CHICKEN CUTLET SANDWICHES WITH SAVOY CABBAGE SLAW
The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.
Provided by Chris Morocco
Categories Sandwich Chicken Kid-Friendly Quick & Easy Lunch Cabbage Breadcrumbs Bon Appétit Small Plates
Number Of Ingredients 14
Steps:
- Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. Place onion in a medium bowl and add cabbage, vinegar, and 2 tablespoons oil. Toss to combine and season slaw with salt and pepper.
- Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4" thick. Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl.
- Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
- Spread mayo over one side of bread slices and build sandwiches with cutlets and slaw.
- Do Ahead
- Slaw can be made 1 day ahead. Cover and chill.
BEER-CAN CABBAGE SANDWICHES
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. Slathering the cabbage with barbecue sauce during cooking gives it a smoky, sweet flavor. Top with rich cheddar cheese, fresh slaw, and spicy pickled jalapeños and you'll never miss the meat in this hearty vegetarian sandwich.
Provided by Katherine Sacks
Categories Grill/Barbecue Cabbage Vegan Flaming Hot Summer Vegetarian Dinner Sandwich Backyard BBQ Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 sandwiches
Number Of Ingredients 15
Steps:
- Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"-deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
- Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45-50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
- Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
- Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Coarsely chop white onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
- Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
- Do Ahead
- Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.
BARBEQUE: CHICKEN AND CABBAGE SANDWICHES
I love barbeque chicken and, if you have never tasted barbeque cabbage, the combination is a phenomenon. I tried a few renditions of this recipe until I decided that simple is better. I used my Instant Pot because I use only one pot, simple clean-up. You could use store-bought cooked chicken as a substitute and do the rest on your stovetop.
Provided by Marvin Beachler @mbeachler
Categories Sandwiches
Number Of Ingredients 8
Steps:
- In the Instant Pot place the rack into the bottom, add broth. Salt and pepper the chicken and place onto the rack.
- Close and seal the Instant Pot and press "manual". Set time for 5 minutes. Allow a five minute natural release then quick release.
- Remove the chicken to a cutting board, shred the chicken.
- Press "sauté" and allow the pot to read "hot" and then add the cabbage, salt and pepper to the broth left over from the chicken. Sauté until softened. Drain as much liquid from the cabbage as you can and discard.
- Stir the shredded chicken into the cabbage. Serve on toasted buns.
GRILLED BBQ CABBAGE SANDWICHES
Ditch the ribs and brats and try these Grilled BBQ Cabbage Sandwiches. BBQ sauce and spicy garlic pickles give these cabbage sandwiches plenty of kick.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Cut cabbage lengthwise in half, then cut each half into 4 wedges.
- Grill cabbage and onions 8 to 10 min. on each side or until crisp-tender. Cool 10 min.
- Cut cabbage into thin slices, then coarsely chop onions; place in medium saucepan. Add barbecue sauce; mix well. Bring to boil; simmer on low heat 15 min., stirring frequently.
- Fill buns with cabbage mixture, cheese and pickles just before serving.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 760 mg, Carbohydrate 50 g, Fiber 6 g, Sugar 23 g, Protein 6 g
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- Heat the oil in a medium-sized pot over medium heat. Add the garlic and cook for 1 minute. Add the chipotle peppers and cook for 1 more minute.
- Add the orange juice, Worchestershire sauce, dijon mustard, and if using, the sugar to the pot and stir. (See notes) Put the chicken breasts into the pot and turn the heat to high. When it starts to boil, reduce the heat to a simmer and cover the pot. Simmer for 1 hour, or until the chicken is very tender.
- Remove the chicken from the pot (save the liquid in the pot!) and shred it using 2 forks. Return the pot to high heat and boil, uncovered, until the liquid is as thick as BBQ sauce – it will thicken when it cools.
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SLOW COOKER PULLED CHICKEN SANDWICHES
From ambitiouskitchen.com
5/5 (70)Calories 392 per servingTotal Time 3 hrs 10 mins
- Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
- Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
- Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
- Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
BBQ CHICKEN TACOS WITH RED CABBAGE SLAW
From eatingwell.com
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- Combine yogurt, sugar, lemon juice, vinegar, salt, pepper and hot sauce in a large bowl. Add cabbage and toss until fully coated.
- Combine chicken and barbecue sauce in a medium microwavable bowl; toss until chicken is coated. Microwave on High until heated through, about 1 minute.
- Heat tortillas according to package directions. Fill each tortilla with 1/4 cup of the chicken and top with 3 tablespoons of the slaw. Garnish with cilantro and serve.
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