The Most Amazing Pulled Chicken Sandwich with Crisp Apple Coleslaw

Adding BBQ pulled chicken topped with a lip-smacking applesauce BBQ sauce and crispy apple coleslaw to a soft brioche bun for one of the most amazing BBQ chicken sandwiches you’ll ever eat!

The Perfect Fall and Football Sandwich

This sandwich started with a vision of how to use a recipe I created for a client. The other day I posted a recipe for an Apple Sauce BBQ Sauce that has been in my family for years.

That sauce is amazing. As I was making it I was thinking, “what are some different ways to use this sauce”. Yes, it’s amazing on pulled pork, grilled chicken, and so forth but I really wanted it on a pulled chicken sandwich.

But I couldn’t just give you a sandwich with BBQ sauce and chicken. It needed balance and something fresh, and light to balance it out. And definitely some crunchy texture.

So I created my Fall Apple Coleslaw With A Honey Dijon Vinaigrette recipe. I kept the dressing light as I wanted the BBQ sauce to shine through.

Grab Your Ingredients

With this recipe, it’s going to assume you already made your chicken, the BBQ sauce, and the apple coleslaw. I’ll share later on some ways to make the chicken.

• Cooked and shredded/pulled chicken
• Apple Coleslaw
• Apple Sauce BBQ Sauce
• Brioche Buns

Let’s Assemble The Sandwiches

Whether you make these as full sandwiches or sliders on those sweet Hawaiian rolls, the process is the same. These are great for a cookout or for hanging with the guys watching football!

1. Mix the warmed chicken with warm BBQ sauce and place it on the bottom of the bun.
2. Next, drizzle on more BBQ sauce and top with the slaw.
3. Put on the top bun and ENJOY!

Suggestions On Cooking The Chicken From Scratch

Now there is no harm in buying one of those pre-made rotisserie chickens and shredded that. However, if you want to make it from scratch you have a ton of options:

• Instant Pot – Simply poach the chicken (thighs/breasts) in the instant pot and your favorite BBQ dry rub and stock. When it’s done, pull/shred.
• Oven – Preheat the oven to 400F. Coat the chicken with olive oil and your favorite BBQ seasoning. Place in a rimmed baking pan/dish and bake uncovered for 22-26 minutes or until the internal temp reads 165F. Shred/pull the meat apart with 2 forks or use your mixer.
• Grill – Season your thighs/breasts with olive oil and your favorite BBQ seasoning. Grill for about 4-5 minutes per side (depending on the thickness). You’ll know it’s done when the thermometer reads 165F. Pop the warm chicken in a mixer and shred it with the paddle attachment.
• Smoker – Coat with olive oil and your favorite BBQ dry rub. Preheat the smoker to 225F. Place the boneless chicken directly on the grates and smoke for about 1 hour or until the internal temp reads 165F. Shred with the mixer or 2 forks.

For an awesome all-purpose chicken seasoning, I prefer THIS ONE or THIS ONE. Honestly, all of the seasonings by 2 Gringos Chupacabra are EXCEPTIONAL! This is a great sampler pack to try many of them out!

The Perfect Fall and Football Sandwich

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