Barbecue Chicken Sandwich with Roasted Corn

4-5 oz Rotisserie Chicken

1 1/2  T Butter

1/4 C Store bought Barbecue Sauce

Chipotle Tabasco

Jack Cheese or Queso Fresco

Sandwich Roll

Parsley

1 Ear Corn on the Cob

Pre-heat oven to 400 degrees

Soak ear of corn in water to soften the outer husk, 10-15 minutes, then carefully peel corn removing the silk and season the corn with 1 T butter, salt and pepper.  Bake corn in oven for a 10-12 minutes.

While the corn is baking you can prepare your sandwich

Melt 1/2 T of butter in a sauce pan under low-medium heat

Add 1/4 C Barbeque Sauce

Add 4-5 ounces of shredded rotisserie chicken (white and dark meat) to the sauce pan.

Add a few splashes of Tabasco.

Mix and allow to heat through.

Slice Sandwich roll in half and top with chicken, cheese and fresh parsley.

Serve with roasted corn on the cob