Grilled Cheese with Barbequed Chicken and Slaw



  • 3 cups finely shredded mixed green and purple cabbage
  • 2 tablespoons mayonnaise
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon sugar
  • Salt and freshly ground black pepper, to taste
  • 2 cups (about 10 oz.) shredded roasted deli chicken
  • ½ cup bottled barbecue sauce
  • 2 cups shredded Darigold cheddar cheese
  • 4 Kaiser rolls, split horizontally
  • 1 cup bread and butter pickles, drained


Combine cabbage, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Toss to mix and set aside. (Prepared slaw may be substituted.)


Combine the chicken and barbeque sauce in a small saucepan and cook over medium heat just until heated through (about 5 minutes). Set aside.


Preheat the broiler. Place rolls cut side up on baking sheet. Divide the cheddar cheese among rolls. Broil until cheddar is melted (about 2 minutes). Divide the chicken mixture into four portions. Layer chicken, slaw and pickles over the bottoms of the rolls. Cover with the roll tops and serve immediately.


Makes 4 servings.