Pulled BBQ Chicken Sandwiches with Blue Cheese Cole Slaw

I went the other day to Matt's in the Market with my friend Tom and I ordered a delicious BBQ Pulled Pork sandwich with blue cheese cole slaw - it was AWESOME. I had to make one. Do you ever have that inkling after eating something unbelievable from one of the top restaurants in Seattle? Like, I can do this and potentially the same. Well, I did and while it wasn't the same as Matt's (or Dan - their head Chef), it rivaled it! I first sought out to find a BBQ Pulled Pork recipe and a Blue Cheese Cole Slaw. I started by searching "healthy bbq pulled pork," which seemed like an oxymoron, but I came across a healthy alternative - BBQ Pulled Chicken! Then of course, my friend Ina Garten, came through with a lovely Blue Cheese Cole Slaw recipe. I paired them together and voila! Here is one delicious, quick recipe that you will love and your friends will really enjoy!

Have fun chopping, mincing, and dicing my friends!

Pulled BBQ Chicken Sandwiches with Blue Cheese Cole Slaw
from Rachael Ray and Ina Garten
Pulled Barbecue Chicken

• 4 skinless, boneless chicken breast halves (about 2 pounds)
• Salt and pepper
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1-1/3 cups barbecue sauce (I was lucky and had a jar of the Chilton Family secret BBQ Sauce, but you can use whatever you have that you love)
  
• 1/2 cup apple cider vinegar
• Hot pepper sauce
• 6 kaiser or French rolls, split
• 6 ounces shredded Monterey Jack cheese (about 1-1/2 cups)

Blue Cheese Cole Slaw:

• 1/2 small head green cabbage, sliced
  
• 1/2 small head red cabbage, sliced
  
• 4 large carrots, scrubbed or peeled, sliced thinly
  
• 2 cups (16 ounces) good mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon celery salt
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
• 1 cup chopped fresh parsley leaves

Brioche Buns - pick your favorite buns, but make sure they are sturdy - these sandwiches are hearty - but healthy!

Blue Cheese Cole Slaw (make this at least 2-3 hours before eating)

1. Mix the cabbage and carrots in a bowl

2. In a seperate bowl mix all of the wet ingredients together including the salt and pepper

3. Cover with plastic wrap and let sit in the fridge for several hours (could be done the night before, however I just did 3 hours)

BBQ Chicken (make this 30 minutes before eating)

1. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks. (be careful - this is hot and I burned myself)

2. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Pull off the burner and set to the side.

Assemble

1. Toast the Buns

2. Put a pile of BBQ Chicken along the sandwich

3. Add a handful of Monterey Jack Cheese

4. Top with Cole Slaw!