Beef Barbecue Sandwich

Gluten-Free Beef Barbecue Sandwich at Gluten-Free Homemaker
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.

Beef Barbecue Sandwich
Recipe type: Main
Serves: 4-6
 
Ingredients
  • 1 recipe focaccia bread
  • shredded beef (2 – 3 lbs. of chuck roast)
  • barbecue sauce
Instructions
  1. Bake the bread in two 9 or 10 inch cake or spring form pans.
  2. Remove from pan and let cool on a wire rack 15 – 30 minutes.
  3. Heat the beef and barbecue sauce.
  4. Slice the loaves horizontally. If they are gummy in the middle, they need to cool more.
  5. Place the beef on the bottom layer of each loaf.
  6. Add the top pieces of bread and cut in wedges to serve.
Notes
Variations: Try this with different fillings. Anything that is good in a hot sandwich will work, such as ham and cheese. Get creative, and try different sauces such as salad dressing or olive oil to add moisture. If you put a cold filling on the sandwich, simply wrap it in foil and return it to a hot oven for 15 – 20 minutes.



This post may contain affiliate links. See my disclosure policy for more information.


Comments

  1. Gina says

    I am really going to have to try that focaccia bread recipe. That bread looks fantastic! Thanks for the recipe!

  2. WendyGK says

    Barbecue beef is a favorite. The bread is what disappoints us. Will give your recipe a go. Love the one big sandwich sliced idea, instead of attempting individual buns.

  3. Cortney says

    Oops, I am sorry I added my name to the Gluten Free dinner sites. I was just trying to comment. I guess I could post a meal. I have not done that before on my blog. I am more a reader of blogs than I am a blog poster. This UBP has been a great learning experience for me. My middle daughter does have Celiac’s and I love to cook so I will be visiting your site again. Thank you for all of the great resources.

  4. Babyfro says

    Wow, this recipe is right up my husbands alley. I’ll have to try it out. I’ve yet to make focaccia bread and yours looks delicious. Can’t go wrong with BBQ either.

  5. Daniel Munday - Sydney's Fat Loss Expert says

    Wow, that good ole barbeque was my favourite thing from my time in the States back in the day!

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: