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Open Faced BBQ Chicken Sandwich
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Ingredients:
| 2 Tbsp Olive Oil |
| 1 Small White Onion, chopped |
| 3 Garlic Cloves, minced |
| 2-3 Cups Rotisserie Chicken, shredded (about 1/2 a rotisserie chicken) |
| 1/2 Tsp Paprika |
| 1 Tsp Worcestershire Sauce |
| 1 Cup BBQ Sauce, any brand of choice |
| 4 Slices Havarti or Swiss Cheese |
| 4 Slices Frozen Garlic Texas Toast |
Directions:
- Remove the chicken from the bone and shred. Chop the onion. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Heat the oil in a large skillet over medium heat. Add the onions and cook until soft and translucent. Add the garlic and cook for about 30 seconds.
- Add the paprika and Worcestershire sauce. Stir to combine.
- Add the shredded chicken and BBQ sauce and stir to combine. Continue to heat for 3-4 minutes or until the mixture has completely heated through.
- Once the oven is preheated, place the Texas toast on the baking sheet and bake for 8 minutes. Remove from the oven and divide the BBQ chicken mixture evenly between the toast. Top each with one slice of cheese.
- Return to the oven and bake for an additional 1-2 minutes or until the cheese is melted.
- Serve immediately. Garnish with fresh chopped parsley, optional. Enjoy!
| Course: | Barbecue, Dinner, Lunch, Sandwich |
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