Inspired by Carolina-style barbecue, this sandwich gets plenty of zing from a spicy, vinegary sauce and quick-pickled red onions. Any leftover onions can be refrigerated for up to 2 weeks.

Ingredients

• 1 small red onion, cut into thin rings (about 1-1/2 cups)
• 2 teaspoons granulated sugar
• Kosher salt and freshly ground black pepper
• 1/2 cup red wine vinegar
• 1/4 cup honey
• 2 Tablespoons cider vinegar
• 2 teaspoons Tabasco sauce; more to taste
• 3 cups pulled chicken (preferably dark meat), plus 1/4 cup reserved chicken broth or lower-salt chicken broth
• 4 large sandwich rolls, such as pretzel rolls, split
• 4 thick slices (about 4 oz.) smoked Cheddar or smoked Gouda
• 1 small Granny Smith apple, cored and thinly sliced

Preparation

1. In a large bowl, toss the onion with the sugar, 1 teaspoon salt, and 1/2 teaspoon pepper, and let sit for 10 minutes.
2. Add the red wine vinegar and 1/2 cup cold water, press down with a plate to submerge the onion, and let sit for 30 minutes at room temperature.
3. In a 3-quart saucepan, heat the honey, cider vinegar, Tabasco, and 1/2 teaspoon pepper over medium heat until the honey melts, about 2 minutes.
4. Add the chicken and broth, reduce the heat to medium low, and cook, stirring occasionally, until the chicken heats through and absorbs most of the sauce, about 5 minutes.
5. Add more Tabasco to taste.
6. Position a rack 6 inches from the broiler and heat the broiler on high. Put the rolls on a baking sheet cut side up and broil until lightly toasted.
7. Remove the tops of the rolls from the baking sheet, top the bottoms with the cheese, and broil until the cheese melts, 1 to 2 minutes.
8. Top with chicken, onion, apple, and the roll tops.
9. Cut in half, and serve.