YIELDS:4 / TOTAL TIME: 15 mins
2 tbsp. apple cider vinegar
1 tbsp. Worcestershire sauce
1/2 c. ketchup
2 cloves garlic, grated
1 1/2 large red onions, 1 thinly sliced and 1/2 finely diced
Freshly ground black pepper
2 tbsp. brown sugar
1 tsp. Dijon mustard
1 rotisserie chicken, deboned and shredded
4 sandwich buns
2 tbsp. salted butter, at room temperature
bread and butter pickles
Preheat oven to 350º. In a large pot over medium heat, combine apple cider vinegar, Worcestershire sauce, ketchup, garlic, and diced onion. Cook, stirring occasionally until onion is softened, 2 minutes. Season with salt and pepper, then add brown sugar and Dijon mustard and bring to a boil. Simmer for 2 minutes, then fold in shredded chicken and stir until chicken is warmed through.
Meanwhile, place sandwich buns on a sheet pan. Lightly butter each bun and toast until golden brown.
Spoon chicken on a toasted sandwich bun, then add sliced onion and pickles.