One of my favorite things in life is a good night's sleep.
I'm good at it too. You can wake me up, tell me something, and then I'll drift right back to sleep. The unfortunate thing is that I won't even remember we talked:)
Mr. McC would also claim that I have made falling asleep on the couch in the middle of a movie an art form. I have to agree.
It was such a fun weekend, but I woke up this morning feeling like a toddler that didn't get to bed on time - grumpy and a bit out of sorts. Six hours just was not enough. I'm pretty sure I'll be in bed by 8pm tonight (no joke).
With that kind of sleep schedule on my mind, an easy weeknight meal was essential. I didn't have the brain power for anything other than sandwiches.
For the slaw
1/3 cup apple cider vinegar
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
1 1/2 teaspoon honey
1/2 teaspoon celery seed
1/2 small head of cabbage, very thinly sliced
Chicken and assembly
2 tablespoons vegetable oil, divided
1/2 small onion, finely chopped onion
1 garlic clove, finely chopped
1 canned chipotle chile in adobo
1 bay leaf
3/4 cup barbecue sauce
1/4 cup apple cider vinegar
1 1/2 pound skinless, boneless chicken breasts
Kosher salt and freshly ground black pepper
4 ciabatta or sandwich rolls, split, lightly toasted
Begin with the slaw. Whisk vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl. Add cabbage and toss to coat. Cover and chill.
For the chicken and sauce, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add onion and garlic, and cook, stirring often, until onion is translucent, about 3 minutes. Whisk in chipotle chile, bay leaf, barbecue sauce, vinegar, and 1/2 cup water. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until liquid is slightly reduced, 15–20 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a medium skillet over medium-high heat. Season chicken with salt and pepper and cook until deeply browned, 5–7 minutes. Turn chicken, add 1/4 cup water to skillet, and bring to a simmer. Reduce heat to medium, cover skillet, and cook until cooked through, 8–10 minutes. Let cool, then shred with 2 forks. Add chicken to barbecue sauce and toss to coat.
To serve, fill rolls with chicken and slaw.
These sandwiches perfectly fit our needs for an impromptu dinner. I was even able to whip it all up in under 30 minutes, yahoo!
Nothing to say other than the sauce was lovely and the slaw added the perfect amount of acid to cut the sweet heat.
And now ... off to bed:)