Alabama Chicken Sandwich
A quick, tangy Alabama chicken sandwich: shredded rotisserie chicken tossed in creamy Alabama white barbecue sauce, piled on buttery toasted buns, and topped with crisp dill pickles. No real cooking, just mix, toast, and assemble in about 10 minutes.
Equipment
- Medium bowl
- Skillet
Ingredients
- 8 cups rotisserie chicken cooked, shredded
- 1 cup Alabama white barbecue sauce store-bought or homemade
- 8 hamburger buns
- butter to taste, for toasting
- 32 slices dill pickle about 4 per sandwich
Instructions
- Dress the Chicken: In a medium bowl, combine the shredded chicken and white barbecue sauce, tossing until the chicken is fully coated.
- Toast the Buns: Toast the hamburger buns in a skillet until golden-brown, then spread butter on the cut sides.
- Assemble: Pile about 1 cup of the chicken mixture onto each bottom bun, top with about 4 dill pickle slices, and add the top buns.
- Serve: Serve right away, while the buns are warm and crisp.
Notes
Alabama white barbecue sauce is a mayo-and-vinegar-based regional sauce (often with horseradish or mustard); buy it or whisk together mayo, apple cider vinegar, a little horseradish or mustard, lemon juice, salt, and pepper. Toast the buns to a deep golden color so they hold up to the sauce. Don't skip the pickles, their brightness balances the rich sauce. Use sturdy buns. Best assembled fresh; store the dressed chicken separately up to 3 to 4 days. Not recommended for freezing (mayo-based sauce separates).