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Forget ordinary, try a sub

Published: Wednesday, May 1, 2013 3:30 p.m. CST
(Herald Photo by Lisa Pesavento)
The slaw topping on these barbecue chicken subs adds a refreshing crunch.

Do you love a delicious sandwich?

Maybe sometimes you just feel like having something just a little bit out of the ordinary.

These Barbecue Chicken Subs are definitely delicious and filling.

I sometimes will just boil two or three boned chicken breasts and shred them when they cool. 

Or, even better, buy a rotisserie chicken at the grocery store. The store-bought rotisserie chicken shreds easily and is really quite delicious.

The broccoli slaw adds a refreshing crunch to this sub and it is really the element that sets this sandwich apart from other sandwiches.

If you have a favorite slaw recipe, you can use that.  However, this slaw recipe is delicious without being overpowering. It is refreshing and adds a crunch that is a celebration for your palate.

If you do not like a crunch, you can substitute cabbage or any lettuce that you like for this sandwich. In my opinion, it is not as good, but I still like it.

Be creative with all the food you make. Even a kid eventually gets tired of peanut butter and jelly sandwiches every day.

You will probably have some slaw leftover. It is good served on its own, so have it alongside some other meal. I do not usually have any left, unfortunately.

Once you take one bite of this sandwich, you will probably reach for the slaw to add just a little more.

I like to make these on a Saturday afternoon for lunch. What a treat to have something unexpectedly delicious on a day when everyone is home. 

Just a little planning ahead and you can have this ready in just a little time.

Make these Barbecue Chicken Subs for your family and watch them be gobbled up. Be sure to put one aside for yourself.

And remember, …a good cook always cleans up!

4 cups shredded chicken 1 cup barbecue sauce 6 sub rolls, about 3 oz. each

SLAW DRESSING: 1 bag broccoli slaw 3 TBs balsamic vinegar ½ tsp. Dijon mustard 3 green onions, thinly sliced 2 cloves garlic, pressed ¼ tsp. ground cumin ¼ tsp. red pepper flakes 1 cup shredded cheddar Juice of half of an orange 1/3-cup olive oil Salt and pepper, to taste

1)  Preheat oven to 350 degrees. Combine chicken and barbecue sauce and wrap in foil, making a pouch. Heat chicken in oven for 15 minutes. Set rolls on rack in oven with chicken until both are hot, 5 minutes.

2) Meanwhile, in a medium bowl, whisk balsamic vinegar and Dijon together. Add onion, garlic, cumin and red pepper flakes.  Mix well; add orange juice. Slowly drizzle olive oil in, whisking constantly for 2 minutes. Season to taste with salt and pepper. Let sit for 10 minutes and then mix with broccoli slaw.

3) Put chicken on toasted roll and then add slaw.

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