ALABAMA WHITE BBQ CHICKEN SANDWICH

Alabama White BBQ Chicken Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield 4 sandwiches

Number Of Ingredients 15

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1 rotisserie chicken, skin removed and reserved and meat shredded
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1/2 tablespoon prepared horseradish
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Kosher salt
1/2 small head red cabbage, cored and thinly sliced
1/2 teaspoon celery salt
1/2 tablespoon sugar
1 to 2 dashes hot sauce, optional
5 kosher dill pickle spears, thinly sliced lengthwise into ribbons, plus 1/4 cup dill pickle brine
1 carrot, shredded on the large holes of a box grater
Softened unsalted butter, for the toast
8 slices fresh Texas toast bread

Steps:

For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use.
In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken.
For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside.
Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes.
Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve.