Inspired by Carolina-style barbecue, this sandwich gets plenty of zing from a spicy, vinegary sauce and quick-pickled red onions. Any leftover onions can be refrigerated for up to 2 weeks.
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This is a really good sandwich. All the ingredients really work well together. The chicken does come out on the spicier side so my kids did not love it as much. Pretzel rolls were a good choice for this having tried those and regular hamburger buns.
Generally, this is quite good, although I found the onions to be excessively salty. Also, a heads' up on the smoked cheese. Not all brands are alike. The smoked Gouda I bought was not smokey enough and a bit sour. That wasn't the fault of the recipe. I should have sampled the cheese before buying it. The pulled chicken is very good. Be careful not too overcook it, which I almost did. The apple slices are a nice touch.I served this on homemade hamburger rolls.
Awesome! We live in NC & this is a great alternative to pork bbq. I made the pulled chicken recipe using boneless thighs I had on hand-about 1 1/12 lbs. Ended up with nearly 3C pulled chicken. You would need at least 3C, maybe 4C for 4 sandwiches. Everything about the recipe worked - a little sweet, a little spicy; onions & apples were a great counterpoint. We used somewhat thin sliced of cheese - would definitely make them thicker next time - the smoky flavor of the cheese adds another dimension. Served on grocery bakery Kaiser rolls - really elevated them to the next level. Would be even more awesome on real bakery rolls. This will go into the regular rotation.
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