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Barbecued Chicken Sandwiches

Barbecued Chicken Sandwiches

Ingredients

  • 1 Tablespoon butter
  • 1 small green bell pepper, chopped (about 1/2 cup) (optional)
  • 1 small onion, chopped (about 1/4 cup)
  • ¼ Cup chopped celery
  • ½ Cup barbecue sauce
  • 1 12.5-ounce can chicken, such as Swanson, drained
  • 4 hamburger buns, such as Pepperidge Farm Sesame Topped Hamburger Buns, split and toasted

Directions

Heat the butter in a 2-quart saucepan over medium heat. Add the pepper if using, the onion, and celery, and cook until they're tender, stirring occasionally.

Stir the barbecue sauce and chicken in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the chicken mixture among the rolls.

Nutritional Facts

Servings4

Calories Per Serving284

Folate equivalent (total)24µg6%


Step 1

Heat the butter in a 2-quart saucepan over medium heat.  Add the pepper, if desired, onion and celery and cook until they're tender, stirring occasionally.

Step 2

Stir the barbecue sauce and chicken in the saucepan.  Cook until the mixture is hot and bubbling, stirring occasionally. Divide the chicken mixture among the rolls.

Made With

(12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

Pepperidge Farm® Sesame Topped Hamburger Buns, split and toasted


How to Grill Juicy Chicken Breasts

It’s easy to grill chicken breasts so they stay juicy. The problem is, most people grill them into submission. I gave some rough time guides in the recipe, but an instant-read thermometer is your friend.

Generally, chicken is considered fully cooked when an instant-read thermometer inserted into the thickest part reads 165 ̊F. But remember meat continues to cook once it’s been taken off the heat. Not overcooking chicken is the best way to make sure it’s juicy and delicious.

Also, when I grill my chicken, I like to butterfly the chicken breasts so they cook faster and there is less of a chance of drying out the meat.


Recipe Steps

1: Remove any tenders on the underside of the chicken breast halves. Place the chicken between two pieces of plastic wrap and pound with a meat tenderizer to a thickness of 1/2 inch. Cut each piece of chicken breast in half for four equal pieces. Transfer the chicken to a sturdy resealable plastic bag.

2: Make the brine: Combine the buttermilk, hot sauce, salt, MSG, if using, and garlic powder whisk to dissolve the salt crystals. Pour the brine over the chicken, seal the bag, and place in a bowl to contain any leaks. Refrigerate for at least 2 hours or up to 8 hours.

3: In the meantime, make the rub: Combine the salt, MSG, if using, paprika, black pepper, white pepper, garlic powder, onion powder, and cayenne in a small bowl and mix with your fingers. Set aside.

4: Make the Spicy Sauce (optional): In a small mixing bowl, combine the mayonnaise, hot sauce, pickle juice, paprika, salt, garlic powder, and onion powder. Taste, adding more hot sauce if desired. The sauce should be highly seasoned.

5: Set up your grill for direct grilling and preheat to medium-high. Brush the grill grate clean and oil it well.

6: Remove the chicken from the brine and pat dry with paper towels. (Discard the brine.) Brush with olive oil, then dust the chicken breasts on both sides with the rub. (You may not need all the rub.)

7: Arrange the chicken breasts on the grill grate at an angle to the bars. If using a charcoal grill, toss the wood chips on the coals. If using a gas grill, place the wood chips in your grill’s smoker box or enclose the chips in a smoker pouch and place over one of the burners.

8: Grill the chicken breasts (grill lid down to contain the smoke) until they are cooked through, 3 to 4 minutes per side depending on the heat of your fire. The internal temperature should be 165 degrees when the probe of an instant-read thermometer is inserted through the side.

9: In the meantime, butter the cut sides of the brioche buns. Grill the buns until they are lightly toasted, 1 to 2 minutes. (Watch carefully.)

10: Assemble the sandwiches: Spread a dollop of the Spicy Sauce (or plain mayonnaise) on the cut sides of the bun. Place a lettuce leaf on the bottom of each bun, followed by a tomato slice, if using, and a chicken breast half. Add pickles, then replace the top half of the bun. Serve immediately.


Recipe Tips + Variations

Use chicken thighs if that is what you have on hand. Thighs are typically fattier so they will be more forgiving while you cook them.

If fresh pineapple is unavailable look for the canned pineapple rings.

Try using a Hawaiian roll instead of a traditional bun!


Ingredients of Grilled Chicken Sandwich

  • 1/2 cup boiled,chopped chicken
  • salt as required
  • 2 slices white bread
  • 1/4 red bell pepper
  • 2 teaspoon butter
  • 4 leaves lettuce romaine
  • 3 teaspoon mayonnaise
  • 1 teaspoon chaat masala
  • 1/4 capsicum (green pepper)

How to make Grilled Chicken Sandwich

Step 1 Finely chop the chicken

To prepare this easy sandwich recipe, finely chop the boiled chicken in a bowl.

Step 2 Prepare the filling

In this bowl, add finely chopped bell peppers, cheat masala, salt and mayonnaise. Mix well.

Step 3 Add the filling in bread slices and cover them

Apply butter on both the slices and then spread the washed lettuce in it. Add filling in it and cover them together to make a sandwich.

Step 4 Grill the sandwich and serve hot

Apply remaining butter on the top slice on the upper part and place in the griller for grilling the sandwich. Grill for 2-4 minutes. Once done, serve hot with your favourite dip.


