Chicken or Mushroom BBQ Sammie Bar

Bourbon barbecue sauce is sure to be an appetizing accent on either chicken or mushroom sammies. Serve with a side of crispy tart cabbage apple slaw.


For the BBQ sauce:

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 small onion, chopped
  • 2 large cloves garlic, finely chopped
  • Salt and pepper
  • 1-1 1/2 cups organic ketchup
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons dark brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 shots bourbon (optional)

For the pulled chicken BBQ:

  • 2 store-bought rotisserie chickens
  • Chicken stock or water (just a splash)
  • 6-8 brioche buns or lettuce leaves

For the BBQ mushroom sammies:

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 pound portabello mushroom caps, wiped clean and sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, finely chopped or grated
  • 1 small red bell pepper, sliced
  • 6-8 brioche buns or lettuce leaves

For the cabbage apple slaw:

  • 1/3 cup vegetable oil or olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon superfine sugar
  • About 1 1/2 teaspoons sea salt or kosher salt
  • Juice of 1 lemon
  • 1/2 red onion, grated
  • Salt and freshly ground pepper
  • 1/2 pound cabbage (red, green or a mix), shredded
  • 1 large green apple, peeled and coarsely grated


For the BBQ sauce: Pre-heat a medium size saucepot with EVOO over medium heat. Sauté the onion and garlic until soft and slightly caramelized; season with salt and ground pepper. Add the ketchup, mustard, brown sugar, maple syrup, vinegar, Worcestershire sauce and bourbon. Simmer over medium-low heat, stirring occasionally, about 20 minutes until slightly thickened.

For Pulled Chicken BBQ: Pull the meat from the chicken discarding the skin and bones. Place the meat into the large skillet with BBQ sauce; add a splash of chicken stock or water. Serve on buns or lettuce wraps with toppings of choice and some Cabbage Apple Slaw.

For BBQ Mushroom Sammies: Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the mushrooms to the pan and cook until golden brown, 7-8 minutes. Add the onion, garlic and bell pepper to the pan and season liberally with salt and pepper. Continue cooking until the veggies are tender, 5-6 minutes more. Add the BBQ sauce and serve on buns or lettuce wraps with toppings of your choice and some Cabbage Apple Slaw.

For the Cabbage Apple Slaw: Whisk together the oil, vinegar, sugar, salt, lemon juice and onions; season with salt and some pepper. Add the cabbage and apples, and toss to combine.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

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Rachael Ray