Barbecued Chicken and Tangy Coleslaw Sandwich
- Total Time
Now you don’t have to drive miles to that great barbecue joint for this classic sandwich.
cooked green cabbage1 ½ cup(s), shredded, finely shredded
fat free sour cream3 Tbsp
apple cider vinegar2 tsp
table salt¼ tsp
black pepper¼ tsp, freshly ground
cooked skinless boneless chicken breast(s)2 cup(s), chopped, shredded
barbecue sauce⅓ cup(s)
restaurant type kaiser roll(s)4 item(s)
- Combine the cabbage, sour cream, vinegar, sugar, salt, and pepper in a medium bowl. Cover and refrigerate at least 10 minutes for the flavors to develop or until ready to use, up to 6 hours.
- Meanwhile, combine the chicken and barbecue sauce in a medium nonstick saucepan and cook over medium heat, stirring occasionally, until heated through, about 4 minutes.
- Slice the rolls horizontally almost all the way through; spread open. Pull out some of the bread from the center, if desired. Place the warm chicken mixture then the coleslaw on the bottoms of the rolls. Close the rolls, cut in half, if desired, and serve while warm. Yields 1 sandwich per serving.