1. In saucepan, combine chicken, barbecue sauce, orange juice concentrate, water and mustard over medium-high heat. When mixture begins to bubble, reduce heat to simmer and cook for 5-8 minutes (until mixture is heated through).
2. Remove chicken from heat. Divide evenly among 4 rolls. Top each with 1/4 cup of coleslaw.
3. Cover sandwiches with top of roll and serve immediately.

Carolina Chicken BBQ Sandwiches

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Carolina Chicken BBQ Sandwiches
November 18, 2008, 10:47 pm

Carolina Chicken BBQ Sandwiches
By C | November 18, 2008, 6:52 pm | Boston, MA

I wanted to try this recipe because it reminded me of the Texas BBQ I was brought up eating. All-in-all I found the recipe to be a good guideline, but, I decided to try using the Perdue Honey Roasted Short Cuts kind, so, I left out the Dijion mustard in my version, and just added a sharp cheddar cheese instead of a cole slaw topping. I'm sure my version isn't as low in fat, and is likely somewhat less healthy without the vegetables of the cole slaw, but, it sure tasted good. I would recomend using less water, as my sauce took a bit longer than I would have liked to thicken up since I used the amount of water listed in the recipe (I should have used less since I left out the mustard but only realized this afterward). But if you're missing BBQ as they can only make it the South, this recipe I would say would be the one to go with. By the way, in my version I used Stubb's Smokey Mesquite BBQ Sauce and I can't say enough good things about it. Having grown up in Texas, for me it's like a little bit of home all bottled up (yum!)