– This Recipe was Sponsored by Progresso – Post update: The product used for this recipe is no longer available. We have adapted the recipe to accommodate for this. Instead of calling for the tomato recipe starter from Progresso, we now use fire roasted canned tomatoes. – Adam and Joanne Fork-tender pulled chicken tossed with sauce, piled high and topped with crunchy cabbage. That’s our kind of sandwich.
How to Make Shredded Chicken Sandwiches
You will need shredded cooked chicken. You can shred rotisserie chicken from the store or make your own. This shredded chicken recipe is our favorite. We highly recommend it. Once you have the chicken, you need a sauce. Our sauce is a little sweet, a little spicy and is tangy — reminiscent of Carolina-style barbecue sauce. We love all types of barbecue sauce, but when we’re tossing it with pulled chicken or pulled pork we like our sauce to be thin and a little tangy, not heavy or thick. The sauce takes minutes to make and lasts a while in the fridge. Recipe updated, originally posted January 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne 1 cup tangy barbecue sauce, recipe below 4 soft burger buns, split, buttered and toasted 3/4 cup shredded red cabbage or coleslaw, see our coleslaw recipe 1/2 cup apple cider vinegar 1/4 cup brown sugar, or more to taste 2 tablespoons butter 1 tablespoon molasses, we use Blackstrap unsulphured molasses 2 teaspoons dry mustard powder 2 teaspoons Worcestershire sauce 1/4 teaspoon ground cayenne pepper, optional Salt and fresh ground black pepper 2Blend until smooth and use for sandwiches or let cool to room temperature and refrigerate up to one month.
