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Barbecued Chicken on Garlic Toast


The southern charm of this super-indulgent sandwich -- our top pick for most convenient chicken dish -- is no farther than the local market; it includes rotisserie chicken and bottled barbecue sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2007


  • 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
  • 1 1/2 cups (14 ounces) bottled barbecue sauce
  • 3 tablespoons butter, room temperature
  • 1 garlic clove, crushed with a garlic press
  • Coarse salt and ground pepper
  • 8 slices white sandwich bread


  1. Heat broiler, with rack set 4 inches from heat. In a medium saucepan, cook chicken and barbecue sauce over medium until heated through, 6 to 8 minutes.

  2. Meanwhile, in a small bowl, combine butter and garlic; season with salt and pepper. Spread one side of each slice of bread with garlic butter. Place on a baking sheet, buttered side up. Broil until golden brown, 1 to 3 minutes, then turn over, and broil until light brown, about 1 minute longer. To serve, sandwich chicken mixture between slices of bread.

Cook's Notes

For the sauce, check the label, and pick a brand that has a short list of familiar ingredients and that's free of preservatives.

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