Barbecue Chicken Sandwich With Sautéed Corn, Edamame, and Pickles
Photo by Christopher Baker
Heat the oil in a medium skillet over medium heat. Add the corn, edamame, and 2 tablespoons water and cook, stirring occasionally, until warmed through, 5 to 7 minutes. Stir in the pickles and pickle juice.
Meanwhile, cook the barbecue sauce and chicken in a small pot over medium heat until warmed through, 2 to 3 minutes.
Stack the chicken, avocado, and onion (if desired) on the rolls. Serve with the corn mixture and barbecue sauce.