Step 1

In a large saucepan, heat vegetable oil over medium-high heat. Cook onions until they are tender and dark golden, about 10 minutes. Add garlic and cook one minute more.

Step 2

Stir in tomato soup, vinegar, Worcestershire sauce, brown sugar, mustard, hot sauce, salt and pepper. Bring to boil, reduce heat to maintain a simmer, and cover. Cook for 10 minutes. Toss in shredded rotisserie chicken.

Step 3

Toast buns and cover the bottom half of buns with the chicken mixture, pickles, and coleslaw. Top with remaining buns and serve.