Barbecue Chicken Sandwiches
2 (2 1/2 lb.) rotisserie chickens
1 (12 oz.) bottle barbecue sauce (1 1/2 cups)
1/2 cup pineapple preserves
1 teaspoon chili powder
24 slices white sandwich bread
1 head green leaf lettuce
Remove skin from chicken. Cut meat from bones and coarsely chop it. In a
large saucepan over medium-high heat, combine barbecue sauce, pineapple
preserves and chili powder. Add chicken and cook, stirring, until just
simmering and heated through, about 5 minutes.
Warm bread in toaster until just lightly toasted. Remove chicken from heat.
Place 8 slices of bread on a work surface; top each with a lettuce leaf. Spoon
some chicken on top. Top with bread and remaining lettuce and chicken. Top
with final slice of bread. Secure sandwiches with toothpicks and slice in half.
Makes 8 Servings