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This is a good one. I promise. One I have been making in our house for quite some time. To be honest, it hasn’t even evolved all that much. One role of being a mama in this house is having a pretty good idea of what the consumers will eat.

I usually know before I set down dinner if it’s going to be a hit.

{Sometimes I don’t care, if I’m feeling particularly ornery. Ha.}

As I have mentioned before, I love ground chicken. It’s leaner and healthier than eating red meat all the time. In this particular recipe, we have found that the chicken actually tastes much better than ground beef.

And that even came from my meat-and-potatoes-only, beef-eating husband.

In addition to being leaner, it’s a big help with fridge clean out.

I know we aren’t the only family that has about 4 bottles of BBQ sauce in the fridge door, each with only 1-2 inches of sauce, right?

Wait…Right?

Ok, good.

This recipe is great for using up all those ends. If you are uber organized and don’t have the sauce obsession my house seems to have, one bottle of your favorite sauce will suffice. You will have to forgive the slightly less than traditional measuring methods for this recipe. I like to add brown sugar to the mix, however if the sauces are of the sweeter variety, I add less. If they are of the tangy or spicy variety? I add more. You picking up what I’m laying down?

No matter what the BBQ sauce situation is, I add spicy brown mustard, ground garlic and onion, a little heat with crushed red pepper, brown sugar, ketchup, chili powder, salt and pepper. Some of those measurements vary, again, based on the sweetness/spiciness level of the BBQ sauce I’m using.

You’ll start by browning and breaking up the ground chicken in a medium high heat pan. Once it is cooked through, add the above ingredients, stirring them in. As soon as they are added, turn the heat to low and cover, allowing the flavors to marry. If you need to, add a little water to thin it out.

These BBQ Chicken Joes are served open faced on grilled or toasted ciabatta bread that has been split and coated in garlic butter and shredded Parmesan cheese. Personally, I love them broiled so they remain soft on the bottom, but crispy and brown on the top. Put the chicken mixture on top of the open rolls and top with shredded cheddar cheese.

If you are my son, you’ll insist that you are going to put the top on your sandwich and eat it “properly”, even though every time you eat this, you revert back to fork and spoon.

Who says teenagers aren’t stubborn?

Enjoy and share how it went for you!

Author: Erin

I'm doing what I can to provide the best life I can for my family. I love cooking & baking, homestead arts, DIY, and gardening {as well as coming up with projects for Mr. Wanderstead Husband!!}...but I love to explore the world around us too! We will figure out how to do it, and eat well while trying.

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4 thoughts on “BBQ Chicken Joes

  1. Sounds yummy! think Michael would like that so maybe I can try it next week. I’ll let you know. I think the ciabatta bread is the selling point for me.
    PS – I really like your voice in these posts.

    Posted on June 12, 2017 at 9:17 pm
    1. The ciabatta is SO GOOD. You have access to some super yummy, fresh bakery bread around you too which makes such a difference. I love how flexible this recipe is too….tweak to your heart’s content! I’ll be curious to hear how he likes them 🙂

      Posted on June 20, 2017 at 2:57 am
  2. OK, sounds really good, especially with the ciabatta rolls. Tell Laura she needs to make it!

    Posted on June 12, 2017 at 9:29 pm
    1. YOU would love them. MMMMMMMM

      Posted on June 20, 2017 at 2:56 am