BBQ Chicken Sandwich

the Story

This slow-cooked BBQ chicken sandwich is a true labor of love, inspired by my husband’s passion for a perfectly sauced BBQ sandwich. The chicken is slow-cooked until it’s melt-in-your-mouth tender, infused with smoky, tangy BBQ flavors that soak into every bite. It’s paired with a roasted garlic broccoli slaw that adds a cool, crunchy contrast, balancing the richness of the BBQ with a pop of fresh, savory flavor. All of this goodness is piled high on a hearty cracked-wheat sourdough bread from Trader Joe’s, adding a nutty, slightly tangy base that holds up beautifully to the saucy filling. Every bite is a satisfying blend of smoky, savory, crunchy, and creamy—making this sandwich a go-to favorite that feels like home.

the Ingredients

The Chicken Sandwich:

• 4 Chicken Breasts

• 2 Cups of your Favorite BBQ Sauce

  • I used a Trader Joe's brand. However, Sweet Baby Ray's would be a great alternative.

• 1/4 Cup of Brown Sugar (Light or Dark)

  • If you truly love Brown Sugar, it won't hurt to add another 1/4 Cup.

• 1/2 Cup to 1 Cup Diced Onions

  • Enough to top each Chicken Breast

• 3 Tablespoons Minced Garlic

• 2 Tablespoons Apple Cider Vinegar

• 1 Tablespoon Olive Oil

• Trader Joe's BBQ Rub & Seasoning w/ Coffee & Garlic

  • This is the dry rub I used for seasoning the chicken. However, Onion Salt, Garlic Powder, and Smoked Paprika are a great substitute.

• 8 Slices of Cracked Wheat Sourdough Bread, or the Bread of your Choice

• Sliced Wisconsin Sharp Cheddar, about two slices per Sandwich

  • Any Cheese can be used as an alternative.

• Duke's Mayonnaise, for browning the bread

  • Butter can be used as an alternative.

Roasted Garlic & Broccoli Slaw:

• This is an Optional Topping.

  • Please reference our Separate Recipe on how to make it.

The BBQ Sauce (For Serving):

• 1 Cup Ketchup

• 2 Tablespoons of Honey or Hot Honey

• 1/4 Cup Brown Sugar

• 1/4 Cup Apple Cider Vinegar

• 1 Tablespoon Worcestershire Sauce (Or A1 Steak Sauce)

• Onion Salt, to taste

• Garlic Powder, to taste

• If you prefer heat, add Cayenne Pepper, to taste

the Instructions

Cooking the Chicken:

• Remove any excess fat from each chicken breast to your liking. I prefer to score each piece of chicken with an array of horizontal cuts. This will help the seasoning and sauce mix well with the chicken as it cooks.

• Season each Chicken Breast with the Trader Joe's dry rub, or seasoning of your choosing.

• Pour a little bit of sauce in a lined, Crockpot. Then place each chicken breast evenly in the Crockpot.

• In a medium mixing bowl, combine the BBQ Sauce, Brown Sugar, Minced Garlic, Apple Cider Vinegar, and Olive Oil. Mix well.

• Pour the Sauce Mixture over each chicken breast, thoroughly covering all surfaces of the chicken.

• Cook on Low for 8 Hours or High for 4 Hours.

• Drain and shred the chicken with a fork. Set aside the shredded chicken.

Cooking the Sauce:

• Combine all ingredients into a sauce pan and cook for 5 minutes on medium heat, consistently stirring so the sauce doesn't burn.

• Then, pour the sauce over the drained, shredded chicken. Set aside.

Prepping the Bread for Grilling:

• Apply the Mayonnaise to the sides of bread you plan to grill. Generally, apply the same amount of mayo as you would butter.

• Lay the pieces of Bread on a clean work surface, and pair the bread in sets of two, where each pair will form one sandwich.

• On the non-mayonnaise side of each bread pair, spread a layer of shredded chicken as thin and evenly as possible on one piece; and spread a layer of Roasted Garlic Broccoli Slaw (Separate Recipe can be found on our blog) on the other piece of bread. Follow this step for all sandwiches you plan to make.

• Top the shredded chicken with two slices of Wisconsin Sharp Cheddar.

• Form the Sandwiches, where the Mayonnaise Side is facing both the bottom and top, and the Chicken, Broccoli Slaw, and Cheese mixture is centered.

• Grill Each Side until the Bread is Toasted and Cheese is Melted.