Mike's BBQ Chicken Sandwiches

Name: Mike's BBQ Chicken Sandwiches
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: ● For The Sandwiches; 6 (10 oz) Chicken Breasts [1/4" thick]; 2 (12 oz) Loaves Fresh Baked Ciabatta Bread; 1 lb Bottle Sweet Baby Ray's BBQ Sauce [+ reserves for serving]; as needed Fresh Green Leaf Lettuce [chilled]; as needed Red Onions [thin sliced]; as needed White Onions [thin sliced]; as needed Firm Tomato Slices; ● For The Brine; 4 Cups Water; 4 Cups Ice; 1/4 Cup Salt; 1/4 Cup Sugar; 2 tbsp Granulated Garlic Powder; 2 tbsp Granulated Onion Powder; 1 tbsp Fresh Ground Black Pepper; ● For The Options [as needed - chilled]; Peperoncini Peppers; Banana Peppers; Jalapeño Peppers; Sport Peppers; Slices Thin Dill Pickle; Whole Mini Pickles; Whole Green Olives; Salt & Vinager Potato Chips; Sweet Baby Ray's BBQ Sauce

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This juicy, lip smackingly sweet, tangy BBQ chicken breast sandwich on freshly baked Ciabatta bread was created by one of my youngest eight year old students. Between the fresh baked bread, the chilled firm vegetables, and the contrast of the sweet sauce and tartness of the peppers and pickles - all made for one delicious sandwich! Her choice of salt and vinager potato chips were a great pairing as well!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

6 servings

● For The Sandwiches
6 (10 oz)Chicken Breasts [1/4" thick]
2 (12 oz)Loaves Fresh Baked Ciabatta Bread
1 lbBottle Sweet Baby Ray's BBQ Sauce [+ reserves for serving]
as neededFresh Green Leaf Lettuce [chilled]
as neededRed Onions [thin sliced]
as neededWhite Onions [thin sliced]
as neededFirm Tomato Slices
● For The Brine
4 CupsWater
4 CupsIce
1/4 CupSalt
1/4 CupSugar
2 tbspGranulated Garlic Powder
2 tbspGranulated Onion Powder
1 tbspFresh Ground Black Pepper
● For The Options [as needed - chilled]
Peperoncini Peppers
Banana Peppers
Jalapeño Peppers
Sport Peppers
SlicesThin Dill Pickle
Whole Mini Pickles
Whole Green Olives
Salt & Vinager Potato Chips
Sweet Baby Ray's BBQ Sauce

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Steps

30 mins

1

Create your brine by boiling all ingredients in the brine section [except for ice] until everything is dissolved. Allow water to cool and add both ice and chicken. Place in fridge in a bowl or large Ziplock Bag for 1 hour.
2

Trim any fat, butterfly and pound down your chicken breasts until they're equal thickness on all sides.
3

Remove chicken from brine and grill on high for three minutes on each side. Longer if your chicken pieces are on the thicker side. You'll want to create some char lines on them so try not to lift or peek.
4

While waiting - gather your sides/options and rinse and slice your vegetables. Refrigerate all. You'll want all sides/options fully chilled.
5

Place chicken in a disposable pan and add your entire bottle of Sweet Baby Ray's BBQ Sauce. Seal tightly with tinfoil.
6

Bake your bread as per manufactures directions in the top rack. Usually about 10 minutes at 400°.
7

At the same time as you bake your bread - place your sealed chicken on your lowest oven rack far to one side or the other for 15 minutes while bread is baking on the opposite side. This will add to the moisture and flavor of your chicken.
8

Stack your sandwiches any way you choose to. [lettuce first tho] with your warmed leftover Sweet Baby Ray's BBQ Sauce that's in your pan.
9

Serve with a salad like my, "Mike's Tangy Garden Fresh Summer Salad." Enjoy!

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MMOBRIEN @cook_2891564

on September 02, 2016 15:39

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!