The Pantry
American

BBQ chicken sandwich

A quick, diner-style BBQ chicken sandwich with saucy shredded chicken, crisp cabbage slaw, and toasted bread. The chicken is warmed in a skillet with barbecue sauce until glossy and thick enough to cling to the bread, while the slaw adds crunch and acidity so the sandwich does not eat heavy. Makes 2 hearty sandwiches.

Prep 15 minCook 12 minRest 5 minAdjust servings ↓
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BBQ chicken sandwich
~730 calper person · ~1460 total
~$5.82meal total · ~$2.91 per person

Estimated calories and US ingredient costs.

For 4 or more sandwiches, use a wide skillet or griddle so the chicken can warm in a shallow layer instead of steaming. Keep the bread-to-filling ratio similar: about 6 oz cooked chicken and 1/4 cup barbecue sauce per 2 sandwiches, and toast bread in batches so it stays crisp.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Make the slaw

~5 min cook

Make the slaw.

In a medium bowl, combine the 4 oz shredded green cabbage, 1 oz grated carrot, 2 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1/4 tsp kosher salt, and 1/8 tsp black pepper.

Toss until the vegetables are evenly coated, then let the slaw stand for 5 minutes so the cabbage softens slightly while staying crunchy.

Ingredients
  • 2 tbspMayonnaise
  • 1 tbspApple cider vinegar
  • 4 ozGreen cabbage
  • 1 ozCarrot
  • 1/4 tspKosher salt
  • 1/8 tspBlack pepper
Step 2

Check chicken

After ~5 min

Check BBQ chicken sandwich and continue when ready.

Step 3

Toast the bread

~4 min

Toast the bread.

Set a large skillet or griddle over medium heat and add 1 tbsp unsalted butter.

When the butter foams, add the 4 slices sandwich bread in a single layer and toast until the first side is golden, about 2 minutes.

Flip and toast the second side for 1 to 2 minutes more

Ingredients
  • 1 tbspUnsalted butter
  • 4 slicesSandwich bread
Step 4

Warm the barbecue chicken

~4 min

Warm the barbecue chicken.

Add the 12 oz shredded cooked chicken to the same skillet over medium heat and pour in 1/2 cup barbecue sauce.

Stir to coat every strand, then cook for 3 to 4 minutes, stirring often, until the chicken is hot throughout and the sauce looks glossy and thick enough to mound lightly on a spoon.

If the pan looks dry before the chicken is hot, add 1 tbsp water and stir it in.

Ingredients
  • 12 oz total for recipeCooked chicken breast
  • 1/2 cupBarbecue sauce
Step 5

Adjust the sauce consistency

~2 min

Adjust the sauce consistency.

Keep the chicken over medium-low heat for 1 to 2 minutes if needed to reduce excess moisture.

The goal is saucy but not watery filling, so it should cling to the meat instead of running off the bread.

If the sauce tightens too much, loosen it with 1 tsp water at a time.

Ingredients
  • 4 slices total for recipeSandwich bread
Step 6

Assemble the sandwiches

~5 min

Assemble the sandwiches.

Lay 2 toasted bread slices on the work surface.

Divide the barbecue chicken between them, spreading it to the edges.

Spoon the slaw over the chicken, then top with the 2 oz drained dill pickle slices.

Ingredients
  • 12 oz total for recipeCooked chicken breast
  • 4 slices total for recipeSandwich bread
  • 2 ozDill pickle slices
Step 7

Close and press

~5 min

Close and press.

Top each sandwich with the remaining 2 toasted bread slices.

Press down gently so the layers settle without squeezing out the filling.

If the bread is especially soft, build the sandwiches on the toasted side to keep the interior from getting soggy quickly.

Ingredients
  • 4 slices total for recipeSandwich bread
Step 8

Serve immediately

~5 min

Slice the sandwiches in half on the diagonal for easier eating

Add extra pickle slices on the side only if desired, not in the sandwich build.

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

BBQ chicken sandwich: then transfer to plates.

BBQ chicken sandwich: Serve immediately.