Barbecued Pulled Pork or Chicken Sandwiches

Sundays are the perfect day to pull out the slow-cooker. At least in my family. After attending church for 3 hours it’s so nice to come home to a ready-made meal. To open the front door, walk in, and be greeted by the aroma of something succulent cooking in the kitchen, all ready to eat, is pure heaven.

But this obviously isn’t limited to just Sundays. Whether you work outside the home or stay at home with the kids or whatever your situation may be, there isn’t one of us who doesn’t enjoy sitting down to a ready-made meal that required little to no effort on our part. And the convenience aspect aside, there is something particularly comforting and inviting about the flavors that are gently coaxed out of the ingredients through the slow-cook method. Slow-cooked food is marvelous.

Today’s menu in our home featured slow-cooked Pulled Chicken Sandwiches with an amazing homemade barbecue sauce. An all-American meal! This recipe is perfectly suited for both chicken and pork – you choose.

Place the chicken or pork roast in a slow cooker. Add all the slow cooker ingredients, set heat to low, and cook for 8-10 hours.

To make the barbecue sauce, combine all the sauce ingredients in a medium bowl.

Melt the butter in a saucepan and saute the onions and garlic until soft and translucent, about 7 min.

Add the barbecue sauce mixture. Bring the sauce to a boil, reduce to low, and simmer for 2 hours, stirring occasionally to prevent burning. Add salt and pepper to taste.

The sauce can be made up to 2 days in advance, and will taste even better!

When the chicken or pork is finished, place the chicken on a plate.

Discard the skin and bones and shred the chicken with two forks. Set the shredded chicken aside in a bowl.

Using a slotted spoon, ladle the vegetables from the slow cooker onto the shredded chicken and stir to combine. Discard the liquid from the slow cooker.

Combine half of the barbecue sauce with the shredded chicken or pork mixture, tossing to combine. Warm up the chicken or pork mixture and serve on warm sandwich buns with sliced pickles and your choice of sides (coleslaw, french fries, potato wedges, salad, etc). Pass around the remaining barbecue sauce. Serves 6


Shredded BBQ Chicken Sandwiches

It takes just 5 minutes to prep these mouthwatering sandwiches.  Then simmer until the chicken is fork-tender in a homemade barbecue sauce that tastes like you've been cooking all day.

  • 2 jars (16 ounces each) Pace® Picante Sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup packed brown sugar
  • 1 1/4 pounds boneless, skinless chicken breast
  • 1 package (15 ounces) Pepperidge Farm® Sesame Topped Hamburger Buns
  • 1/2 cup shredded Cheddar cheese

Heat the picante sauce, vinegar and brown sugar in a 3-quart saucepan over medium-high heat to a boil.

Add the chicken to the saucepan. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is fork-tender.  Uncover and cook for another 30 minutes.

Remove the chicken from the saucepan to a cutting board. Using forks, shred the chicken. Return the chicken to the saucepan and cook for 15 minutes or until the sauce mixture is thickened, stirring occasionally.  Divide the chicken mixture among the buns. Sprinkle with the cheese.

I absolutely loved this recipe! My husband, (my food critic) commented that he loved these so much, that he made two more sandwiches for himself later that evening! The recipe was easy to follow, and didn't take too much time. The prep was easy as well! I added a little red onion to mine, and it was delicious! I have to say that I enjoyed all of the recipes that Campbell's Kitchen has to offer!


Instructions

  1. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until crisp-tender, about 5 minutes. 
  2. Add the chicken and barbecue sauce and simmer until heated through, about 3 minutes. 
  3. Divide the chicken mixture among the rolls and top with some of the coleslaw (you may not use all the slaw).

For the slaw:

  1. Combine the cabbage, carrot and bell pepper in a bowl. 
  2. Whisk together the mayonnaise and lemon juice season to taste with salt and pepper. 
  3. Drizzle the dressing over the vegetables and toss to combine. Let sit while you prepare the sandwiches.

In This Recipe

Applegate Naturals ® Grilled Chicken Breast Strips

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* Animals raised with no antibiotics ever or growth promotants, on vegetarian feed with no animal by products (beef is 100% grass-fed) and with space to engage in natural behaviors and promote natural growth.

** Applegate requires all animals be raised without antibiotics. Applegate is committed to advancing agriculture and processing systems like organic, non-GMO and regenerative farming.


How to make French Onion Chicken Sandwiches:

Slice the onion and separate into rings.

In large skillet, heat the oil over medium-low heat.

Add onion, sugar, onion powder, and garlic powder. Cook and stir often, about 20 minutes or until onions are soft and caramelized.

Turn the heat to low and cover to keep warm.

Preheat the grill for direct grilling over medium-high heat.

Place the two pieces of chicken between two sheets of plastic wrap and pound flat with a meat mallet. Click for a meat mallet.

Transfer the chicken to the hot grill rack.

Close the lid and cook about 5-7 minutes.

Optional &ndash place the sandwich rolls on the grill to toast the insides just until lightly browned. Move them to the top warming rack to keep warm while the chicken finishes cooking.

Flip the chicken over and cook another 5-7 minutes or until chicken loses its pink color throughout and internal temperature reaches 160 degrees F.

Place the Swiss cheese slices on top of the chicken pieces.

Close the lid and cook 1 minute or until cheese begins to melt.

Assemble the sandwiches using sandwich buns, spinach, chicken with Swiss cheese and caramelized onions.

Grilled French Onion Chicken Sandwich


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