Ingredients
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2 lbs chicken breasts, and thighs skinless boneless (4 cups cooked and shredded)
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1 teaspoon dried basil
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salt and pepper
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1 cup sweet onion, finely chopped
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3/4 cup bell pepper, chopped
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4 garlic cloves, finely chopped
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19 ounces barbecue sauce, honey smoked (or your favorite)
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1/4 cup apple cider vinegar
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1 tablespoon hot chili sauce, sriracha
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1 tablespoon Worcestershire sauce
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1 tablespoon paprika (sweet or smoked)
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1/2 teaspoon oregano
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1 tablespoon dried parsley
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2 tablespoons fresh basil, chopped
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baby arugula or any fresh greens
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6 rolls
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6 ounces swiss cheese, shredded
Instructions
- Season the chicken with basil, salt and pepper to taste and place in a small heavy pot with just enough water just to cover (about 1 cup). Bring to boil then reduce to a simmer. Poaching chicken till almost cooked through about 10-15 minutes.
- Remove the chicken and set aside to cool. Shred the chicken when cool enough to handle and discarding any fat.
- Strain liquid and place liquid in a larger pot with the onion, pepper, garlic, barbecue sauce, vinegar and sriracha hot sauce, Worcestershire sauce and herbs and spices and bring to a boil.
- Reduce the heat and add the shredded chicken, fresh basil and simmer for 30-60 minutes.
- Spoon the mixture onto the rolls and top with the grated cheese and fresh greens.