The Chew: Daphne Oz’s BBQ Sandwich Recipe & BBQ Sauce, Coleslaw Recipe

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The Chew: Daphne Oz’s Barbecue Sandwich

Continuing with the BBQ theme that Michael Symon set, Daphne Oz showed us her take on barbecue food with her Barbecue Sandwich Recipe

The Chew: BBQ Sandwich Recipe

The Chew: Daphne Oz's BBQ Sandwich Recipe & BBQ Sauce, Coleslaw Recipe

Daphne Oz showed us her BBQ sandwich recipe.

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  • 1 Rotisserie Chicken (meat pulled)
  • 4 Whole Wheat Buns (scooped out)

For the BBQ Sauce:

  • 1/2 Yellow Onion (diced)
  • 2 Garlic cloves (chopped)
  • 2 tablespoons Tomato Paste
  • 1 14.5-ounce can Fire Roasted Tomatoes (pureed)
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Unsweetened Apple Sauce
  • 1 tablespoon Honey
  • 1/4 cup Molasses
  • 2 tablespoons English Mustard
  • 1 teaspoon smoked Paprika
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Cayenne
  • Salt and freshly cracked Black Pepper
  • Extra Virgin Olive Oil

For The Cole Slaw

  • 1/4 cup Apple Cider Vinegar
  • 3 tablespoons Greek Yogurt
  • 1 tablespoon Honey
  • 1/2 teaspoon Dry Mustard
  • 2 Carrots (julienned)
  • 1/2 head Red Cabbage  (shredded)
  • 1/3 cup diced Pineapple
  • 1/4 cup Gerkin Pickles (chopped)
  • 1 Jalapeno (sliced into thin rounds)
  • Salt and freshly cracked Black Pepper

The Chew: BBQ Sandwich Recipe

  1. Toss chicken in enough bbq sauce just to coat lightly.
  2. Place on a toasted bun and top with a large mound of cole slaw.
  3. Top with the bun and enjoy.
  4. You can scoop the excess bread out of your bun to cut down on carbs and fit more pulled chicken on your sandwich!

For the BBQ Sauce:

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  1. Heat a large saute pan over medium with a few tablespoons of olive oil.
  2. Add onions and cook until translucent seasoning with salt, about 8 minutes. 
  3. Add the garlic and cook until fragrant.
  4. Add the tomato paste and season. Cook until paste darkens, about 2 minutes, stirring occasionally. 
  5. Add the remaining ingredients and stir to combine.
  6. Reduce heat to a simmer and cook until thickened, about 10 minutes. 
  7. Remove from heat and allow to cool.
  8. Store in an airtight container in the fridge for up to a week.

For The Cole Slaw

  1. In a large bowl, whisk together the vinegar, yogurt, honey, mustard and season with salt and pepper.
  2. Add the cabbage, carrots, pineapple, pickles and jalapenos and toss to coat.
  3. Adjust seasoning to taste.

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