Pulled BBQ Chicken Sandwich
This Pulled BBQ Chicken Sandwich is pure summer magic — juicy, saucy, a lil’ smoky, and ready to rescue you from any hot day kitchen meltdown!
Equipment
- Large mixing bowl
- Skillet or non-stick pan
- Spoon or spatula
- Two forks for shredding if needed
- Small brush optional, for buttering buns
Ingredients
- 2 cups Cooked shredded chicken Leftovers work great!
- 1 cup BBQ sauce Use your favorite smoky or sweet one
- 4 Sandwich buns Brioche or potato rolls recommended
- ½ cup Coleslaw Adds the perfect crunch
- 1 tablespoon Butter For toasting buns
- Pickles Optional but amazing
- Red onion slices Optional for extra bite
Instructions
- In a big bowl, mix the shredded chicken with BBQ sauce until fully coated and saucy.
- Heat a pan over medium heat and melt the butter. Toast the sandwich buns face down until golden and crispy.
- Build your sandwiches: pile the saucy pulled chicken on the bottom bun, top with crunchy coleslaw, pickles, and onion slices if you like.
- Cap with the top bun, grab some napkins, and dig in!
Notes
- For extra flavor, let the pulled chicken chill in the fridge for an hour before assembling.
- Feeling spicy? Stir a little hot sauce into your BBQ mixture.
- Toasting the buns is non-negotiable for the best sandwich texture!
- Double the recipe — trust me, they’ll disappear fast at any gathering!