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.

Ratings & Reviews

Schmalz's Review

carlenetaylor
March 30, 2015
This was very good. The coleslaw was awesome. I grilled the chicken and used Montgomery Inn B-B-Q sauce and it turn out great!  Will make this again.

carlenetaylor's Review

Schmalz
May 04, 2014
easy good the kids will love it and they can do it by their self