills the room. These sandwiches are not about perfection, they are about pleasure.

Recipe Questions & Answers

→ Can I use rotisserie chicken instead of cooking fresh chicken breasts?

Absolutely! Rotisserie chicken works perfectly and actually saves time. Simply shred the meat and toss it with the barbecue sauce. This shortcut method reduces prep time significantly while still delivering great flavor.

→ What type of barbecue sauce works best?

Both store-bought and homemade sauces work beautifully. Choose your favorite brand—whether sweet, spicy, or smoky. For extra depth, try mixing in a dash of hot sauce or a touch of honey to customize the flavor profile.

→ Is the coleslaw necessary or can I skip it?

While optional, the slaw adds essential freshness and crunch that balances the rich, saucy chicken. If you prefer, substitute with thinly sliced cucumber, pickled vegetables, or even just crisp lettuce for a lighter topping.

→ How should I store leftovers?

Store the barbecue chicken separately from the slaw and buns. The sauced chicken keeps well refrigerated for 3-4 days and actually tastes better the next day as flavors meld. Reheat gently before assembling fresh sandwiches.

→ Can I make these sandwiches gluten-free?

Yes! Simply use gluten-free sandwich buns and verify that your barbecue sauce contains no gluten-containing additives. Many commercial sauces are naturally gluten-free, but always check labels to be certain.

→ What sides pair well with these sandwiches?

Classic options include potato salad, crispy french fries, corn on the cob, or a simple green salad with vinaigrette. The cool, creamy sides complement the smoky, tangy flavors beautifully.