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Rachael Ray's Quick BBQ Pulled-Chicken Sandwiches
This shortcut sandwich—another great use of coleslaw mix and rotisserie chicken—never gets old.
½ cup mayonnaise or vegan mayonnaise (I like Sir Kensington’s Fabanaise)
¼ cup Greek yogurt or sour cream
2 tbsp. apple cider vinegar
1 ½ tsp. sugar
1 ½ tsp. yellow mustard
1 tsp. celery seed
½ tsp. granulated garlic
Salt and pepper
4 cups coleslaw mix or shredded green or savoy cabbage
1 small red onion, grated or finely chopped
2 tbsp. vegetable or olive oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
About /14 cup chicken stock, plus more if needed
¼ cup tomato sauce or puree
1 tbsp. apple cider vinegar
3 tbsp. (packed) light brown sugar
1 to 2 tbsp. hot sauce (I like Frank’s RedHot)
1 tbsp. yellow mustard
2 tsp. Worcestershire sauce
1 rotisserie chicken
4 soft rolls
For the slaw, in a large bowl, whisk the mayo, yogurt, vinegar, sugar, mustard, celery seed, and granulated garlic; season with salt and pepper. Mix in the coleslaw mix and onion.
For the chicken, in a large skillet, heat the oil, two turns of the pan, over medium. Add the onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add about 1/4 cup stock, the tomato sauce, vinegar, brown sugar, hot sauce, mustard, and Worcestershire. Let the sauce simmer at a low bubble, stirring occasionally. While the sauce simmers, pull the meat from the chicken. Mix the chicken into the sauce. (Add more stock if the sauce is too thick.) Stir until heated through, about 2 minutes.
Serve the chicken on the rolls. Top with some pickles and the slaw.