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Charred chicken and coleslaw sandwich
Ingredients
- 6 potato buns, cut in half
- 4 bone in, skin on chicken breasts
- 1/2 cup BBQ sauce
- 1/2 savoy cabbage, shredded
- 4 carrots, shredded
- 1/2 bunch of parsley, chopped
- 1/4 cup apple cider vinegar
- 1/2 olive oil
- 1/2 cup mayonnaise
- Salt and pepper to taste
- 1/2 cup bacon bits
- 1/2 cup bread and butter pickle slices
- 1 cup shredded mozzarella cheese
Directions
- Always make sure your grill is clean before beginning to grill.
- Turn the BBQ on and let it heat to 450°. Once the grill has reached the proper temperature, place chicken breasts on the grill and close the lid. You’ll want to let them grill without flipping for about ten minutes. Begin to flip and continue flipping every five to six minutes. Once the chicken starts to take on some charring, you can start to baste with the BBQ sauce. The chicken should be fully cooked in about 25 minutes. Turn one side of the bbq off so it can be used to melt the cheese later.
- Once the chicken is cooked and slightly cooled, pull all the meat and skin off the bones and add it to a large mixing bowl. Add the cabbage, carrots, parsley, vinegar, olive oil, mayonnaise, salt and pepper. Mix well to combine.
- To assemble the sandwiches, add a generous amount of the chicken coleslaw mixture to the bottom of a bun, top that with some bacon bits, pickles and a handful of the cheese.
- Add the topless sandwiches onto the side of the grill that you previously turned off and close the lid. It shouldn’t take more then a few minutes to melt that cheese. Remove from the BBQ and top with the other half of the bun and enjoy!
