August Recipe of the Month: Blueberry Chipotle BBQ Chicken Sandwich

Local blueberries are bountiful and in peak form right now. They add a tart sweetness to this mildly spicy BBQ sauce and give it a beautiful deep purple hue. The frozen blueberries will break down into the sauce while most of the fresh ones retain their form. The refreshingly zesty summer vegetable slaw gives the sandwich a cool crunch that lends balance to the assertive flavors of the grilled chicken. Serve this sandwich with a favorite potato salad or handmade roasted potato fries.

INGREDIENTS

Makes 4 sandwichesBBQ Sauce2 tablespoons olive oil3/4 cup sweet onion, small dice1-1/2 teaspoons garlic, finely diced1 tablespoon smoked paprika1 tablespoon chipotle powder1/2 teaspoon black pepper1-1/2 teaspoons kosher salt1-1/2 cups fresh blueberries1-1/2 cups frozen blueberries1/4 cup brown sugar2 tablespoons molasses2 tablespoons Worcestershire sauce1 cup ketchup3 tablespoons brewed espresso or rich coffee4 skinless chicken breastsSummer Vegetable Slaw1/2 cup mayonnaise1 tablespoon sherry vinegarZest and juice of 1 lime2 teaspoons honey1/2 teaspoon kosher salt1/3 head of cabbage, thinly sliced1/2 sweet onion, thinly sliced1 ear white corn, kernels cut off cob3/4 cup cilantro, coarsely choppedAssembly4 Macrina Ciabatta Burger Buns2 tablespoons olive oil1/4 cup (4 tablespoons) mayonnaiseDIRECTIONSBBQ SauceAdd the olive oil to a medium saucepan over medium heat. Add the onion and sauté for 2-3 minutes until translucent. Add the garlic, paprika, chipotle, black pepper and salt. Cook for 1 minute, then add both the fresh and frozen blueberries. Cook for 3-5 minutes to break down the berries. Use a potato masher or wooden spoon to help. You want some whole fruit and some to break down into sauce. Add the brown sugar, molasses, Worcestershire, ketchup and coffee. Simmer for 15-20 minutes until reduced. Let cool to room temperature.Marinate the chicken breasts in 1-1/2 cups of the BBQ sauce. Cover entirely and refrigerate overnight.Summer Vegetable SlawPrepare this slaw at least 30 minutes before assembling sandwiches. In a medium bowl, add the mayonnaise, sherry vinegar, lime zest and juice, honey and salt. Whisk until thoroughly combined. Add the cabbage, sweet onion, corn kernels and cilantro. With tongs, toss the ingredients together to fully coat the cabbage. Check for seasoning and add cracked black pepper to taste. Refrigerate until needed.Grilling & AssemblyPreheat grill to 400°F.Slice the Ciabatta Burger Buns in half and brush each side with olive oil. Set aside.Brush the grill with oil. Place chicken breasts on grill and cook for 6-8 minutes on each side (to mark the chicken with hatch lines from the grill, rotate a quarter turn halfway through the grilling of each side). When done, chicken should reach 165°F on an instant-read thermometer. Remove breasts and let rest for 3 minutes.Grill the buns cut side down, watching carefully to ensure they just caramelize and don’t burn.Lay the toasted buns on each plate. Spread a tablespoon of mayonnaise on each top bun. Add a generous amount of slaw to the bottom bun, approximately 1/2-3/4 cup. Cut the chicken breasts into 1/2" slices and arrange over the slaw. Top the chicken with 1 tablespoon or more of the BBQ sauce. Cover each with its top bun and enjoy!Printable PDF