Pulled BBQ Chicken Sandwiches
with sweet potato fries

Name: Pulled BBQ Chicken Sandwiches
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Sweet potatoes, sliced into fries; 2 Tbsp Olive oil; for serving Ketchup; 1 Apples, sliced thinly ((my fave are honey crisp or pink ladies)); 2 tsp Maple syrup; 1 1/2 Tbsp Balsamic vinegar; 3 Tbsp Olive oil; 4 oz Baby spinach; 1/4 cup Walnuts, crushed; 2 cups Leftover BBQ chicken; 1/2 cup Leftover BBQ sauce; 4 Hamburger buns ((try something different like English muffins if you want)); 4 slices Cheese ((like Monterey, American, Fontina))

Active: 20 min Total: 35 min

Original

These BBQ sandwiches are a breeze since the filling is already made from yesterday's dinner. Serve it up with a side of sweet potato fries and our favorite apple spinach salad, and you have yourself a simple, healthy dinner.

Dependency

Pulled BBQ Chicken Tacos

Proteins

Chicken, non-ground, Cheese

Cuisines

American - Southern

Ingredients

Metric

Servings:

Baked Sweet Potato Fries:

Sweet potatoes - 1 lb , sliced into fries
Olive oil - 2 Tbsp
Ketchup - for serving

Apple Spinach Salad:

Apples - 1 , sliced thinly ((my fave are honey crisp or pink ladies))
Maple syrup - 2 tsp
Balsamic vinegar - 1 1/2 Tbsp
Olive oil - 3 Tbsp
Baby spinach - 4 oz
Walnuts - 1/4 cup , crushed

BBQ Pulled Chicken Sandwiches:

Leftover BBQ chicken - 2 cups
Leftover BBQ sauce - 1/2 cup
Hamburger buns - 4 ((try something different like English muffins if you want))
Cheese - 4 slices ((like Monterey, American, Fontina))

Prep

Sweet potatoes - Slice into fries. (Can be done up to 3 days ahead)
Apples - Prep as directed.

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Make

Preheat oven to 500F (260C) degrees.
Place sweet potatoes in a sheet pan and then cover tightly with foil. Bake for 6 minutes on top rack.
Double the vinaigrette ingredients if you are making tomorrow night's dinner too. Whisk together maple syrup (use less if you want your dressing less sweet), vinegar, and olive oil. Season to taste with salt and pepper.
Return to sweet potato fries. Take them out and toss with olive oil and a generous sprinkle of salt. Roast for another 12 to 15 minutes uncovered, giving them a shake midway through.
While sweet potatoes are finishing, warm leftover chicken in a microwave (look for the reheat setting) or in a saucepan on medium.
Spoon shredded chicken onto buns. Top with more leftover BBQ sauce and serve with cheese. If you want to turn into melts, place into an oven at 350F (177C) degrees for 4 to 6 minutes or under a broiler on low for about 4 to 6 minutes. If you have leftover slaw from last night, they would go great with these sandwiches.
Toss vinaigrette (remember to use only half if you doubled the recipe) with apples, spinach, and walnuts and enjoy with sandwiches and sweet potato fries! You can dip the fries into BBQ sauce or ketchup (or mix them together).

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