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.
Southern Living OCTOBER 2007
1. Toss chicken in 1/3 cup red barbecue sauce.
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.
*2 lb. shredded barbecued beef or pork without sauce may be substituted.
Note: For testing purposes only, we used Stubb's Original Bar-B-Q Sauce.
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