Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts

Tuesday, August 11, 2020

Southern BBQ TriTip Sandwiches / #feedyourbeast






Today I am sharing one of my absolutely favorite meats, TriTip, and I am pairing it with some amazingly delicious Carolina Style BBQ Sauce, from Bar-B-Que Beast! If you haven't tried their BBQ Sauces yet, click on the link above to see their yummy web site, and check out their very tasty selection! 
I am very lucky to have lived in North Carolina for a while, and it takes about a minute to fall in love with the BBQ. But living in the southwest for most of my life, TriTip has always been part of the menu around my house. So, I thought I would put two of my favorites together to make a sandwich you will make again and again! Southern BBQ TriTip Sandwiches!  I hope you enjoy them!


 Southern BBQ Tri Tip Sandwiches 
(printable recipe at end of page) 
(Serves 5-7)

3 pound Tri Tip
Carolina Style BBQ Sauce
White Yeast Mini Dinner Rolls


Cole Slaw
3/4 cup Mayonnaise
1tablespoon Apple Cider Vinegar
1/4 cup Sugar
1/4 teaspoon Salt
5 ounces Angel Hair Slaw 



Make your cole slaw first. It needs time for the sauce to saturate the slaw. Mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Place the angel hair cole slaw in a large bowl. Pour the slaw dressing over the slaw. Mix thoroughly until the slaw is covered. Cover bowl and refrigerate for several hours or overnight. 

 Sprinkle seasoning over both sides of the TriTip.

Grill the TriTip, turning it over several times as it grills.

 Doesn't this look gorgeous?! Check the internal temperature. Take it off the grill when it hits 145 degrees, for medium rare. 


 Delicious Bar-B-Que Beast Carolina Sauce!



TriTip can be pulled or chopped to shred it for Bar-B-Que. Place the meat on the bottom of the bun, and pour BBQ sauce onto the TriTip. You can heat the sauce if you would like. It tastes great both ways!

  Don't forget to add the cole slaw!
 

Enjoy your Southern BBQ TriTip Sandwiches! 



Bar-b-que beast is running a sale 
on all their sauces until Saturday, August 15th! 
Visit their site at Bar-B-Que Beast  
 to get yours!” 

 

Thank you for stopping by today! I hope you try Bar-B-Que Beast
 Bar-B-Que Sauce. Check out their BarBQueBeast Instagram page.


Scroll down just a bit and find more great recipes for using BarBQueBeast Sauces!




Bar-B-Que Beast

#feedyourbeast

  • On the Bay Bar-B-Cue Crab Dip By Hezzi-D's Books and Cooks

  • Air Fryer Chicken Fingers with BBQ Yogurt dipping sauce By Simple and Savory
  • Bacon-Wrapped BBQ Chicken with BBQ Dipping Sauce By Kate’s Recipe Box





  • Find more info at: Facebook or Instagram




    Southern BBQ TriTip Sandwiches
    Print

    Southern BBQ TriTip Sandwiches

    Yield: 5-7
    Author: The Freshman Cook

    Ingredients:

    • 3 pound Tri Tip
    • Carolina Style BBQ Sauce
    • White Yeast Mini Dinner Rolls
    • Cole Slaw
    • 3/4 cup Mayonnaise
    • 1tablespoon Apple Cider Vinegar
    • 1/4 cup Sugar
    • 1/4 teaspoon Salt
    • 5 ounces Angel Hair Slaw

    Instructions:

    1. Make your cole slaw first. It needs time for the sauce to saturate the slaw. Mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Place the angel hair cole slaw in a large bowl. Pour the slaw dressing over the slaw. Mix thoroughly until the slaw is covered. Cover bowl and refrigerate for several hours or overnight.
    2. Sprinkle seasoning over both sides of the TriTip.
    3. Grill the TriTip, turning it over several times as it grills.
    4. Doesn't this look gorgeous?! Check the internal temperature. Take it off the grill when it hits 145 degrees, for medium rare.
    5. TriTip can be pulled or chopped to shred it for Bar-B-Que. Place the meat on the bottom of the bun, and pour BBQ sauce onto the TriTip. You can heat the sauce if you would like. It tastes great both ways!
    6. Don't forget to add the cole slaw!
    7. Enjoy your Southern BBQ TriTip Sandwiches!
    BarBQue Sauce, TriTip, sandwiches, cole slaw, feedyourbeast,
    lunch, dinner, BBQ, picnics,
    BBQ
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #feedyourbeast
    Created using The Recipes Generator



     
     




    Monday, May 11, 2020

    Southwestern Mini Grilled Pork Sandwiches /#BBQ Week

    Hi everyone, and welcome to #BBQ WEEK! This week is dedicated to one of my favorite ways to spend summer evenings~barbecuing! But this week is not just about what's on the grill. #BBQWEEK bloggers will be sharing creative, mouthwatering dishes ranging from appetizers to desserts and everything in between! I am starting the week with a mouthwatering entree, adding a twist to a traditional picnic favorite on Wednesday, and celebrating the last day of #BBQ Week with a fun way to enjoy a campfire treat that we all love!
    Today's recipe is my Southwestern Mini Grilled Pork Sandwiches! 
    I hope you love them as much as I do!

    Southwestern Mini Grilled Pork Sandwiches
    (makes 8 sandwiches)

    3 lb. Pork Loin 
    Mrs. Dash Southwest Chipotle Seasoning
    Orange, Red, and Yellow Pepper-1 each
    Onion-1 medium
    Mushrooms 
    Butter pats
    Lettuce
    Tomato slices
    Avocado
    Mini Buns
    Corn on the cob

    Other items you will need:
    Aluminum Foil



    I absolutely love eating pork, and it is one of my favorite meats to grill with. I purchased a 3 pound loin for this recipe. I sprinkled the pork with Southwest Chipotle Seasoning from Mrs. Dash. It has a great flavor, with no salt, and it enhances the flavor of the pork without overwhelming it.

