Bbq Chicken And Cheddar Sandwiches Recipes

Steps:

• Preheat oven to 400.
• Fry bacon until crisp. Transfer to paper-lined plate and pour all but 1 tablespoon of bacon fat out of pan.
• Pat chicken dry and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes. Flip chicken and add BBQ sauce and water.
• Cover, reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes.
• Remove chicken from pan and cut into bite-sized pieces. Arrange onion rolls cut side up on a baking sheet.
• Divide chicken among bottom halves of rolls. Top with sauce, cheese, and bacon.
• Bake open-faced sandwiches until cheese melts and rolls are golden brown, about 4 minutes. Top each sandwich with toasted roll top.

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

Steps:

• HEAT grill to medium-high heat.
• GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally.
• CUT chicken into strips. Add barbecue sauce to onions; toss to coat.
• FILL bread slices with chicken, cheese and onions.
• Serving Suggestion: Serve with a fruit salad and assorted cut-up fresh vegetables.
• Substitute: Prepare using whole wheat hamburger buns.

Steps:

• Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with 1/4 teaspoon of the seasoned salt and the pepper.
• In medium bowl, toss onion and mushrooms with remaining 1/4 teaspoon seasoned salt and the oil until vegetables are coated. Place vegetables in grill basket (grill "wok").
• Place chicken and grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, occasionally turning and brushing chicken with 2 tablespoons of the mustard-mayonnaise sauce and shaking grill basket to mix vegetables, until chicken is no longer pink in center and vegetables are tender. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp.
• Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted. Spread one side of bread slices with remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast.

Steps:

• Cook onions in large covered skillet sprayed with cooking spray on medium-high heat 2 min.; stir, then push to one side of skillet. Add chicken; cook 4 min. Turn chicken; top with barbecue sauce. Cook, covered, on medium-low 6 min. or until chicken is done (165ºF). Stir onions.
• Sprinkle chicken with cheese; cook, covered, 1 min. or until cheese is melted.
• Fill rolls with chicken and onions.