Ingredients
- 1 ½ cups shredded rotisserie chicken
- ¼ cup BBQ sauce
- 5oz Crisp Leaf Duo Lettuce
- ¼ cup shredded carrots
- ¼ cup quick-pickled cucumbers (see recipe below)
- 2 brioche buns, halved
Quick-pickled Cucumbers:
- ½ cup thinly sliced cucumber (Persian cucumbers recommended)
- ½ cup rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- Optional: pinch of red pepper flakes for spice
Preparation
Quick-pickled Cucumbers:
Step 1
In a small bowl, whisk together vinegar, sugar, and salt until dissolved. Stir in red pepper flakes, if using.
Step 2
Add sliced cucumbers and toss to coat.
Step 3
Let set in the fridge for at least 10-15 minutes while you prep the rest of the bowl.
Sandwich Assembly:
Step 1
In a skillet over medium heat, combine shredded rotisserie chicken and BBQ sauce. Stir until warmed through and evenly coated, about 4-5 minutes.
Step 2
Lightly toast brioche buns in a dry skillet or toaster oven, until golden and warm.
Step 3
On each bottom bun, layer a scoop of BBQ chicken, crisp lettuce, shredded carrots, and quick-pickled cucumbers and serve immediately. Optional: serve with extra pickles.