Sloppy Moes

We love barbecue and we love chicken. What better dish than this, which combines both. It's from Anna Pump's latest cookbook, Summer on a Plate, and it is a good and easy dish.

To go with, we had a simple salad of romaine, cherry tomatoes, red onion and homemade blue cheese dressing.
It's a bit messy, so besides the cloth dinner napkin, there was plenty of paper napkins on the table as well. And the good thing is that it reheats easily!

It's a great recipe for a quick spring luncheon as it is for an easy summer dinner. Anna's comments say that this is a recipe that her children enjoyed and now her grandchildren are equally fond of it. Only now instead of hamburger she uses chicken.

We always called the hamburger sandwich "sloppy joes". We've renamed the chicken version, "sloppy moes".

Barbecued Sauced Chicken Sandwiches
From Summer on a Plate

2 cups finely chopped onion
3 cloves garlic minced
1/4 cup olive oil
1 1/2 cup ketchup
1 cup chili sauce
1 cup water
3 T. red wine vinegar
1 T. Worchestershire sauce
2 T. brown sugar
1 1/2 t. salt
2 pounds skinless, boneless chicken breast cut into 2 x 1 inch strips
Lettuce leaves
Large Kaiser rolls or English muffins, split and toasted
1/4 cup finely chopped fresh chives

Saute the onion and garlic in the olive oil for 5 minutes in a large heavy saucepan over medium high heat. Stir often so that it does not get brown. Stir in the ketchup, chili sauce, water, vinegar, Worchestershire sauce, sugar and salt and let simmer for 5 minutes. Add the chicken strips, stir to combine, coer and simmer for another 12 minutes. Taste and adjust the seasoning.
To serve, place a lettuce lave on the bottom of each roll, spoon chicken over the lettuce and top with chives.

(If you don't have chives in your garden, I'd use finely sliced scallions both white and green)