BBQ Chicken Sandwiches with Brown Sugar-Glazed Apple & Cabbage Slaw

BBQ Chicken Sandwiches

with Brown Sugar-Glazed Apple & Cabbage Slaw

30 MIN
4 Servings
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From the Test Kitchen

To create depth of flavor for these shredded chicken sandwiches, sweet grated apple is cooked until irresistibly tender, then used as a topping alongside briny pickle chips. It’s all served alongside a tangy, crunchy slaw of cabbage and carrots.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
BBQ Chicken Sandwiches with Brown Sugar-Glazed Apple & Cabbage Slaw
Title
time-saving
tips & techniques
Chicken Demi-Glace
Pickle Chips
How To: Safely Cut Round Vegetables
How To: Peel a Carrot
Carrots
Light Brown Sugar
Potato Buns
Mayonnaise
Cabbage
Barbecue Sauce
Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook, shred & dress the chicken:
1 Cook, shred & dress the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Loosely cover the pan with foil and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, frequently spooning the liquid over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to a large bowl (including any remaining liquid). Wipe out the pan. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the barbecue sauce; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. 

Make the glazed apple:
2 Make the glazed apple:

While the chicken cooks, wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. In a small pot, combine the grated apple, brown sugar, a pinch of salt, and 1/2 cup of water. Cook on medium-high, stirring frequently, 13 to 15 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the apple cooks, cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Halve the buns. 

Make the slaw:
4 Make the slaw:

While the apple continues to cook, to the bowl of prepared cabbage and carrots, add the vinegar, half the mayonnaise, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, remaining mayonnaise, dressed chicken, glazed apple, and pickles. Serve the sandwiches with the slaw. Enjoy!

Tips from Home Chefs

BBQ Chicken Sandwiches

Cook, shred & dress the chicken:
1 Cook, shred & dress the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Loosely cover the pan with foil and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, frequently spooning the liquid over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Transfer to a large bowl (including any remaining liquid). Wipe out the pan. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the barbecue sauce; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. 

2 Make the glazed apple:

While the chicken cooks, wash and dry the fresh produce. Grate the apple on the large side of a box grater, discarding the core. In a small pot, combine the grated apple, brown sugar, a pinch of salt, and 1/2 cup of water. Cook on medium-high, stirring frequently, 13 to 15 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the glazed apple:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the apple cooks, cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Combine in a large bowl. Halve the buns. 

4 Make the slaw:

While the apple continues to cook, to the bowl of prepared cabbage and carrots, add the vinegar, half the mayonnaise, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the slaw:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, remaining mayonnaise, dressed chicken, glazed apple, and pickles. Serve the sandwiches with the slaw. Enjoy!

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