Jennifer Davick
Prep Time
15 Mins
Yield
Makes 6 to 8 servings

Inspired by a recipe from Teresa Todd of Dickson, Tennessee, we came up with this version. Expand toppings to include pickled okra or sliced jalapeño peppers.

How to Make It

Step 1

Toss chicken in 1/3 cup red barbecue sauce.

Step 2

Spoon barbecued chicken mixture evenly onto Cornbread Griddle Cakes. Drizzle each with red barbecue sauce to taste. Top each with 1 tomato slice. Spoon White Barbecue Sauce Slaw onto each tomato slice. Serve with White Barbecue Sauce and desired toppings.

Step 3

*2 lb. shredded barbecued beef or pork without sauce may be substituted.

Step 4

Note: For testing purposes only, we used Stubb's Original Bar-B-Q Sauce.

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