BBQ Chicken Sandwiches

The Game Plan

1. 01

   Shred the rotisserie chicken, discarding skin and bones. You should get about 3–4 cups of meat.

2. 02

   Toss shredded chicken with BBQ sauce in a saucepan over medium heat. Stir until warmed through, about 5 minutes.

3. 03

   While the chicken heats, make the slaw: toss cabbage and carrot with vinegar, mayo, sugar, and salt. It should be tangy and crunchy — this is what keeps the sandwich from being one-note.

4. 04

   Toast the brioche buns lightly — cut-side down in a dry skillet or under the broiler for 30 seconds.

5. 05

   Pile BBQ chicken on the bottom bun, top with a generous mound of slaw, and close it up.