INGREDIENTS:

• 3 cups thinly sliced green cabbage (about 6 ounces)
• 5 tablespoons cider vinegar, divided
• 1 tablespoon canola or vegetable oil
• ¼ teaspoon kosher salt
• 1/3 cup honey
• 2 tablespoons ketchup
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon freshly ground black pepper
• ½ to 1 teaspoon Tabasco or other hot sauce
• 3 cups shredded roasted chicken
• 2 scallions, thinly slices
• 4 bulky rolls, split and toasted
• 4 slices sharp cheddar cheese (about ¼ pound)

DIRECTIONS:

1. In a large bowl, toss cabbage with 1 tablespoon of the vinegar, oil, and salt.  Set aside.

2. In a small saucepan, heat remaining vinegar, honey, ketchup, mustard, Worcestershire sauce, pepper, and hot sauce until it comes to a simmer.  Fold in chicken and scallions, turn off heat, and let sit for 5 minutes.

3. To make sandwiches, layer chicken on bottoms of rolls, then top with cheese, cabbage, and tops of rolls.  Serve immediately.

SERVES 4