BBQ Pulled Chicken Sandwich with Coleslaw
Tender pulled chicken coated in smoky barbecue sauce, piled high on a toasted brioche bun and topped with creamy coleslaw. This American classic is perfect for lunch or a casual dinner.
Ingredients
- 2 cups cooked chicken (rotisserie or leftover), shredded
- 1/2 cup barbecue sauce
- 4 brioche hamburger buns, split and lightly toasted
- 2 cups coleslaw mix (pre-shredded cabbage and carrots)
- 1/3 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1/4 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp unsalted butter
- 1/2 yellow onion, finely diced
- 2 garlic clove, minced
- 16 dill pickle slices
Instructions
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1
First, make the coleslaw: In a medium bowl, whisk together 1/3 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp granulated sugar, 1/4 tsp celery seed, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper.
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2
Add 2 cups coleslaw mix (pre-shredded cabbage and carrots) to the dressing and toss until well coated. Refrigerate until ready to serve.
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3
In a medium saucepan, melt 1 tbsp unsalted butter over medium heat. Add 1/2 finely diced yellow onion and cook until softened, about 3-4 minutes.
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4
Add 2 minced garlic clove and cook for another 30 seconds until fragrant.
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5
Add 2 cups shredded cooked chicken (rotisserie or leftover) and 1/2 cup barbecue sauce to the pan. Stir to combine and cook until heated through, about 5 minutes. Season with remaining salt and pepper to taste.
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6
To assemble the sandwiches, place a generous portion of the BBQ chicken on the bottom half of each toasted 4 split and lightly toasted brioche hamburger buns.
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7
Top with a scoop of coleslaw and a few 16 dill pickle slices if desired.
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8
Cover with the top bun and serve immediately.