Sweet and tangy barbecue sauce is blended with shredded chicken and topped with mozzarella cheese in this easy sandwich recipe.
| 1/2 |
|
cup red wine vinegar or cider vinegar |
| 1/4 |
|
cup firmly packed brown sugar |
| 1 |
|
(8-ounce) can tomato sauce |
| 1 |
|
(6-ounce) can tomato paste |
| 1 |
|
small onion, sliced 1/4-inch |
| 1/2 |
|
teaspoon liquid smoke |
| 1/4 |
|
teaspoon salt |
| 1/4 |
|
teaspoon pepper |
Combine all sauce ingrdients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until slightly thickened and heated through (8 to 10 minutes).
Stir in chicken. Continue cooking until chicken is heated through (5 to 10 minutes).
Meanwhile, heat broiler. Place bottom halves of buns on baking sheet. Divide barbecue mixture evenly among bottom bun halves. Top with green pepper rings; sprinkle with cheese. Broil 2 to 4 inches from heat until cheese is melted (2 to 3 minutes). Top with remaining bun halves.
