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.
- 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.