With building inspections and responding to alarms we didn't have time to go shopping. One of the guys was about to order sandwiches, and I stopped him and told him with all the leftovers in the refrigerator we can make an awesome BBQ Lunch. — Firefighter Scott Worontzoff
For the top layer: Combine vinegar, Mayonnaise, and sugar in a bowl. Add Shredded Cabbage, Diced Pineapple and cranberries. Let the slaw macerate for thirty minutes.
For the middle layer: In a bowl combine enough mesquite seasoning to coat the chicken (about 3/4c) and toss until the chicken is evenly coated, let sit for five minutes. Grill Chicken until cooked through, about seven minutes on each side. Place it in a bowl covered and set aside. In a 12 inch braising pan sauté onions in olive oil until translucent (about three minutes). Add the Garlic and cook for and additional minute. Add the remaining Mesquite seasoning, Cider vinegar, Bourbon, Ketchup, Molasses, Brown Sugar, Water, and Chocolate, bring to a simmer, turn down the heat to med low and let the sauce cook for about five minutes. Using two forks shred the chicken on a cutting board, a knife could also be used but don't chop the chicken too small. Place the chicken back in the bowl and toss with 8oz of BBQ sauce.
For the bottom layer: Combine all ingredients and mix well. Pour in a greased 8 inch x 12 inch pan and bake for 25 minutes. Let cool for a few minutes then with a bread knife slice the bread horizontally so it is about one inch high.
For the garnish: In a blender puree chipotle peppers with the vinegar. With the blender on med speed slowly pure in the oil. Mix with sour cream