This sandwich idea, whether it’s beef barbecue or some other filling, is an all time favorite at my house. For this particular sandwich, I used leftover beef and added Bull’s-Eye Barbecue Sauce, which does not contain high fructose corn syrup.
Going back to the beef, the evening before we had this, I cooked two large chuck roasts in my pressure cooker. One we had for dinner, the other I saved for this meal. It was perfect beef for barbecue—falling apart and stringy. I trimmed the fat, shredded it, and heated it in a sauce pan with the barbecue sauce.
What really makes this sandwich great, though, is the bread. I used the same focaccia bread recipe that I told you makes great hamburger buns. You’ll want to baked the bread and give it time to cool so you can cut it to add the filling.