Sammy's are a great, easy dinner for Bubba and the Crew, especially when they are running out to a gig or in the mood for a late night snack {almost always}. Yeah, I could throw together a cold cut tray, and they could throw me off the bus! I always have a few trick up my sleeve when it comes to pulling together satisfying, hearty sammy's for my hungry "Manly Men". In this recipe, I transform rotisserie chicken into a tangy, barbeque-sauced sammy filling. Add some deli coleslaw, and some carrot and celery sticks, and presto-change o they are happy and I can sleep without worrying.
INGREDIENTS:
- 2 LARGE ROTISSERIE CHICKENS
- 2 CUPS BARBECUE SAUCE
- 1 CUP WATER
- 1/2 CUP CIDER VINEGAR
- 12 KAISER ROLLS, SPLIT
- 16 OUNCES DELI COLESLAW
- CARROT AND CELERY STICKS
DIRECTIONS:
- REMOVE SKIN AND BONES FROM CHICKEN; COARSLEY SHRED MEAT.
- IN A 4-QUART SAUCEPAN, COMBINE CHICKEN, BARBECUE SAUCE, WATER AND VINEGAR. COOK OVER MEDIUM HEAT 5 MINUTES OR UNTIL HOT, STIRRING FREQUENTLY.
- SPOON CHICKEN MIXTURE ONTO BOTTOM HALF OF EACH ROLL, THEN TOP EACH WITH COLESLAW AND OTHER HALF OF ROLL.
- SERVE WITH CARROT AND CELERY STICKS.
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES
MAKES: 12 MAIN-DISH SAMMY'S
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