Barbecue Chicken Sandwiches
Chicken becomes melt-in-your-mouth tender when it’s slow-cooked in a Dutch oven. It’s a treat served hot with its broth and onions, or, the next day, pulled apart and smothered in barbecue sauce on a bun—a different take on the pulled pork sandwich.
Ingredients
- ½ tsp chili powder
- ½ tsp onion powder
- ¼ tsp garlic powder
- 2 tbsp (30 g) butter
- ¼ cup (60 ml) ketchup
- ¼ cup (60 ml) cider vinegar
- 2 tbsp (30 ml) apple jelly
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- A few drops Tabasco sauce, to taste
- 1/3 cup (75 ml) mayonnaise
- ½ tsp chili powder
- 2 cups (340 g) shredded cooked chicken (or the meat of half a Braised Chicken)
- 1 ½ cups (225 g) frozen corn kernels, thawed
- 1 stalk celery, finely chopped
- 1 green onion, finely chopped
- 4 to 6 submarine-style soft buns
- 4 to 6 leaves curly lettuce
- Salt and pepper
Instructions
- In a saucepan over medium heat, cook the spices in the butter for 2 minutes. Add the remaining ingredients. Simmer for 15 minutes or until the sauce is syrupy. Let cool.
Chicken becomes melt-in-your-mouth tender when it’s slow-cooked in a Dutch oven. It’s a treat served hot with its broth and onions, or, the next day, pulled apart and smothered in barbecue sauce on a bun—a different take on the pulled pork sandwich.