BBQ Chicken Sandwiches and Kempton Update

Kempton had his second surgery last Wednesday.

I picked him up from the vet on Friday at noon.

Much like his 1st surgery, he was really whiny and obviously in pain.

This time seems to be worse than the first time though.

The whining has lasted a lot longer (or at least it seems that way), his incision looks scarier, has more bruising around it, and seems more swollen.

The surgeon said that we need to take things even slower this time around because he will take longer to heal.

The good news is that I have managed to keep his cone on this time, so hopefully his incision will heal a lot faster, with less scarring.

Hopefully he will start feeling better soon - I will keep you posted!

I mentioned in my last post that last week we were blessed with some warm, sunny, spring-like days.

One of the nights we had a fire on the deck and ate BBQ chicken and coleslaw.

It was wonderful and made me anxious for spring.

Today it is freezing cold, with 40 mile per hour winds and snow.

Mother nature is such a tease.

Anyway!

I had one leftover chicken breast, and a little bit of coleslaw, so I made this sandwich.

It is modeled after my Pulled Pork sandwiches, with the addition of pepperjack cheese.

Holy delicious, Batman.

Here's the food porn:

If you don't already have a grilled BBQ chicken breast, you could substitute rotisserie chicken or just regular chicken breast instead.

As usual - check out the printable recipe at the very bottom of the post for a photo-and-rant-free version.

Yeah, baby.

BBQ Chicken Sandwiches (makes 2 sandwiches)

• 1 boneless, skinless chicken breast, grilled
• 2 whole wheat hamburger buns
• 2/3 cup of creamy coleslaw
• 2 tablespoons BBQ Sauce
• 2 ounces pepperjack cheese, sliced
• 2 medium sized dill pickles, sliced thinly

Cut each bun in half, place cut side up on piece of aluminum foil on rack in oven. Turn the broiler on low and leave the oven door cracked. Check frequently (don't walk away). When buns start to get crispy, add pepper jack cheese to the bottom halves of the buns. Continue to broil with the door cracked until the cheese is starting to melt and the buns are getting slightly brown.

Slice the chicken breast thinly (warm it up if it's not warm already). Divide the chicken in half between the 2 buns.

Top each with 1 tablespoon BBQ sauce, 1 pickle and 1/3 cup of coleslaw.

Enjoy!!!

Printable Recipe