Categories: Sandwiches/Wraps
Ingredients
- Slaw:
- 1/2 cup mayo
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp. apple cider vinegar
- 1 1/2 tsp sugar
- 1 1/2 tsp yellow mustard
- 1 tsp celery seed
- 1/2 tsp granulated garlic
- Salt and pepper
- 4 cups coleslaw mix or shredded green or savory cabbage
- 1 small red onion, grated or finely chopped
- Sandwiches:
- 2 tbsp. vegetable or olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- About 1/4 cup chicken stock, more if needed
- 1/4 cup tomato sauce or puree
- 1 tbsp. apple cider vinegar
- 3 tbsp. light brown sugar
- 1 to 2 tbsp. hot sauce
- 1 tbsp. yellow mustard
- 2 tsp Worcestershire
- 1 rotisserie chicken
- 4 soft rolls
- Bread-and-butter pickles
Directions
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For the slaw, in a large bowl, whisk the mayo, yogurt, vinegar, sugar, mustard, celery seed, and granulated garlic; season with salt and pepper. Mix in the coleslaw mix and onion.
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For the chicken, in a large skillet, heat the oil over medium. Add the onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add about 1/4 cup stock, the tomato sauce, vinegar, brown sugar, hot sauce, mustard, and Worcestershire. Let the sauce simmer at a low bubble, stirring occasionally. While the sauce simmers, pull the meat from the chicken. Mix the chicken into the sauce. Stir until heated through, about 2 minutes.
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Serve the chicken on the rolls. Top with some pickles and the slaw.