BBQ Chicken Sandwich Delight (Printable)

Shredded chicken coated in smoky barbecue sauce, piled on a soft bun with crisp slaw and optional pickles.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cooked and shredded or grilled and sliced

→ Barbecue Sauce

02 - 1 cup barbecue sauce (store-bought or homemade)

→ Sandwich

03 - 4 soft sandwich buns or brioche buns
04 - 1 tablespoon unsalted butter (optional, for toasting buns)

→ Slaw (optional but recommended)

05 - 1 cup shredded green cabbage
06 - 1/2 cup shredded carrots
07 - 2 tablespoons mayonnaise
08 - 1 teaspoon apple cider vinegar
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Toppings (optional)

11 - Sliced pickles
12 - Red onion rings

# Directions:

01 - Grill or poach the chicken breasts until fully cooked (internal temperature 165°F), then shred using two forks.
02 - Toss the shredded or sliced chicken with barbecue sauce until uniformly coated.
03 - In a small bowl, mix cabbage, carrots, mayonnaise, apple cider vinegar, salt, and black pepper until well combined.
04 - Melt butter in a skillet over medium heat. Place buns cut side down and toast until golden brown, about 1 minute.
05 - Pile BBQ chicken on the bottom half of each bun. Add slaw, pickles, and red onion as desired. Cover with top bun half.
06 - Serve sandwiches immediately while warm.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, making weeknight dinners feel less like a chore.
  • The slaw adds brightness that keeps this from feeling heavy, even when you're piling it high.
  • Leftover chicken transforms into something that tastes like you actually planned ahead.
02 -
  • Don't skip toasting the buns—I learned this the hard way when a soggy bun fell apart in my hands at a backyard gathering.
  • The slaw truly makes this sandwich; without it, you've got smoky and rich, but with it, you've got balance and interest.
03 -
  • Toast your buns in butter—it keeps them from absorbing sauce and gives them structure and warmth.
  • Taste your barbecue sauce cold straight from the jar before using it; some brands lean sweet or salty, and you can adjust with vinegar or heat.
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