Brandon grilled up a beer can chicken on the Egg for dinner Friday night. We had a lot of leftovers and he had fun creating this sandwich on Saturday for lunch. This isn’t really a “recipe” but I know that people are always looking for ways to use leftover roasted/grilled chicken and this sandwich was delicious!
Beer Can Chicken BBQ Chicken Sandwich
(Recipe source Bakin’ and Eggs)
2 slices of bread (we used sourdough – highly recommend!)
3/4 cup shredded leftover grilled or roasted chicken (about 1 1/2 thighs or 1 breast)
2 slices sharp cheddar cheese
BBQ sauce (your favorite – recently we’ve been enjoying Grendeddy Dave’s Hot BBQ Sauce)
Salt and pepper, to taste.
Preheat convection oven or regular oven to 400 degrees.
Spread a thin layer of mayonnaise over one slice of bread. Place shredded chicken on top and then drizzle desired amount of BBQ sauce over the chicken. Add salt and pepper to taste. Place cheese on the other slice of bread.
We use our convection oven for heating sandwiches. This sandwich cooked for four about 5-6 minutes. In a normal oven, you may want to start out at about 10 minutes and watch it. When cheese is melted and chicken is warm the sandwich is ready. We cook the sandwich open faced and then place the cheese slice on top of the chicken before serving.
Told you this wasn’t a recipe! More of a creation!
Yield: 1 sandwich