Smoky BBQ Sliders
Tangy BBQ pulled chicken topped with pickled red onions and carrots and a dill-tomato relish, all served on soft whole grain slider buns with fresh leaf lettuce. (Prep 1 day ahead)
Smoky BBQ Sliders
Ingredients
Serves
10
Smokey BBQ Sliders
20 buns
Whole Grain Slider Buns, sliced, 1 oz.
10 Tbsp.
BBQ Sauce, low sodium
½ cup (5 oz.)
Red Onions, julienne
½ cup (5 oz.)
Carrots, slivered or matchstick
2 Tbsp. (1 oz.)
Vinegar
1 Tbsp. (0.5 oz.)
Sugar
2 tsp.
Water
1/3 cup (2.5 oz.)
Tomato, diced
1/3 cup (2.5 oz.)
Dill Pickles, diced
20 leaves
Green Leaf Lettuce
Directions
- Finely dice Tomatoes and Dill Pickles then gently fold together in a bowl. Cover and let set under refrigeration overnight.
- In a bowl, make a brine with Vinegar, Sugar and Water. Add Julienne Onions and Slivered carrots and let set under refrigeration overnight for pickling.
- Thaw Pulled Chicken then toss in BBQ sauce until fully coated.
- Place sauced Pulled Chicken onto parchment lined sheet pan and cook at 350° for 5-7 minutes. Hold in warmer until ready to serve for a hot sandwich or can hold under refrigeration overnight if serving as a cold sandwich.
To Build Sliders:
- Drain the brine from the Pickled Onions and Carrots
- Open Slider Buns and lay 1 Lettuce Leaf on each bottom Bun.
- Using a #30 scoop (1 oz.) place sauced Pulled Chicken on top of the lettuce on each bun
- Using a #60 scoop (1 Tbsp.), place pickled Onions and Carrots on top of the Pulled Chicken on each bun
- Add 1 ½ tsp. of the Dill-Tomato Relish on each slider then top with Slider Bun and serve.
Cuisine
BBQ
Main Ingredient
Chicken
Segment
K-12 Schools