Rodeo Chicken Sandwiches
Servings: 4 sandwiches
Equipment
- Baking sheet
- Mixing bowls
- Whisk
- Grater
- Knives and cutting boards
- Spatulas or tongs
- Measuring cups and spoons
- Foil or parchment paper
Ingredients
- 2 cups shredded chicken cooked (seasoned with salt and pepper)
- 1/4 cup barbecue sauce plus more for serving
- 4 brioche buns split
- 1-2 tablespoons butter for toasting buns
- 1/4 cup mayonnaise
- 1 tablespoon Dijon or yellow mustard adjust to preference
- 1/4 cup ranch dressing
- 1-2 tablespoons apple cider vinegar adjust to taste
- 3 cups shredded cabbage
- 1 large carrot grated
- 4 slices cheddar cheese
- 1 cup arugula
- 1 10 oz package frozen onion rings baked
Instructions
- Prepare Chicken: If your chicken isn't already cooked and shredded, do so. Season with salt and pepper. Once ready, toss the shredded chicken with barbecue sauce and set aside.
- Make Slaw: In a mixing bowl, combine ranch dressing and apple cider vinegar. Stir in shredded cabbage and grated carrot until well-coated. Refrigerate for 30 minutes.
- Toast Buns: Lightly butter the cut side of each brioche bun. Toast them in a skillet over medium heat until golden brown or in a preheated oven at 350°F for about 5 minutes. Remove and set aside.
- Spread & Assemble: On the toasted side of the buns, spread a layer of mayonnaise and a thin layer of mustard. Build your sandwiches by layering the following: barbecue chicken mixture, a slice of cheddar cheese, a good helping of slaw, a handful of arugula, and a few onion rings.
- Serve: Plate your sandwiches and serve with extra barbecue sauce on the side. Enjoy!