Pulled Rotisserie Chicken Sandwich Bites with Smoky Mustard Sauce

Total Time:
30 min
20 min
10 min

6 to 8 servings

  • 1/2 cup Dijon mustard
  • 1/4 cup sugar
  • 2 tablespoons packed brown sugar
  • 6 tablespoons apple cider vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon soy sauce
  • 1 tablespoon unsalted butter
  • 2 teaspoons liquid smoke
  • 1 (1-pound) rotisserie chicken
  • 24 party-size potato rolls, cut in half through their equators
  • 4 Roma tomatoes, thinly sliced
  • 4 celery stalks, thinly sliced at an angle
  • Combine the mustard, sugar, brown sugar, vinegar, chili powder, smoked paprika, white pepper, black pepper, cayenne, soy sauce, butter, liquid smoke, and 1/4 cup water in a large skillet. Bring to a simmer, whisking until smooth, over medium heat. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.

  • Meanwhile, discard the skin from the chicken, then shred all of the meat into bite-sized pieces. You should have about 3 1/4 cups meat. Discard the bones. Add the meat to the sauce and fold gently to combine. Remove from the heat.

  • Place a slice of tomato on each bottom roll, then top with the chicken mixture. Top with the celery and then the tops of the rolls. Serve immediately.

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