YIELD: 12 SERVINGS
1 ½ cups peach preserves
1 ½ cups barbecue sauce, prepared 3 lbs. breaded chicken breast strips, deep-fried, warm
12 sandwich buns, toasted
24 bacon strips, cooked crisp
12 dill pickle slabs, drained
12 green leaf lettuce leaves, fresh
12 red onion slices
24 tomato slices
1. Combine preserves and barbecue sauce in sauce pan; simmer over low heat for 5 minutes. Reserve.
2. To assemble single serving: Portion 4 oz. chicken strips in bowl, add ¼ cup peach barbecue sauce and toss to evenly coat chicken.
3. Place 1 bun on flat work surface; layer glazed chicken on bottom half of bun. Top with 2 strips bacon and 1 pickle slab. Close sandwich with top half of bun and serve with a side of 1 lettuce leaf and 1 onion slice and 2 tomato slices.
Photo and recipe: Smucker's Foodservice