Chicken or Mushroom BBQ Sammie Bar
Bourbon barbecue sauce is sure to be an appetizing accent on either chicken or mushroom sammies. Serve with a side of crispy tart cabbage apple slaw.
Ingredients
For the BBQ sauce:
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 small onion, chopped
- 2 large cloves garlic, finely chopped
- Salt and pepper
- 1-1 1/2 cups organic ketchup
- 2 tablespoons grainy Dijon mustard
- 2 tablespoons dark brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 shots bourbon (optional)
For the pulled chicken BBQ:
- 2 store-bought rotisserie chickens
- Chicken stock or water (just a splash)
- 6-8 brioche buns or lettuce leaves
For the BBQ mushroom sammies:
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 pound portabello mushroom caps, wiped clean and sliced
- 1 medium onion, sliced
- 2 cloves garlic, finely chopped or grated
- 1 small red bell pepper, sliced
- 6-8 brioche buns or lettuce leaves
For the cabbage apple slaw:
- 1/3 cup vegetable oil or olive oil
- 3 tablespoons cider vinegar
- 1 tablespoon superfine sugar
- About 1 1/2 teaspoons sea salt or kosher salt
- Juice of 1 lemon
- 1/2 red onion, grated
- Salt and freshly ground pepper
- 1/2 pound cabbage (red, green or a mix), shredded
- 1 large green apple, peeled and coarsely grated
Preparation
For the BBQ sauce: Pre-heat a medium size saucepot with EVOO over medium heat. Sauté the onion and garlic until soft and slightly caramelized; season with salt and ground pepper. Add the ketchup, mustard, brown sugar, maple syrup, vinegar, Worcestershire sauce and bourbon. Simmer over medium-low heat, stirring occasionally, about 20 minutes until slightly thickened.
For Pulled Chicken BBQ: Pull the meat from the chicken discarding the skin and bones. Place the meat into the large skillet with BBQ sauce; add a splash of chicken stock or water. Serve on buns or lettuce wraps with toppings of choice and some Cabbage Apple Slaw.
For BBQ Mushroom Sammies: Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the mushrooms to the pan and cook until golden brown, 7-8 minutes. Add the onion, garlic and bell pepper to the pan and season liberally with salt and pepper. Continue cooking until the veggies are tender, 5-6 minutes more. Add the BBQ sauce and serve on buns or lettuce wraps with toppings of your choice and some Cabbage Apple Slaw.
For the Cabbage Apple Slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions; season with salt and some pepper. Add the cabbage and apples, and toss to combine.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit
www.yum-o.org.
