Pulled chicken sandwich with apple BBQ sauce

For the Smoky Apple BBQ Sauce:

1 large red onion 1 garlic clove 2 tbsp olive oil 1 tbsp smoked paprika 1 tsp dried oregano ½ tsp ground cumin ½ tsp sumac Salt pepper 1 tbsp all-purpose flour 20 g tomato paste (about 1 tbsp) 50 ml dry red wine 450 ml apple juice

For the Sandwich:

300–350 g cooked chicken, shredded 2 tbsp mayonnaise 4 brioche buns 1 tomato 4 iceberg lettuce leaves 4 medium pickled cucumbers

Prepare the sauce: Sauté the onion and garlic in olive oil until softened.

Add the smoked paprika, oregano, cumin, sumac, salt, and pepper. Stir and cook for 1 minute.

Add the tomato paste and flour. Cook for another 2 minutes, stirring constantly.

Deglaze with red wine. Once it evaporates, pour in the apple juice. Simmer for 15 minutes.

Blend the sauce until smooth. Adjust seasoning with salt and pepper.

Warm the chicken: Shred the cooked chicken and heat it in a pan with the BBQ sauce until well coated and warmed through.

Prepare toppings: Slice the tomato and pickles into thin strips. Tear iceberg into large pieces.

Assemble: Lightly toast the brioche buns. Spread mayo on the base, add lettuce, saucy pulled chicken, tomato slices, and pickles. Close and serve warm!

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Pulled chicken sandwich with apple BBQ sauce

Servings

Preperation

Cooking

Waiting

For the Smoky Apple BBQ Sauce:

For the Sandwich:

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