Carolina Blond Barbecue Sandwich
|Coleslaw||12 Ounce (1 Bag)|
|Light coleslaw dressing||1⁄3 Cup (5.33 tbs) (Such As Marzetti)|
|Celery seeds||1⁄4 Teaspoon|
|No salt added ketchup||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Instant minced onion||2 Tablespoon|
|Dark brown sugar||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Hot sauce||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Skinned shredded roasted chicken breast||3⁄4 Pound, roasted (Such As Tyson, 1 1/2 Cups)|
|Slices texas toast||8 Ounce, lightly toasted (Four 2 Ounce Slices)|
Combine first 3 ingredients in a bowl; toss well to coat.
Combine ketchup and next 8 ingredients in a medium saucepan; bring to a boil.
Reduce heat; simmer 5 minutes or until mixture begins to thicken.
Stir in chicken, and cook 4 minutes or until chicken is thoroughly heated.
Top each bread slice with 1/2 cup chicken mixture and 1/2 cup coleslaw mixture.