Chicken Sandwiches with Balsamic BBQ Sauce
Taken from the June (I think) issue of Sunset Magazine. They are quite delightful. We doubled the recipe for a party a couple weeks ago, though if it were just us we might half it instead. Or not, because it is so damn good and such an easy freezer dinner; just heat rolls, make a veggie, and microwave the already sauced chicken filling. Yum!
Chicken Sandwiches with Balsamic BBQ Sauce
4 cups 1-2 inch chunks boned, skinned cooked chicken*
Balsamic BBQ Sauce (see recipe below)
6 rolls of your choice (we like sourdough or the square ones)
Sauce:
1 cup ketchup
3/4 cup balsamic vinegar
1/3 packed brown sugar
1/4 cup molasses
1 T Worcestershire sauce
1 (or more for us) clove minced garlic
1 t dry mustard
1 t ground ginger (I added more, and it was fresh)**
1/2 t salt
1/4 t pepper
Combine all sauce ingredients in a saucepan and simmer over medium heat, uncovered, stirring occasionally. Cook for about 12-15 minutes, or until mixture reduces to about 2 cups. Use warm or at room temperature.
In a large bowl, mix chicken and sauce. Slice rolls (you can tear out some of the excess bread for easier filling/eating) and divide chicken mixture evenly. You can wrap sandwiches and chill for up to 4 hours (they have never made it longer than 15 minutes at our house, however).
Enjoy!
*About equivalent to a 4lb roast chicken, though you can also use 4 baked chicken breasts (about 2lbs total).
**Just wanted to share our ginger trick, which is to keep a hunk of fresh ginger wrapped in plastic in the freezer. It grates easily (no need to peel), lasts for months, and is SO much better than the powdered kind.
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