Tangy Barbecue Pulled Chicken Sandwich

- Sponsored Post -

Fork-tender pulled chicken tossed with sauce, piled high and topped with crunchy cabbage. That’s our kind of sandwich.

This sauce is a little sweet, a little spicy and has a twang 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. That’s why we’re loving this zesty sauce made with tomato, apple cider vinegar and spices. Light, flavorful and it’s even quick to make.

The tomatoes we used are actually from Progresso. You may have noticed one of their new products showing up in your grocery store – their new Recipe Starters. Progresso paid us to develop this recipe for them. This recipe uses the Fire Roasted Tomato Flavor. If you can’t find it, feel free to use a can of diced tomatoes, fire roasted diced tomatoes or one of the cans with tomatoes and chiles. Then, throw the diced tomatoes with juices into a blender and blend until smooth.

Our Pulled Chicken Sandwich Recipe Only Takes 15 Minutes

It’s true, you only need 15 minutes to make these tasty sandwiches. To make the barbecue sauce, we combine a whole can of fire roasted tomato cooking sauce with lots of flavor from apple cider vinegar, mustard powder and brown sugar. The sauce is simmered for only 2 minutes and you’re done. Then, we shred cooked chicken (rotisserie chicken works well) and toss it with some of the sauce. Easy!

Did you like our Tangy Barbecue Pulled Chicken Sandwich Recipe? If so, we bet you’ll love these:

• Brown Sugar Barbecue Baked Chicken Wings from Inspired Taste
• Slow Cooker Barbecue Pulled Chicken Sandwich Recipe from Recipe Girl
• Shredded Beef Tacos from Inspired Taste
• Fire Roasted Tomato and Beef Tacos from Inspired Taste

Tangy Barbecue Pulled Chicken Sandwich

 

Save Print

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Shredded chicken is tossed with a tangy barbecue sauce. Tomato, apple cider vinegar, brown sugar, and a little mustard powder turn this sauce into a zesty thin sauce, perfect for tossing with pulled chicken or pulled pork. The sauce is made from Progresso’s Fire Roasted Tomato Cooking Sauce, which can be found near canned soups or stocks. If you can’t find it, feel free to use a can of diced tomatoes, fire roasted diced tomatoes or one of the cans with tomatoes and chiles. Then, throw the diced tomatoes with juices into a blender and blend until smooth. This recipe will yield about 3 cups of barbecue sauce. Leftover sauce can be refrigerated up to 5 days.

Created By: Joanne and Adam Gallagher

Serves: 4

Ingredients

FOR Tangy Barbecue Sauce

• 1 can (18 oz each) Progresso Recipe Starters Fire Roasted Tomato Cooking Sauce
• 1/2 cup apple cider vinegar
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 2 teaspoons dry mustard powder (we use Coleman’s)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon molasses (we use Blackstrap Unsulphured Molasses)
• 1/4 teaspoon ground cayenne pepper

FOR Barbecue Chicken Sandwiches

• 2 cups warm shredded cooked chicken (1/2 deli rotisserie chicken)
• 4 soft burger buns, split
• 3/4 cup shredded red cabbage (or favorite coleslaw)

Method

1. In a medium saucepan, combine the Fire Roasted Tomato cooking sauce, vinegar, butter, brown sugar, mustard powder, Worcestershire sauce, molasses, and the cayenne pepper.
2. Bring to a simmer over medium-high heat and cook for 2 minutes until the sugar is dissolved and butter melted.
3. To make sandwiches, toss shredded chicken with about 1 cup of the barbecue sauce.
4. Then, divide chicken between buns (about 1/2 cup chicken each). Divide cabbage (or coleslaw) between sandwiches then finish with bun tops. Serve sandwiches with extra barbecue sauce on the side.

3.2.1596

About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.