BBQ BEEF SANDWICHES
After years of searching, I found a BBQ sandwich recipe that's a hit with all my family and friends. It's easy to freeze for future meals ... if there's any left over. -Rebecca Rohland, Medford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.
Nutrition Facts : Calories 354 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 24g protein.
BBQ CHICKEN SANDWICHES
This is a wonderful BBQ chicken sandwich with homemade sauce. A perfect party food. You can use leftovers to make pizza.
Provided by Sarina
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 4h15m
Yield 12
Number Of Ingredients 12
Steps:
- Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
- In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
- When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.
Nutrition Facts : Calories 662.1 calories, Carbohydrate 51.4 g, Cholesterol 136.8 mg, Fat 29 g, Fiber 2.7 g, Protein 47.9 g, SaturatedFat 7.2 g, Sodium 956.2 mg, Sugar 19.8 g
BBQ PULLED PORK SANDWICHES
This meal is one we always eat too much of. I recommend using Sweet Baby Ray's or Jack Daniel's original BBQ sauce. A good quality sauce makes a lot of difference. I serve it with my Sweet, Creamy Coleslaw #100526.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 10h30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place the pork shoulder roast in the crockpot on low (on high if frozen) with 1 cup of water, basil and rosemary for about 8 hours (can be done overnight, use low even if frozen).
- Remove any skin or bone.
- Pull the meat apart into small pieces, I use forks, and return it to the crock pot.
- Add a bottle of BBQ sauce and a little water (1/4 c.) and stir to coat.
- Continue to cook on low for an hour or two.
- Serve on hamburger buns with coleslaw.
ALL-AMERICAN BARBECUE SANDWICHES
I came up with this delicious BBQ sandwich on my own. Out of all my barbecue recipes, this one's my husband's favorite. It's also a big hit with family and friends who enjoy it at our Fourth of July picnic.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.
Nutrition Facts :
BARB'S LITTLE SANDWICHES
Small marinated sandwiches. I first had this at a friend's house where she had a luncheon for a few friends. It was so good, we all had to have the recipe. It's not exactly low calorie, but so worth it for special occasions.
Provided by Connie Lea
Categories Lunch/Snacks
Time 45m
Yield 12 sandwiches, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter, add first four ingredients and set aside.
- Put together 12 sandwiches in a 9x13 pan, using deli meat and cheese. ( I usually line pan with aluminum foil before adding the sandwiches). You can also use whatever deli meats or cheese you prefer.
- Pour marinade over tops of finished sandwiches. Cover with foil and
- refrigerate overnight.
- Half an hour before serving, bake covered at 350 for 25 minutes, then uncovered for 5 minutes.
THE WORLD'S BEST B L T SANDWICH
So simple, and yet so many subtle differences transform "good" to "world's best." the way a sandwich is assembled is key to how good it tastes. A gread sandwich is never dry (too bready). I pull out and discard all the soft white centers from baguettes, leaving two cano-shaped halves. This hollowed out bread is then packed full and doused with a generous splash of "house" dressing. Closing one of these sandwiches is like shutting an overpacked suitcase!
Provided by MarieRynr
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- First make the house dressing, by combining all ingredients in a blender except for the olive oil.
- With the motor running, very slowly drizzle in the olive oil and mix until it is fully combined.
- Under a broiler or on a griddle, lightly toast the inside of the baguette.
- Combine the mayonnaise and pesto.
- Spread the pesto mayonnaise all over the inside of both halves of the baguette.
- Lay the bacon along the length of the bottom half of the bread.
- Lay the tomato slices on top of the bacon and drizzle with the house dressing.
- Fill the remaining cavity with the lettuce leaves.
- Close the sandwich tightly.
- Cut on the diagonal with a sharp serrated knife into 2 to 4 pieces.
- You may need toothpicks to keep the sandwiches together.
Nutrition Facts : Calories 2468.9, Fat 95.2, SaturatedFat 18, Cholesterol 36.8, Sodium 3536.6, Carbohydrate 337, Fiber 18.9, Sugar 44.9, Protein 71.3
BARB'S FIRECRACKERS
I needed something to bring to my niece's 4th of July party. I wanted something portable, simple to make, and of course really tasty! I love Mexican food so this recipe in inspired from south of the border, yet created in New England. You can adjust the heat on the recipe by using a hotter or milder taco seasoning.
Provided by Prairierose31
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 72
Number Of Ingredients 8
Steps:
- Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
- Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
- To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 7.5 g, Cholesterol 8 mg, Fat 3.1 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 184.3 mg, Sugar 0.8 g
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