Hot Honey-Mustard Chicken Sandwiches with Cucumber Slaw
Deciding what to do with leftovers from a whole roasted or rotisserie chicken can sometimes feel like a conundrum. Here is one solution that uses those precious leftovers to make pulled chicken sandwiches with a beautiful balance of spicy, sweet, salty, and tangy flavors. Paired with a cool, crunchy cucumber slaw tossed with a light vinaigrette, this meal may entice you to roast up a chicken just to get some leftovers.
Ingredients
- 2 tbsp Dijon mustard
- 1 tablespoon honey
- 1/4 tsp cayenne pepper
- 6 oz (about 1 1/2 cups) cooked chicken skin removed and shredded with a fork
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp thyme
- 1/2 English cucumber cut into 1/2 inch cubes
- 1 carrot peeled and coarsely grated
- 1/2 red onion chopped
- Salt and Pepper
- 2 burger buns
- mayonnaise, and pickle chips for serving
Instructions
- In a medium bowl whisk together Dijon mustard, honey, and cayenne pepper. Add chicken and toss to coat. Transfer to a medium saucepan. Cover saucepan and cook over low heat, stirring occasionally.
- Meanwhile, in a large bowl whisk together olive oil, vinegar, and thyme. Add in cucumber, carrot, and red onion and toss together. Season with salt and pepper to taste.
- Heat a skillet over medium heat. Spread mayonnaise on top and bottom of hamburger buns. Place on skillet Mayo side down and toast for 3-4 minutes until browned.
- Assemble sandwiches with bottom bun, chicken, pickle chips, and top bun. Serve with cucumber slaw on the side.