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06 Aug · Sat 2005

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.

@ 09:40 AM PDT [ Comments [0] ]

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