Sous Vide BBQ Chicken Sandwiches
Discover how to make delicious Sous Vide BBQ Chicken Sandwiches at home. This easy recipe will elevate your sandwich game to a whole new level!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sous Vide, Mixing
- Cuisine: American
Ingredients
Scale
- 2 (340-454 g) bone-in chicken breasts
- Salt and freshly ground black pepper
- 240 ml barbecue sauce
- 60 ml mayonnaise
- 60 ml sour cream
- 60 ml sliced scallions
- 15 ml Dijon mustard
- 15 ml apple cider vinegar
- 5 ml honey
- 1 (397 g or 414 ml) bag coleslaw mix
- 4 sandwich buns
Instructions
- Step 1 Adjust the temperature of the Anova Sous Vide Precision Cooker to 150ºF (65.6ºC) and let it heat up.
- Step 2 Generously sprinkle salt and pepper on the chicken breasts. Place them in a large zip-top bag along with half of the barbecue sauce. Use the water displacement method to remove the air and seal the bag. Submerge the bag in the water bath and set a timer for 1 hour.
- Finishing Steps
- Step 0 Once the timer finishes, take the bag out of the water bath. Remove the chicken, allowing it to rest for 10 minutes. Keep the liquid from cooking aside.
- Step 1 When the chicken is cool enough to touch, pull it into small, bite-sized pieces, discarding the bones and skin. In a big bowl, mix the shredded chicken with the remaining barbecue sauce and the saved cooking juices. Add salt and pepper to your liking.
- Step 2 In another large bowl, combine the mayonnaise, sour cream, scallions, mustard, vinegar, and honey by whisking them together. Add the coleslaw mix and stir until well-coated. Adjust seasoning with salt and pepper as needed.
- Step 3 Place portions of the chicken on the sandwich buns, add a layer of coleslaw on top, and serve.
Notes
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Find it online: https://sousviderecipe.com/sous-vide-bbq-chicken-sandwiches/