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Chicken or Mushroom BBQ Sammie Bar

Serves 4

A zesty barbecue sauce is sure to be an appetizing accent on either chicken or mushroom sammies. Serve with a side of crispy, tart cabbage apple slaw.


For the BBQ sauce:

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 small onion, chopped
  • 2 large cloves garlic, finely chopped
  • Salt and pepper
  • 1-1 1/2 cups organic ketchup
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons dark brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 shots bourbon (optional)

For the pulled chicken BBQ:

  • 2 store-bought rotisserie chickens
  • Chicken stock or water (just a splash)
  • 6-8 broche buns or lettuce leaves

For the BBQ mushroom sammies:

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 pound portabello mushroom caps, wiped clean and sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, finely chopped or grated
  • 1 small red bell pepper, sliced
  • 6-8 brioche buns or lettuce leaves

For the cabbage apple slaw:

  • 1/3 cup vegetable oil or olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon superfine sugar
  • About 1 1/2 teaspoons sea salt or kosher salt
  • Juice of 1 lemon
  • 1/2 red onion, grated
  • Salt and freshly ground pepper
  • 1/2 pound cabbage (red, green or a mix), shredded
  • 1 large green apple, peeled and coarsely grated


  1. For the BBQ sauce: Pre-heat a medium size saucepot with EVOO over medium heat. Sauté the onion and garlic until soft and slightly caramelized; season with salt and ground pepper. Add the ketchup, mustard, brown sugar, maple syrup, vinegar, Worcestershire sauce and bourbon. Simmer over medium-low heat, stirring occasionally, about 20 minutes until slightly thickened.
  2. For Pulled Chicken BBQ: Pull the meat from the chicken discarding the skin and bones. Place the meat into the large skillet with BBQ sauce; add a splash of chicken stock or water. Serve on buns or lettuce wraps with toppings of choice and some Cabbage Apple Slaw.
  3. For BBQ Mushroom Sammies: Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the mushrooms to the pan and cook until golden brown, 7-8 minutes. Add the onion, garlic and bell pepper to the pan and season liberally with salt and pepper. Continue cooking until the veggies are tender, 5-6 minutes more. Add the BBQ sauce and serve on buns or lettuce wraps with toppings of your choice and some Cabbage Apple Slaw.
  4. For the Cabbage Apple Slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions; season with salt and some pepper. Add the cabbage and apples, and toss to combine.

Cooking with alcohol enhances the flavors of certain dishes. Some of the alcohol burns off in the process of cooking. If you are concerned about using alcohol when you cook, you may use the appropriate substitute listed in the ingredients.