BBQ Pulled Chicken Sandwich

BBQ Pulled Chicken Sandwich

Sweet, spicy, and creamy, this sandwich is a real winner. Made with Sola sweetener BBQ sauce and Sola Low-Carb Bread, this decadent lunch won’t throw you off your diet, and makes a perfect main course for your Father’s Day picnic!

*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 6 portions
Prep time: 10 minutes
Cooking time: 30 hours

IngredientsBBQ Sauce
  • ½ white onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ cup (120 ml) bourbon whiskey
  • 1 cup (240 ml) vinegar (red or white wine vinegar works well)
  • 1 cup (240 ml) water
  • 1 cup (240 ml) dry red wine
  • 3 tablespoons tomato paste
  • ¾ cup (145 g) Sola® sweetener
  • 1 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 1 tablespoon American-style mustard
  • 1/8 teaspoon freshly ground black pepper
  • Sea salt to taste

Sweet & Spicy Jalapeño Slaw
  • ¼ head red cabbage
  • ½ white onion
  • 1 scallion, chopped
  • 1 small carrot
  • 1 tablespoon American-style mustard
  • 1 squeeze fresh lemon juice
  • 1 jalapeño pepper, deseeded and minced
  • ½ cup fresh cilantro, chopped
  • 3 heaping tablespoons good-quality mayonnaise
  • 2 tablespoons Sola® sweetener
  • Few dashes Tabasco sauce to taste
  • Sea salt and freshly ground black pepper to taste

Avocado Mayo
  • Flesh of ½ ripe avocado
  • ¼ cup mayonnaise
  • Juice of ½ lemon
  • Few dashes Tabasco sauce
  • Sea salt to taste

  • 12 slices Sola Low-Carb Bread
  • 6 cups cooked, shredded chicken (1 rotisserie chicken will provide enough meat)
  • 12 slices cooked bacon
  • 12 slices cheese of your choice (we used pepper jack)

DirectionsMake the BBQ sauce:
  1. Place the onions and garlic in a large saucepan with the olive oil and cook over medium-low heat for approximately 5 minutes until light golden-brown.
  2. Add the bourbon and give it 30 seconds to warm through, then carefully set it on fire using the gas flame or a lighter. This step will burn off the alcohol but leave the delicious flavor of the bourbon. Stand as far back from the pan as possible –– the flames can get quite high and you don’t want to burn your eyebrows off!
  3. Add the vinegar, water, red wine, tomato paste, Sola® sweetener, and spices, and bring to a boil. Reduce the heat to a slow simmer and continue to cook, stirring regularly, for 25 minutes until the sauce has thickened and looks rich in color.
  4. Remove the saucepan from the heat and purée the sauce with an immersion blender until smooth. Use immediately or store in the fridge for up to 2 weeks.

Make the avocado mayo:
  • Place all ingredients into a food processor and blend until smooth, season to taste with Tabasco sauce and sea salt.

Make the slaw:
  1. Quarter the cabbage and discard the dense core. Use a sharp knife to finely shred the cabbage and place into a large mixing bowl.
  2. Peel and slice the onions and scallions to the same size pieces as the cabbage, and add to the bowl.
  3. Peel and grate the carrot and add to the bowl along with the mustard, lemon juice, jalapeño, cilantro, mayonnaise, and Sola sweetener, then season with sea salt and Tabasco sauce.
  4. Use a large spoon to mix the ingredients together, or preferably, don a pair of latex gloves and massage the sauce into the vegetables.
  5. Wait until close to serving time to mix, or the slaw can become soggy.

Make the BBQ pulled chicken:
  • Mix the shredded chicken with ½ of the BBQ sauce, wrap in foil, and place package on the grill or in the oven to warm.

Build the sandwiches:
  1. Toast the Sola Low-Carb Bread and spread the avocado mayo on each slice.
  2. Top the mayo with BBQ chicken, cheese, bacon slices, and slaw.
  3. Finish the sandwich by placing onto the grill for a few seconds to toast.
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