BBQ Chicken Sandwich

I threw this together on a Tuesday night when the fridge was nearly empty and everyone was cranky. I had leftover chicken, half a bottle of barbecue sauce, and a hunch that something good could happen. Twenty minutes later, we were all quiet at the table, sauce on our fingers, reaching for seconds. Sometimes the best recipes are the ones you don't plan.

My neighbor brought these to a block party once, wrapped in foil and still warm. I watched people peel back the paper and take that first bite, eyes closing for a second. She whispered that the secret was toasting the buns in butter. I've been doing it ever since, and now my kids ask for these every weekend.

Ingredients

• Boneless, skinless chicken breasts: Two large ones give you plenty of shredded meat; poach them gently or use leftover grilled chicken to save time.
• Barbecue sauce: A full cup coats everything generously; pick your favorite smoky or sweet style, or make your own if you have ten extra minutes.
• Soft sandwich buns or brioche: Brioche adds a hint of sweetness that plays beautifully with the sauce, but any soft bun works.
• Unsalted butter: Just a tablespoon for toasting the buns; it turns them golden and adds richness you will taste in every bite.
• Shredded green cabbage and carrots: These make a quick slaw that cuts through the richness and gives you that satisfying crunch.
• Mayonnaise, apple cider vinegar, salt, and black pepper: The simple slaw dressing; tangy, creamy, and ready in one minute.
• Sliced pickles and red onion rings: Optional toppings that add brightness and a little bite if you are in the mood.

Instructions

Cook and shred the chicken:

Grill or poach the breasts until they reach 74°C inside, then use two forks to pull them into tender shreds. If you are using rotisserie chicken, just pull the meat off and skip this step entirely.

Toss with barbecue sauce:

In a medium bowl, mix the shredded chicken with the sauce until every piece is coated and glossy. The smell alone will make you impatient to eat.

Make the slaw:

Combine cabbage, carrots, mayonnaise, vinegar, salt, and pepper in a small bowl. Stir it together until everything is lightly dressed and ready to pile on.

Toast the buns:

Melt butter in a skillet over medium heat and press the buns cut side down for about a minute. They should turn golden and smell like butter and warmth.

Build the sandwiches:

Heap the BBQ chicken onto the bottom bun, top with a generous handful of slaw, then add pickles and onion if you like. Press the top bun on and serve right away while everything is still warm.

Save

One summer evening, I packed these in a cooler for a park picnic. My son unwrapped his, took a huge bite, and said it tasted like a restaurant. That is when I knew this recipe was a keeper, not because it was fancy, but because it made an ordinary moment feel special.

How to Store and Reheat

Keep the sauced chicken and slaw separate in airtight containers in the fridge for up to three days. Reheat the chicken gently in a skillet or microwave, adding a splash of water if it seems dry. Toast fresh buns and assemble just before eating so everything stays crisp and delicious.

Swaps and Shortcuts

Use rotisserie chicken and you will cut your prep time in half. Swap the slaw for store bought coleslaw if you are in a rush. If you want heat, stir a teaspoon of hot sauce into the barbecue sauce before tossing it with the chicken. Gluten free buns work perfectly here, and you can skip the butter if you need to keep it dairy free.

What to Serve Alongside

These sandwiches are hearty on their own, but they shine next to crispy fries, creamy potato salad, or sweet corn on the cob. A cold drink and a simple green salad round out the meal without any fuss.

• Crispy oven fries or sweet potato wedges
• Classic potato salad or tangy coleslaw on the side
• Grilled corn with butter and a squeeze of lime

Save

This sandwich is proof that comfort food does not have to be complicated. Make it once, and it will become your go to whenever you need something satisfying, fast, and full of flavor.

Questions & Answers for Recipes

→ What type of chicken works best?

Both shredded cooked chicken and grilled sliced chicken are excellent options, offering tenderness and smoky flavor.

→ Can the buns be toasted?

Yes, toasting buns with butter adds a golden, crisp texture which complements the sandwich layers.

→ How is the slaw made?

The slaw combines shredded cabbage and carrots with mayonnaise, apple cider vinegar, salt, and pepper for a creamy, tangy crunch.

→ Are there suggested toppings?

Pickles and red onion rings provide extra zest and balance the smoky flavors effectively.

→ Can I make it faster?

Using pre-cooked rotisserie chicken speeds up preparation without sacrificing taste.