Leftover barbecue chicken sandwich with mop sauce

Name: Leftover barbecue chicken sandwich with mop sauce
Ingredients: 1 cup apple cider vinegar; 2 tsp onion powder; 2 tsp celery salt; 1 tsp smoked paprika; 3 tbsp molasses; 2 tsp dijon mustard; 2 tbsp Worcestershire sauce; 8–10 oz leftover roasted chicken leg; canola oil; thick sliced onions; ½ cup barbecue sauce; slices of bread; butter; sharp cheddar cheese

ByronTalbott · ♥ 2.6K likes · 59.6K views · 7 min video

Read about whole leg (leg quarter) in the BrightCulinary Book

Leftover barbecue chicken sandwich with mop sauce, from the video

Timestamp

Ingredients

Method

Techniques

1 cup apple cider vinegar
2 tsp onion powder
2 tsp celery salt
1 tsp smoked paprika
3 tbsp molasses
2 tsp dijon mustard
2 tbsp Worcestershire sauce
8–10 oz leftover roasted chicken leg
½ cup barbecue sauce

▶ 0:19

Mop sauce: in a small sauce pot over low heat combine apple cider vinegar, onion powder, celery salt, smoked paprika, molasses, dijon mustard and Worcestershire sauce. Stir and reduce 15 minutes, until slightly sweet and slightly thickened.

Reducing the mop sauceReducing Read

▶ 0:50

Shred the leftover roasted chicken leg.

Shredding and griddling the chicken with onionsShredding

▶ 1:22

canola oil
thick sliced onions

Heat a flat top or saute pan; add the chicken with a splash of canola oil and thick-sliced onions and cook until the onions have good colour and the chicken is hot through.

▶ 1:55

Smother the chicken in barbecue sauce and toss.

Barbecue sauce, toast and cheddarToasting

▶ 2:15

slices of bread
butter

Toast slices of bread with butter until crispy and golden brown.

▶ 2:24

sharp cheddar cheese

Melt sharp cheddar over the chicken, then assemble the sandwich.

▶ 3:00

Wrap in parchment or butcher's paper, or cut diagonally down the center. Serve with the hot mop sauce in a side container.

Wrapping and serving with mop sauce