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1
Chunk up the potatoes, cutting them into large bite-size pieces, and place them in a pot with water to cover.
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2
Bring to a boil, then simmer until tender, 10 to 12 minutes.
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3
Drain the potatoes and return them to the hot pot to dry them out.
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4
Add the hot peppers, bell peppers, and scallions to the pot, then dress everything with a splash of the hot pepper juice and the vinegar.
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5
Toss to combine, then drizzle with 1/4 cup of the EVOO to coat the salad evenly.
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6
Season with salt and pepper.
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7
While the potatoes work, bring the stock and beer to a simmer in a small or medium skillet.
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8
Slide in the chicken breasts and gently poach them for 10 minutes, turning once after 5 minutes.
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9
While the chicken poaches, heat a second medium skillet over medium-low heat.
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10
To the hot skillet, add the remaining 2 tablespoons of EVOO, the garlic, and the onions and gently saute until cooked through.
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11
Turn off the heat and set the pan aside.
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12
Combine the Worcestershire, hot sauce, grill seasoning, brown sugar, and tomato paste in a medium bowl.
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13
Add 2 ladles of the poaching liquid to the bowl and mix well.
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14
Transfer the chicken breasts to the bowl, then use two forks to shred the meat, and combine it with the seasonings.
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15
Stir the shredded chicken into the pan of sauteed onions and garlic and combine well.
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16
Reheat together for 5 to 10 minutes, adding some more of the poaching liquid to make your chicken as saucy as you like.
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17
Combine the sour and sweet pickles in a small bowl.
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18
Split the rolls and fill with scoops of shredded chicken.
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19
Top with pickle relish and serve with the potato salad.
