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Barbecue Chicken Sandwich with Sweet Onions

Source of Recipe


The Seattle Times






List of Ingredients



• 2 Tbsp olive oil
  
• 2 cups thinly sliced sweet onions
  
• 1 Tbsp brown sugar
  
• 3 Tbsp cider vinegar
  
• 1/2 cup barbecue sauce
  
• 1 Tbsp water
  
• 1/4 tsp ground black pepper
  
• 2 pkgs. (6 ounces each) grilled or roasted chicken breast strips, coarsely diced (or 3 cups cooked chicken)
  
• 6 sandwich rolls, split in halves
  
• 2 Tbsp olive oil
  






Instructions



1. Heat 2 tablespoons olive oil in a 9- to 10-inch nonstick skillet on medium-low heat. Put the onions into the pan and saute 7 minutes. Add the brown sugar and vinegar. Saute 2 minutes. Stir in the barbecue sauce, water, pepper and chicken. Heat through 5 minutes.
   
   
2. Arrange the rolls on a baking sheet, cut-side up, and brush lightly with olive oil. Place on top oven rack under a hot broiler and toast until golden.
   
   
3. Spoon the barbecue chicken onto the rolls and serve open-faced.
   
   Makes 6 servings.