Recipe by Joey Altman

Yields 8 sandwiches

This a great quick and easy way to enjoy the deep and smoky flavors of a great BBQ sandwich that would normally take hours of slow smoking and roasting. The tangy, smoky, sweet and spicy flavors make this a perfect reason to open a bottle of A by Acacia Pinot Noir. The pinot’s ripe fruit, acidity and subtle earthiness compliment all those complimentary flavors of the sandwich.

  • 1 Rotisserie Chicken, skin removed, meat pulled from carcass and lightly shredded and placed in a bowl.
  • ½-3/4   cup Barbecue Sauce
  • 2 medium red onions, peeled, halved and thinly sliced
  • ¼ olive oil
  • ¼ cup balsamic vinegar
  • 2 ripe tomatoes, sliced
  • 2 avocados, halved, pitted and scooped out and cut into ¼” slices

Directions

  1. Saute the onions with the olive oil in large skillet on medium high heat until very soft and lightly caramelized, stirring frequently.  Add the vinegar and continue cooking until the vinegar is reduced to a glaze. Place the onions in a bowl and set aside.
  2. Heat a large griddle pan or saute pan to medium high heat.
  3. Brush the inside of each bun half with some butter and toast on the griddle until golden brown.
  4. Combine the pulled chicken enough of the barbecue sauce to well coat the meat then place a nice mound on each toasted bun bottom.
  5. Top with some of the caramelized onions, sliced tomato and avocado. Place the other half of the bun on top and

 

Pairs with: Acacia Pinot NoirAcacia Syrah