BBQ Chicken Sandwiches

with Carrot & Cabbage Coleslaw

25 MIN

4 Servings

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From the Test Kitchen

To give the filling for these sandwiches delicious depth of flavor, we’re tossing shredded chicken together with juicy fresh peach and tangy-sweet barbecue sauce, then topping it all off with briny pickle chips. A vibrant coleslaw served on the side perfectly balances the sandwiches’ richness.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

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instructions

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1 Cook & shred 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 4 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, 2 to 3 minutes, or until the chicken is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl (including any liquid). Using two forks, carefully shred the cooked chicken into bite-sized pieces.

2 Prepare the ingredients:

While the chicken cooks, wash and dry the fresh produce. 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. Pit and medium dice the peach. Halve the buns.

3 Make the coleslaw:

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

4 Dress the chicken:

While the coleslaw marinates, add the barbecue sauce and diced peach to the bowl of shredded chicken. Toss to combine. Taste, then season with salt and pepper if desired.

5 Toast the buns & serve your dish:

In the pan of reserved fond, 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, and pickles. Serve the sandwiches with the coleslaw. Enjoy!