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
Yield 4 -6
- 1 recipe focaccia bread
- shredded beef (2 – 3 lbs. of chuck roast)
- barbecue sauce
- Bake the bread in two 9 or 10 inch cake or spring form pans.
- Remove from pan and let cool on a wire rack 15 – 30 minutes.
- Heat the beef and barbecue sauce.
- Slice the loaves horizontally. If they are gummy in the middle, they need to cool more.
- Place the beef on the bottom layer of each loaf.
- Add the top pieces of bread and cut in wedges to serve.
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.