Subscribe to blog via RSS

Search Blog

Quick and Easy — BBQ Chicken Sandwiches

Categories: Cooking, Food


I am stuck in the never ending baseball hellseason here at my house. Almost every night we have somewhere to be right around dinner time. It has seriously stretched my abilities to make quick, easy, and nutritious meals for my family. Or more accurately meals fitting that description that my children will actually eat.


I hit on this incredibly easy, really too easy to even be called a recipe, recipe this week and it was a raging success. An enthusiastic 14 thumbs, albeit sticky thumbs, up. It is one that will be made over and over again at my house, especially when the summer hits.

You will need*:


2 cups cooked chicken breast, cut into strips
1/2 cup shredded carrot (approx 1 medium carrot)
1/2 cup bottled barbecue sauce
Loaf French bread, split and toasted
1/2 cup monterey jack cheese

Chicken is not in the photo because you all know what chicken looks like, right?

Step One: Cook your chicken if you are not using leftover chicken. I grilled chicken tenders, but you can also stir fry or bake the chicken.


Step Two:

Shred your carrots. The next time I make this recipe I am going to pulverize the carrots more in my food processor so that they can not be picked out by children who ordinarily love carrots.

Step Three:


Mix the barbeque sauce and carrots into a sauce pot and heat. If you are using leftover chicken that is not hot, toss the chicken into the pot to heat it.

Step Four:


Slice your bread in half. I used large, crusty grinder rolls rather than a loaf of French bread. It is just more manageable.

Step Five:


Put the chicken and barbeque/carrot mixture onto the bread. Sprinkle the shredded monterey jack cheese on top. Place in the oven on the broiler setting for a few minutes. You will want to watch it closely so that the cheese doesn’t burn. Not that I know anything about that. Ahem.

Step Six:


Slice the sandwich. Serve with a pickle because that totally counts as a green vegetable.


*This will feed two normal adults and two kids who like to eat, not the picky toddler variety.

Subscribe to blog via RSS
Share this on:

8 comments so far...

  • I make a variation of this as well, which might be helpful. I throw some frozen solid on the bone chicken in my crockpot, usually a couple of breasts and thighs. I then add some sherry, some mustard, some chili powder, some onion powder, salt, pepper, honey, Wochestichire, soy sauce,and cider vinegar. If it doesn’t look juicy enough, I add a little water. I then cook the whole thing on low for 8 to 10 hrs, pull the chicken off, shred it and proceed as you describe above. I don’t measure any of the spices, leave stuff I don’t have out, whatever and it always turns out fine. Alternately, I mix the chicken with the bbq sauce and make carolina bbq chx sandwiches by topping with coleslaw (from the store) and putting it on a crusty roll. The crockpot simulates the bbq chicken flavor pretty well.

    amanda  |  April 17th, 2009 at 8:27 pm

  • I do something similar, but I’m too lazy to cook the chicken ahead of time. I just toss it all in the crock pot for a few hours, shred it with a fork and call it a day. :) Yum!

    Karly  |  April 17th, 2009 at 9:07 pm

  • I’m adding this to my list of summertime staples!

    Brigitte  |  April 19th, 2009 at 11:32 am

  • You can also do this with a pork shoulder or a stack of chick breast and throw them in the crock pot - and say bye bye - till supper time -

    I really enjoy cooking and quick cooking puts smile on faces of my babies and hubby - with the meat, pop a can of black beans as a side and some floured tortillas and shredded cheese- it’s a meal!

    Now, I have dinner for Monday - THANK GOODNESS!

    Latrice  |  April 20th, 2009 at 6:15 am

  • This looks really good. I’ll try to convince my preschooler that she is no longer a picky eater toddler.

    Nataly  |  April 23rd, 2009 at 1:23 am

  • Looks like a total crowd pleaser - nice!

    Katie  |  April 26th, 2009 at 3:58 pm

  • looks yum and is like the kind of recipe i can use and flaunt in my family’s face as something new (i live in india and our staple is rice and curry or chapatis - soft wheat tortillas - and vegetables).

    here’s a basic, basic question, though. what’s the best way to cook boneless chicken breasts for such fillings and salads?

    (in india, almost nobody cooks just chicken - it’s always as part of a curry or barbeque.)

    i don’t have a grill but i do have a microwave oven with convection (does some pretty decent cakes). Stir frying usually uses too much oil and sometimes the chicken hardens.

    if you can help me out, i’d be sooooo grateful. can swap recipes if you want. :)

    A Lost Writer  |  May 4th, 2009 at 3:23 pm

  • ps - i don’t have a crock pot either. india’s big on pressure cookers, which doesn’t quite do basic chicken. :(

    hope you can help.

    A Lost Writer  |  May 4th, 2009 at 3:30 pm