A BBQ Chicken sandwich is good, with just the chicken and a nice sauce on a toasted bun, but it's even better with a few simple embellishments: like a slice of aged cheddar cheese, or some crisp bacon. Give it some real flavor with a nice heaping serving of caramelized onions or have some fun and make it easy with some French's French Fried Onions, you know the ones, the ones of "Green Bean Casserole" fame. Use your favorite prepared BBQ sauce, or make it yourself, I've included my favorite BBQ sauce recipe, but when feeling the laz, I like Bulls Eye Original flavor.
Serve this up with my Mom's Bean Salad or some Oven Roasted Sweet Potatoes. Yum, dinner is served.
Wine Pairing: A nice fruity California Red Zinfandel is a natural with Barbecue; or a fruit forward Merlot also work nicely. But the bottom line is; drink what you like.
BBQ Chicken Sandwiches
4 - 5 cups cooked chicken, shredded (or pulled as it is sometimes called)
1/2 cup or more your favorite BBQ sauce, or homemade
6 Kaiser rolls, split, or hamburger buns, or onion buns
1 can French's French Fried Onion
6 slices cheese, cheddar, Swiss, American
Put the chicken in a saute pan, mix in the BBQ sauce; heat. Toast the buns under the broiler, if desired; top with chicken mixture and pile a mound of french fried onions on top. Add one or both optional ingredients, if desired.
Per Serving: (without optional ingredients): 385 Calories; 13g Fat (4g Sat, 2g Mono, 2g Poly) 33 Protein; 30g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 596mg Sodium.
My Favorite BBQ Sauce
Makes about 2 cups
3/4 cup brown sugar
1/2 teaspoon garlic salt
1 teaspoon dry mustard
1 cup catsup
1/2 cup water
2 tablespoons Worcestershire sauce
2 teaspoons soy sauce (low sodium preferred)
2 teaspoons Tabasco sauce, or to taste
1/8 teaspoon liquid smoke
few drops lemon juice
Blend all the ingredients together in a jar with a tight fitting lid. Shake shake shake. Refrigerate for a few hours at least, but best overnight. Keep refrigerated.
Mom's Bean Salad
1 (14.5 ounce) can small red beans*
1 (14.5 ounce) can red kidney beans*
1 (14.5 ounce) can garbanzo beans
2 Roma tomatoes; halved and sliced
1 medium red onion, halved and thinly sliced
1/2 cup cilantro, coarsely chopped**
1 (4-ounce) can roasted green chilies (such as Ortega) drained
1 large juice lime, juiced
1 teaspoon balsamic vinegar
Salt and pepper, to taste
Drain and rinse the beans. Combine along with all the other ingredients in a large bowl. Refrigerate a few hours at least to allow the flavors to blend. Mom likes to garnish hers with tomato wedges. Serves 8
Per Serving: 182 Calories; 1g Fat (trace Sat, trace Mono, trace Poly); 9g Protein; 35g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 635mg Sodium.
*black beans can be substituted for either the small red beans or the kidney beans.
**OK there are a few people out there that can't stand cilantro...it's a love/hate relationship. And truth be known, to some people cilantro tastes like soap, and that's not good eats. So if you hate cilantro, either leave it out, or add some chopped parsley, or perhaps some arugula instead.
LindySez: See, how easy is that?