Shredded Barbecue Chicken Sandwiches

4.8 from 4 reviews


  • Sauce:
  • 1 cup minced onion
  • 1 teaspoon oil
  • 1 cup tomato sauce
  • 2 tablespoons brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1 tablespoon peanut butter
  • Shredded chicken, about 4 cups, from one 3 pound chicken or 2 large boneless breasts
  • Coleslaw:
  • 2 cups thinly shredded cabbage
  • 1 tablespoon vinegar
  • 12 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • For Serving: Pickled jalapeños, onions, avocado, and/or blue cheese
  • 4 large French bread rolls or one long baguette cut into 4 pieces


  1. Heat the oil and onions over high heat in a large skillet for a minute. Sprinkle with a pinch of the salt. Reduce heat to low and cover. Cook for 20 minutes, stirring after 10 minutes. After 20-25 minutes, the onion should be golden brown.
  2. Add the sauce, sugar, vinegar, spices, and remaining salt and stir to combine. Simmer uncovered over low heat for 20 minutes.
  3. While that cooks, shred your cabbage and combine with the vinegar, mayonnaise, and salt and set aside.
  4. You can also get your rolls ready. Cut open lengthwise and pull out some of the inner bread, making a cavity to hold your fillings later. Toast lightly under the broiler. Watch them so they don’t light on fire.
  5. Once the sauce has simmered and is thick, stir in the peanut butter.
  6. Add the chicken and cook another 2-5 minutes until it’s hot.
  7. Pile your rolls with chicken, slaw, jalapeños, onions, whatever else you like.
  8. Eat hot!

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