Traveling through parts of the Southern East Coast, we encountered some interesting cuisines. One sandwich stood out for its simplicity and flavor. The pulled pork or chicken sandwich. It’s an interesting combination of bbq flavor and cool, crisp coleslaw. Tangy and crunchy.
My version is a slightly spicy version made with chicken breast. It’s an easy, filling sandwich. It has a spicy kick from the BBQ, Buffalo and Tabasco sauces and a cool kick from the coleslaw. Serve it on your favorite bun or biscuit. Some options to serve with it are a side salad, soup and/or fries.
You can cook the chicken separately in the instant pot or slow cooker or use leftover chicken. Rotisserie chicken would also work. This time, I used the chicken I had cooked in the Wild Rice Corn Chowder. I removed the chicken from the soup and let it cool. The next day I shredded the chicken using two forks. This can be done when it is hot if you wish to serve it that day. Add spices, bbq sauce, buffalo sauce and a dash of Tabasco. Cook it for a bit and then build your sandwich.
Shredded Chicken Ingredients:
2- 3 chicken boneless breasts cooked (instructions below)
4 tbs garlic powder
5 tbs Montreal seasoning
5 tbs Emeril’s seasoning
4 turns of the salt grinder (1-2 tsp)
3-4 turns of the pepper grinder (1-2 tsp)
1/3 cup bbq sauce (I use a no sugar sauce by Ray’s)
A couple of shakes (approx 3 tbs) Buffalo sauce (I use Franks)
A shake or two of Tabasco sauce
Coleslaw Ingredients:
Cabbage bagged mix with carrots. (14 ounce) (easiest)
or
Cabbage (14 ounces approximately)
2 large carrots peeled
1/2 cup mayonnaise or Miracle Whip
2 tablespoons vinegar
1/2-1 tablespoons sugar (or Stevia)
1/2 teaspoons salt (3 turns of the grinder)
1 teaspoons pepper (4 turns of the grinder)
Add cabbage mix to a bowl or shred cabbage and carrots using a food processor or hand grater. Mix in the rest of ingredients. Adjust the mayonnaise and spices to taste.
You can also purchase premade deli coleslaw instead.
Cooking Instructions: Instant Pot
Add a cup of chicken stock
You can add all the spices above, I added them in the last step since mine were already cooked.
Set the pressure cook to 10 minutes. Allow the pressure to release naturally. Remove from the cooker. Shred with two forks, add sauces (seasonings if you didn’t add them) and mix. If you’re adding the seasoning and sauces at the end , you can place in the oven at 350 for 15 -20 minutes to cook through. Add extra bbq sauce when serving.
Instructions: Slow Cooker
Place all the ingredients in the crockpot. Add a cup of chicken stock, BBQ sauce and Buffalo sauce, dash of Tabasco if desired.
Cook on high for 4 hours, low for 8 hours. Take chicken out and shred. Add back to sauce and stir. Use a slotted spoon to serve if there is too much liquid. Add additional BBQ and Buffalo sauce on bun if desired.
Cooked Chicken Instructions:
Shred the chicken with two forks. Add spices and sauces. Mix thoroughly. Adjust the sauce amounts as needed. Cook for 20 minutes at 350 degrees. You can also microwave it for 5 minutes to cook the spices and sauces instead.
Sandwich Assembly:
Place shredded chicken on the bottom of the biscuit or bun. Add a bit more sauce if desired. Layer coleslaw on top. Place biscuit top on and take a big bite! Have lots of napkins. Enjoy!
