featured Mains recipe Sandwiches

Memorial Day BBQ: Guava-Ale BBQ Pulled Chicken Sandwich #SundaySupper

Memorial Day is the unofficial start to summer, and there’s no better way to kick off summer than a cookout with family & friends.  However, some of us don’t have the best BBQ grill skills, so we have to be creative with our BBQ menus.

The quickest and easiest way I know to BBQ without real BBQ skills is to make homemade sauces and creatively work them into over-the-top sandwiches. And the really cool thing is that these sauce recipes and sandwiches don’t have to be reserved for special occasions and holidays.  This particular BBQ sauce and sandwich are so easy that we have them on weeknights.

This Guava-Ale BBQ Pulled Chicken Sandwich has a tropically sweet & sour bbq sauce mixed with shredded chicken, topped with thick Applewood smoked bacon, and fried okra.  Yes, FRIED OKRA…on a sandwich! This sandwich screams Southern comfort food.

4 boneless, skinless chicken breast

2 TBSP olive oil
1/2 c. onion-chopped
1 clove garlic-minced
12 fluid ounces ale or shandy-preferably one with a lemony flavor
14 oz guava paste
1 small can tomato paste
1 tsp black pepper
1 tsp salt
1/3 cup apple cider vinegar
1 TBSP mustard powder
pinch of red pepper flakes
1 tsp ground cinnamon

Fried Okra
2 cups sliced okra
1 cup buttermilk
½ cup yellow cornmeal
1 cup plain flour
2 teaspoons cajun seasoning

8 slices Applewood smoked bacon
1 tsp cinnamon
3 cups vegetable oil for frying
4 hearty sandwich rolls, sliced

Saute onion and garlic in 1 TBSP oil over medium heat until translucent. Add ale and guava paste. Simmer for 10 minutes or until guava paste has dissolved.  Add tomato paste and remaining sauce ingredients.  Simmer until everything is dissolved and combined.

While sauce is cooking, poach chicken in water or chicken broth.  Boil chicken for approximately 10-15 minutes or until opaque and cooked through.  Remove from liquid, cover, and cool until it can be shredded.  When cool enough to touch, shred chicken and place in a large bowl. Add BBQ sauce in small amounts until chicken is fully coated.  (It may not take all of the BBQ sauce.)

Heat oven to 375 degrees.  Place bacon on a cookie sheet/jelly roll pan and sprinkle with cinnamon. Bake bacon for 10-15 minutes or until crisp. Drain on a paper towel.

Heat vegetable oil in a fryer or deep skillet. In a medium size bowl, combine flour, cornmeal, and cajun seasoning. Dip okra in buttermilk and then, dredge in breading mixture. Shake off excess. Fry okra until golden brown.

Slice rolls. Spoon 1/3-1/2 c. chicken BBQ mixture onto the bottom slice. Top chicken with 1/8-1/4 c. fried okra. Cut 2 slices of cinnamon bacon in half to make 4 pieces. Place bacon on top of okra. Add top portion of roll and serve.

For more Memorial Day BBQ Recipes, check out our friends at Sunday Supper.

Sunday Supper Easy BBQ Recipes

Best Burgers and Sandwiches

Grill Master Mains

Mop Worthy Sauces

Searing Starters and Sides

Sizzling Sweets

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