CHICKEN
• 2 tbl. butter
• 1 large onion, peeled, sliced thin
• 2 tbl. brown sugar
• 1 can (12 oz.) beer (lager or pale ale works best)
• 1 cup chicken stock
• 1 lb. boneless skinless chicken breasts or thighs
• 2 tsp. salt
• 2 tsp. black pepper
SAUCE
• 1/2 cup mayonnaise
• 3 tbl. apple cider vinegar
• 1 tsp. Dijon mustard
• 2 tbl. lemon juice
• 2 tsp. granulated garlic
• 1 tbl. coarsely ground black pepper
• 1/2 tsp. cayenne pepper
SANDWICH
• 20-30 pickle chips
• 8 Turano Bambino Rolls, toasted

① In a medium pot over medium heat, melt butter. Add onions and brown sugar stir. Let cook 5-6 minutes until lightly browned, stirring occasionally.

② Add remaining ingredients, let come to a simmer, then cover and lower heat to low. Let cook 25-30 minutes. Remove chicken from liquid and let stand on a cutting board for 5 minutes. Using two forks or gloved hands, shred chicken. Return chicken to braising liquid until ready to serve.

③ Mix all ingredients together in a bowl. Refrigerate until ready to use.

④Top Bambino Rolls with chicken and onions, a generous portion of sauce and pickles, then serve.