Assemble-Your-Own Barbecue Stacks

Jennifer Davick

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.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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Ingredients

Preparation

  1. 1. Toss chicken in 1/3 cup red barbecue sauce.
  2. 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.
  3. *2 lb. shredded barbecued beef or pork without sauce may be substituted.
  4. Note: For testing purposes only, we used Stubb's Original Bar-B-Q Sauce.
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