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Ginger Beer Pulled Chicken Sliders
Ingredients
- 1 ½ cups (375ml) Bundaberg Ginger Beer
- ½ cup tomato sauce
- ⅓ cup brown sugar
- ¼ cup barbecue sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp mild American mustard
- 1 tsp onion powder
- 1 tsp smoked paprika
- 16 mini white dinner rolls
- 4 cups shredded cooked chicken
- 2 cups grated pizza cheese
Makes 18
Let's Cook!
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Step 1
Preheat oven to 180°C and line a baking tray with baking paper. Combine Bundaberg Ginger Beer, tomato sauce, sugar, barbecue sauce, Worcestershire sauce, mustard, onion powder and paprika in a medium saucepan and place over a high heat. Stir mixture until it comes to the boil. Reduce heat to low and simmer for 10 minutes or until thickened. Cool.
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Step 2
Line a large shallow baking tray (40cm x 28cm x 4cm) with baking paper. Without separating the rolls, cut them horizontally in half. Place bases onto prepared baking tray.
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Step 3
Combine sauce and chicken in a bowl. Spoon chicken onto roll bases and top with cheese. Cover filling with roll tops. Transfer rolls to prepared tray and bake for 20 minutes or until the rolls are heated through and cheese has melted. Serve.