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A Rare Find BBQ Chicken Sandwich




Source of Recipe


Internet


List of Ingredients




1 small white onion, sliced
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons molasses
½ teaspoon dried chili flakes
½ teaspoon cumin seed, toasted and ground
½ teaspoon coriander seed, toasted and ground
2 cups crushed tomatoes
2 cups ketchup
1 ½ teaspoons liquid smoke
1 ½ teaspoons Worcester sauce
1 tablespoon soy sauce
1 tablespoon cheap yellow mustard
1 tablespoon cider vinegar
½ cup black coffee

Recipe



Sauté onions in olive oil until slightly caramelized. Add spices and brown sugar. Add remaining ingredients and simmer for 15-20 minutes.

Coleslaw


1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sugar
2 teaspoons cider vinegar
1 teaspoon celery seeds
½ teaspoon salt
freshly ground pepper, to taste

Combine all ingredients in small bowl. To make coleslaw, dress 4 cups of shredded red and green cabbage. Use more or less dressing as desired (if you have extra, it will keep for a few days in the refrigerator.)


To prepare sandwiches:

Pull chicken pieces from a whole roasted chicken, using both white and dark meat; shred into 1 ½ inch pieces. A 2 ¼ pound roasted chicken should yield about 4 cups of chicken.

In a sauté pan, heat 4 cups chicken pieces with a generous amount of BBQ sauce (about 1 ¾ cups) over medium heat until warmed through. Extra sauce will keep for about a week in the refrigerator.

Meanwhile, toast 4 sesame seed buns. Place a generous amount of the warmed chicken and sauce onto the bottoms of the toasted sesame seed buns, top with coleslaw and the bun tops. Serve immediately and enjoy!