BBQ chicken sandwich: serve right away while the bread is crisp and the chicken is warm.

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Ingredients

For 2 people

  • 12 oz cooked chicken breast, shredded
  • 1/2 cup barbecue sauce
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 4 oz green cabbage, thinly shredded
  • 1 oz carrot, grated
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 tbsp unsalted butter
  • 4 slices sandwich bread
  • 2 oz dill pickle slices, drained

Method

  1. Make the slawIn a medium bowl, combine the 4 oz shredded green cabbage, 1 oz grated carrot, 2 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Toss until the vegetables are evenly coated, then let the slaw stand for 5 minutes so the cabbage softens slightly while staying crunchy.
  2. Toast the breadSet a large skillet or griddle over medium heat and add 1 tbsp unsalted butter. When the butter foams, add the 4 slices sandwich bread in a single layer and toast until the first side is golden, about 2 minutes. Flip and toast the second side for 1 to 2 minutes more, then transfer to plates.
  3. Warm the barbecue chickenAdd the 12 oz shredded cooked chicken to the same skillet over medium heat and pour in 1/2 cup barbecue sauce. Stir to coat every strand, then cook for 3 to 4 minutes, stirring often, until the chicken is hot throughout and the sauce looks glossy and thick enough to mound lightly on a spoon. If the pan looks dry before the chicken is hot, add 1 tbsp water and stir it in.
  4. Adjust the sauce consistencyKeep the chicken over medium-low heat for 1 to 2 minutes if needed to reduce excess moisture. The goal is saucy but not watery filling, so it should cling to the meat instead of running off the bread. If the sauce tightens too much, loosen it with 1 tsp water at a time.
  5. Assemble the sandwichesLay 2 toasted bread slices on the work surface. Divide the barbecue chicken between them, spreading it to the edges. Spoon the slaw over the chicken, then top with the 2 oz drained dill pickle slices.
  6. Close and pressTop each sandwich with the remaining 2 toasted bread slices. Press down gently so the layers settle without squeezing out the filling. If the bread is especially soft, build the sandwiches on the toasted side to keep the interior from getting soggy quickly.
  7. Serve immediatelySlice the sandwiches in half on the diagonal for easier eating and serve right away while the bread is crisp and the chicken is warm. Add extra pickle slices on the side only if desired, not in the sandwich build.

Before you cook

What to get ready

Cutting board, bread knife, skillet or sandwich press if the method calls for toasting, and spatula.

Use safely stored cooked chicken and mix the cabbage slaw before reheating it.

If something needs adjusting

Sauce soaks through the toast

Warm chicken until coated rather than soupy and drain excess slaw liquid before layering.

A larger sandwich is difficult to eat

Use thin, even layers and avoid overfilling. Cut only after fillings have settled briefly, and serve toasted versions promptly.

Store for later

Store perishable fillings refrigerated separately from bread when practical. Keep packed cold sandwiches chilled; reheat cooked leftovers to 165°F before assembling hot versions.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use spare cabbage and carrot in chicken taco slaw.

Next use for your ingredients: Chicken tacos →

Calculate this meal with your own prices →

How to Freeze Bread →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Use a thick, smoky barbecue sauce rather than a very thin one. If your chicken is leftover cooked chicken, warm it gently just until hot so it stays juicy. Toasting the bread is important because the sauce and slaw can soften untoasted slices quickly.

Make it work for you

If you want a sharper sandwich, replace half the mayonnaise in the slaw with plain Greek yogurt. If you are using rotisserie chicken, shred it first and skip any added salt until you taste the finished filling, because store-bought chicken and barbecue sauce can both be salty.

Use more of your green cabbage and apple cider vinegar in beef and cabbage skillet.

Can I make the chicken filling ahead of time?

Yes. Cooked barbecue chicken can be refrigerated in a covered container for 3 to 4 days. Reheat it in a skillet over low to medium heat with a splash of water until it reaches 165 F, then build the sandwiches fresh so the bread stays toasted and the slaw remains crisp.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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