BBQ Chicken & Tangy Coleslaw Sandwiches

Serves 4

1 1/2 cup green cabbage, finely shredded
3 Tbsp reduced-fat sour cream
2 tsp apple cider vinegar
1/2 tsp sugar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 cup Chicken breast without skin, roasted, shredded (I used a store bought rotisserie chicken)
1/3 cup barbecue sauce
4 whole wheat rolls

1. Combine the cabbage, sour cream, vinegar, sugar, salt, and pepper in a medium bowl. Cover and refrigerate at least 10 minutes for the flavors to develop or until ready to use, up to 6 hours.

2. Meanwhile, combine the chicken and barbecue sauce in a medium nonstick saucepan and cook over medium heat, stirring occasionally, until heated through, about 4 minutes.

3. Slice the rolls horizontally almost all the way through; spread open. Place the warm chicken mixture then the coleslaw on the bottoms of the rolls. Serve while warm.

Results: Wow! We have been having some awesome luck with sandwich night at our house, and these were no exception. These have the added bonus of being extremely easy! I prepped everything early in the day, and all I had to do was heat up the chicken before dinner. Will definitely work these into the sandwich night rotation!