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Chopped BBQ Chicken Sandwiches

with Roasted Potatoes & Coleslaw

Customer Favorite
30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe is inspired by a Memphis mainstay: the barbecue sandwich, typically made with chopped or pulled pork. For a lighter take, we’re using chicken instead—tossing it in a sweet, smoky barbecue sauce before piling it onto soft potato buns with a zesty slaw. Roasted potatoes, served with some of the slaw’s creamy dressing on the side (perfect for dipping), round out the meal.

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instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the potatoes. Halve lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Prepare the remaining ingredients & make the dressing:
2 Prepare the remaining ingredients & make the dressing:

While the potatoes roast, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice. Halve the buns. In a bowl, combine the mayonnaise, mustard, and a drizzle of olive oil. Season with salt and pepper to taste.

Cook & dress the chicken:
3 Cook & dress the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, roughly chop. Transfer to a bowl. Add the barbecue sauce; stir to thoroughly coat. Season with salt and pepper to taste.

Make the coleslaw:
4 Make the coleslaw:

While the chicken cooks, add the vinegar, sugar, pickle relish, scallions, and half the dressing to the bowl of cabbage. Stir to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 1 to 2 minutes, or until lightly browned. Divide among 4 dishes.

Assemble the sandwiches & serve your dish:
6 Assemble the sandwiches & serve your dish:

Divide the dressed chicken among the toasted bun bottoms. Top each with a spoonful of the coleslaw. Complete the sandwiches with the bun tops. Transfer the remaining coleslaw to a serving dish. Divide the roasted potatoes among the dishes of sandwiches. Serve with the remaining coleslaw and remaining dressing on the side. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the potatoes. Halve lengthwise, then cut crosswise into ¼-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

2 Prepare the remaining ingredients & make the dressing:

While the potatoes roast, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice. Halve the buns. In a bowl, combine the mayonnaise, mustard, and a drizzle of olive oil. Season with salt and pepper to taste.

Cook & dress the chicken:
3 Cook & dress the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, roughly chop. Transfer to a bowl. Add the barbecue sauce; stir to thoroughly coat. Season with salt and pepper to taste.

4 Make the coleslaw:

While the chicken cooks, add the vinegar, sugar, pickle relish, scallions, and half the dressing to the bowl of cabbage. Stir to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the coleslaw:
Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 1 to 2 minutes, or until lightly browned. Divide among 4 dishes.

6 Assemble the sandwiches & serve your dish:

Divide the dressed chicken among the toasted bun bottoms. Top each with a spoonful of the coleslaw. Complete the sandwiches with the bun tops. Transfer the remaining coleslaw to a serving dish. Divide the roasted potatoes among the dishes of sandwiches. Serve with the remaining coleslaw and remaining dressing on the side. Enjoy!

Assemble the sandwiches & serve your dish: