Barbecue Chicken Sandwiches with Dill Pickle Potato Salad
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Ingredients & Equipment
What we send
- 2hamburger buns
- 12 ouncesYukon Gold potatoes
- 1/8 ouncechives
- 1/4 cupsliced dill pickles
- 1 clovegarlic
- 1/2 cupshredded green cabbage
- 1/2 cupshredded red cabbage
- 2 tablespoonswhite wine vinegar
- 2boneless skinless chicken breasts
- 2 ouncessour cream
- 1 packetDijon mustard
- 1/4 teaspoonground cayenne pepper
- 1/3 cupbarbecue sauce
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 10" medium pan
Preheat oven to 450ºF. Slice buns open horizontally, if they arrived whole, then wrap in foil for Step 4. Rinse all produce. Cut potatoes into ½-inch pieces. Thinly slice chives. Roughly chop pickles. Mince garlic. In a small bowl, combine slaw mix, half of white wine vinegar (reserve remainder), and ⅛ teaspoon salt. Toss to coat, then set aside to pickle until ready to serve.
On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer, spacing apart as much as possible. Roast until tender, 12-14 minutes.
While potatoes roast, pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-7 minutes per side. Transfer chicken to a plate; set aside to rest for about 5 minutes. Reserve pan, off heat, for Step 5.
Make dressing and shred chicken
While chicken rests, transfer foil-wrapped buns to oven (with potatoes) to warm through, 4-5 minutes. Meanwhile, in a medium bowl, whisk together sour cream, Dijon, pickles, remaining white wine vinegar, half of chives, ¼ teaspoon salt, and black pepper. Shred rested chicken using 2 forks (you could roughly chop if you prefer, but we love the tender texture of shredded chicken).
Finish barbecue chicken
Place pan from chicken over medium heat with 2 teaspoons olive oil. When oil is shimmering, add cayenne pepper (skip or use half for less heat) and garlic; cook, stirring, until fragrant, 1 minute. Add barbecue sauce and ¼ cup water. Cook, scraping up browned bits from pan, until liquid is slightly reduced, 2-3 minutes more. Remove pan from heat, stir in shredded chicken, and toss to coat with sauce.
Assemble and plate sandwiches
Once roasted, add potatoes to bowl with dressing. Toss to coat, then divide dill pickle potato salad between serving plates. Add warm buns to plates with potato salad. Top bun bottoms with barbecue chicken, then a handful of pickled cabbage slaw; close with bun tops. Garnish everything with remaining chives. Enjoy!