Pip's Plate

Here is an easy recipe that works really well with leftover chicken. I bought one of those all natural rotisserie chickens from the grocery store for this dish. Just make sure the chicken is shredded.

Barbeque Chicken Sandwiches w/Blue Cheese & Carmelzied Onions

makes 4 sandwiches

1 rotisserie chicken or 3 chicken breasts, cooked and shredded

1/4 cup brown ale (try Newcastle or Bell’s)

3/4 cup barbeque sauce ( I like Kowalski’s brand BBQ sauce – all natural w/out any wierd ingredients and it tastes really good)

roasted garlic bread, sliced (if your local bakery carries this kind of bread, great! otherwise any rustic style loaf of bread will work)

4 oz blue cheese (my favorite of the moment is Oregon’s Rogue River blue cheese – a raw milk cheese)

1 medium onion, sliced

1 T evoo

Heat 1 T evoo in skillet over medium heat. Add onion and saute 1-2 minutes, till fragrant. Reduce heat to med-low or low and cook onions till carmelized.

Meanwhile, combine the chicken, brown ale and BBQ sauce in a small saucepan; heat over medium heat till thick and the flavors have combined (about 5-8 minutes).

Slice blue cheese and place on slices of bread. Divide onions among the slices, then top with BBQ chicken. Place the other slice of bread on top. Enjoy!

Of course brown ale will go well with this quick meal. To round out the meal, serve with sauteed broccolini and tomato basil soup.