Smoky Barbeque Chicken Sandwich

Image: Small serving plate containing a sandwich made with chunked barbequed chicken.

Description: BBQ has a place in my heart that nothing else can fill and this simple BBQ chicken sandwich with smoked cheddar cheese, peppery arugula, and cilantro really hits that special reserved spot so well!

Yield: Recipe makes 1 – 6 inch sandwich

Ingredients:

• 6 inch piece of French Baguette Bread, cut in half lengthwise

• 1 cup cooked chicken, chopped

• 1/4 cup of arugula

• 1/2 of a large red onion, thin sliced

• 1 tablespoon butter, softened

• 1 teaspoon extra virgin olive oil

• 2 ounces Zesty Dijonnaise

• 2 ounces Smokey BBQ Sauce + 1 tablespoon water

• 2 tablespoon of cilantro leaves, whole

• 2 slices of smoked cheddar (or smoked Gouda cheese, smoked Provolone, or similar smoked cheese)

• 2 ounces. Pickled Sweet Peppers or Pepperoncini

Directions:

To a small frying pan, add the oil and the red onions. Fry on medium heat for approximate 7-8 minutes, or until browned, stirring frequently.

While the onions are frying, Preheat the oven to 375 degrees F. Prep a baking sheet with parchment paper and set aside. Spread the softened butter on the inside surface of both sides of the cut roll and set aside, buttered side up. Prep your sandwich fixings and set them aside.

When the onions are about halfway done, scoot them to one side of the pan, then add your chopped chicken, BBQ sauce, and 1 tablespoon water on the other side of the same pan and stir to combine. Put your bread in the oven on the top rack. Continue warming the BBQ chicken and onions on medium heat, stirring each occasionally through while the onions finish up. Both should finish up at the same time, at about the same time as the bread finishing toasting.

Combine the chicken and onions into one mixture, turn off the heat. Form up the mixture to roughly the shape of your bread with a spatula. Add the two slices of cheese on top of the mixture and cover with a lid so the cheese can melt.

Remove the toasted roll from the oven and allow to cool for a bit. Once cool enough to handle, spread the dijonnaise on both toasted sides of the bread. Layer on the arugula, cilantro, and pickled peppers.

The cheese should now be melted so use a spatula to slide the mixture onto the slice of bread with the arugula on it, trying to keep the mixture from combining so the melted cheese stays mostly on the top of the formed mixture.

Add the other piece of bread on top. Slice in half and enjoy!

Notes:

You can use any roll-shaped bread like Hoagie Rolls, sub rolls, baguettes, French bread or something similar.