Friday Foodie - Chicken Sandwiches with Balsamic Barbecue Sauce

So it's Friday and that means time for a foodie, a wintery barbecue foodie. (It has molasses in it and to me molasses means winter.  Don't ask me why.)  These pulled chicken sandwiches are sweet and tangy all at the same time, easy to prepare and the recipe makes enough for leftovers.  And there's nothing like walking into the kitchen the next day to make dinner and realizing, "Hey, I have leftover chicken sandwiches already made!"

I made some homemade baked sweet potato fries (sprinkled with a little olive oil, salt and pepper, and baked on a greased cookie sheet at 450 degrees for about 15 minutes, turning once) to go with.  Enjoy!

Chicken Sandwiches with Balsamic Barbecue Sauce

1 4-lb. roast or boiled chicken, shredded

Sourdough or other sturdy sandwich rolls

Balsamic Barbecue Sauce

1 cup ketchup

3/4 cup balsamic vinegar

1/3 cup firmly packed brown sugar

1/4 cup molasses

1 tablespoon worcestershire

1 minced garlic clove

1 teaspoon dry mustard

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon pepper

To make barbecue sauce, add all ingredients in a 2-qt. saucepan.  Simmer, uncovered, over medium-low heat, stirring occasionally, until mixture is reduced to about 2 cups, about 12-15 minutes. 

Mix together shredded chicken and sauce.  (You may not need all the sauce.  Add some, stir in, and add more according to taste.)  Serve on rolls. 

Have a great weekend!