BBQ Chicken Sandwiches

with Carrot & Cabbage Coleslaw

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
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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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Cook & shred the chicken:
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. 

Prepare the ingredients:
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.

Make the coleslaw:
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.

Dress the chicken:
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. 

Toast the buns & serve your dish:
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!

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Cook & shred the chicken:
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.

Prepare the ingredients:
Make the coleslaw:
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. 

Dress the chicken:
Toast the buns & serve your dish:
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!