Pulled Chicken Barbecue Sandwiches with Pickled Onions

Ingredients

• 0.5 cup original barbecue sauce kraft
• 0.3 tsp pepper black
• 0.3 cup heinz distilled vinegar white
• 4  singles kraft
• 1 large onion red sliced
• 4  sandwich rolls whole wheat split
• 2 cups meat from a rotisserie chicken shredded cooked
• 1 Tbsp sugar 
• 3 cups water 

Equipment

• bowl
• sauce pan

Directions

1. Bring water to boil in large saucepan.
2. Add onions; cook 5 min.
3. Drain.
4. Place onions in medium bowl.
5. Add sugar, vinegar and pepper; mix well. Cover. Refrigerate until ready to use, stirring freqently.
6. Meanwhile, combine chicken and barbecue sauce in saucepan; cook on medium heat 5 min. or until heated through, stirring frequently.
7. Spoon about 1/2 cup of the chicken mixture onto bottom half of each roll; top with 1 Singles and 1/4 cup of the onions. Cover with tops of rolls.