Ingredients

3 cups finely shredded mixed green and purple cabbage

2 tablespoons mayonnaise

2 tablespoons white-wine vinegar

1 tablespoon sugar

Salt and freshly ground black pepper, to taste

2 cups (about 10 oz.) shredded roasted deli chicken

1/2 cup bottled barbecue sauce

2 cups shredded Darigold cheddar cheese

4 Kaiser rolls, split horizontally

1 cup bread and butter pickles, drained

Directions

Combine cabbage, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Toss to mix and set aside. (Prepared slaw may be substituted.)

Combine the chicken and barbeque sauce in a small saucepan and cook over medium heat just until heated through (about 5 minutes). Set aside.

Preheat the broiler. Place rolls cut side up on baking sheet. Divide the cheddar cheese among rolls. Broil until cheddar is melted (about 2 minutes).

Divide the chicken mixture into four portions.

Layer chicken, slaw and pickles over the bottoms of the rolls.

Cover with the roll tops and serve immediately.