Best Barbeque Chicken And Cabbage Sandwiches Recipes

BARBECUE CHICKEN SANDWICHES

Steps:

• SLAWCombine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.Before serving, toss in cilantro leaves. CHICKENHeat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease. Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot. Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone. Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks. Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it's warm.Spread butter on kaiser rolls and toast on the griddle. To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun and dig in!

INCREDIBLE SLOW COOKER PULLED CHICKEN SANDWICHES

Steps:

• Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
• Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
• Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
• Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
• Once ready to serve, use a slotted spoon to add chicken to bun, top with slaw and remaining bun. You can also serve these with sliced cheese if you prefer. Serves 4.

CHICKEN CUTLET SANDWICHES WITH SAVOY CABBAGE SLAW

Steps:

• Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. Place onion in a medium bowl and add cabbage, vinegar, and 2 tablespoons oil. Toss to combine and season slaw with salt and pepper.
• Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4" thick. Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl.
• Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
• Spread mayo over one side of bread slices and build sandwiches with cutlets and slaw.
• Do Ahead
• Slaw can be made 1 day ahead. Cover and chill.

BEER-CAN CABBAGE SANDWICHES

Steps:

• Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"-deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
• Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45-50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
• Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
• Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Coarsely chop white onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
• Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
• Do Ahead
• Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.

BARBEQUE: CHICKEN AND CABBAGE SANDWICHES

Steps:

• In the Instant Pot place the rack into the bottom, add broth. Salt and pepper the chicken and place onto the rack.
• Close and seal the Instant Pot and press "manual". Set time for 5 minutes. Allow a five minute natural release then quick release.
• Remove the chicken to a cutting board, shred the chicken.
• Press "sauté" and allow the pot to read "hot" and then add the cabbage, salt and pepper to the broth left over from the chicken. Sauté until softened. Drain as much liquid from the cabbage as you can and discard.
• Stir the shredded chicken into the cabbage. Serve on toasted buns.

GRILLED BBQ CABBAGE SANDWICHES

Steps:

• Heat grill to medium heat.
• Cut cabbage lengthwise in half, then cut each half into 4 wedges.
• Grill cabbage and onions 8 to 10 min. on each side or until crisp-tender. Cool 10 min.
• Cut cabbage into thin slices, then coarsely chop onions; place in medium saucepan. Add barbecue sauce; mix well. Bring to boil; simmer on low heat 15 min., stirring frequently.
• Fill buns with cabbage mixture, cheese and pickles just before serving.