    Cook on the grill on medium heat until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.

    Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.

    Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.
    I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don't like mushrooms for example, I added more peppers and onions and left the mushrooms out.


    Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don't forget to clean it first and remove the silt.

    Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for appro. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.


    Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.

    Build your sandwich. I love the mini buns, so I used those. They are cute and fun!

    Bring everything together and enjoy your BBQ! Don't forget that we are celebrating BBQ all week long! Stop by on Wednesday for my recipe for Southwestern Deviled Eggs!

    I hope you enjoyed my Southwestern Mini Grilled Pork Sandwiches! Keep scrolling down the page to find a printable recipe of the pork sandwich, and links to all my blogging friends who also joined in to share their #BBQWEEK  recipes. Be sure to check them out! They all look amazing!




    Monday #BBQWeek Recipes




    Southwestern Mini Grilled Pork Sandwiches

    Southwestern Mini Grilled Pork Sandwiches

    Yield: Makes 15-20 Mini Sandwiches
    Author:

    Ingredients:

    • 3 lb. Pork Loin
    • Mrs. Dash Southwest Chipotle Seasoning
    • Orange, Red, and Yellow Pepper-1 each
    • Onion-1 medium
    • Mushrooms
    • Butter pats
    • Lettuce
    • Tomato slices
    • Avocado
    • Mini Buns
    • Corn on the cob
    • Other items you will need:
    • Aluminum Foil

    Instructions:

    1. Sprinkle the pork with Chipotle Seasoning. I used Mrs. Dash.
    2. Cook on the grill over medium heat, until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.
    3. Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.
    4. Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.
    5. I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don't like mushrooms for example, I added more peppers and onions and left the mushrooms out.
    6. Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don't forget to clean it first and remove the silt.
    7. Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for approx. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.
    8. Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.
    9. Build your sandwich. I love the mini buns, so I used those. They are cute and fun! Enjoy!
    Pork loin, southwestern flavor, BBQ Week, grilling, veggie bundles, outdoor dining, sweet peppers, mushrooms, onions, fun to make for friends, weekend gourmet, home grilling, grilling for a crowd, yummy food to grill
    outdoor dining, al fresco cooking, BBQWEEK, grilling outside, dinner, picnic food, pork, white meat, grilling white meat, cooking for friends
    grilling, lunch, dinner, american food

    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #BBQWEEK
    Created using The Recipes Generator







     











     









































    Thursday, May 23, 2019

    London Broil Steak Sandwiches / #BBQWeek

    Sometimes the simple things in life are the best things in life, and that definitely applies to this grilled London Broil Steak Sandwich. It is a great steak to enjoy anytime, and there is no better time than a backyard BBQ with family and friends. The best way to enjoy a London Broil Steak is to place it on a cutting board or plate after grilling it, and cut very thin slices against the grain, which results in the meat being tender and easy to eat. I have sliced this steak on an electric slicer, and it works well also.
    The steak is simply seasoned with pepper and minced garlic, and tenderized with a hand tenderizer, seasoning and tenderizing both sides. I used fresh bakery sub rolls, and added mayonnaise, green leaf lettuce, tomatoes, and onion.  It's a simple sandwich with a simple seasoned and tenderized steak and simple garnishes, and it's simply sensational!



    London Broil Sandwich
    (makes several sandwiches depending on the size of the steak)
    (printable recipe at end of page) 

    London Broil Steak
    Minced Garlic
    Ground Pepper
    Sub Rolls
    Lettuce
    Mayonnaise
    Onion
    Tomato 

    Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.
    Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes. 
    Slice the steak thin for the best flavor. 

    Dress the sandwich, add the steak and enjoy!

    Thank you for stopping by today! Check out some other #BBQWeek ideas below!














      London Broil Steak Sandwiches

      Author:

      ingredients:

      • London Broil Steak
      • Minced Garlic
      • Ground Pepper
      • Sub Rolls
      • Lettuce
      • Mayonnaise
      • Onion
      • Tomato

      instructions:

      How to cook London Broil Steak Sandwiches

      1. Pepper both sides of the steak, then use the back of a spoon to spread the minced garlic over both sides. I used minced garlic from Target. I have been using it for a while and really love it. Use a tenderizer on both sides of the steak.
      2. Once your grill is hot, start cooking the steak. I cook a side for 2 minutes, then turn to the other side. Continue to time 2 minute cooking intervals, flipping the steak each time until it is cooked to your satisfaction. Once the steak is done let it sit for another 2 minutes.
      3. Slice the steak thin for the best flavor.
      4. Dress the sandwich, add the steak and enjoy!
      sandwiches, London Broil Steak, sub Rolls, condiments and dressings
      sandwiches, grilling
      Created using The Recipes Generator












       

    Sunday, July 30, 2017

    Chipotle Chicken Sandwich / #SundaySupper

    Have you ever had a great sandwich when you were dining out, and thought, "I could make this, and make it better"? That is my inspiration for this Chipotle Chicken Sandwich. I recently had a delicious sandwich at a local restaurant, and I loved it. But instead of going back to the restaurant, I decided to make it at home. It is quicker, less expensive, and simple to make! And that's what we are celebrating today for #SundaySupper~Simple Sandwich Recipes!

    Chipotle Chicken Sandwich 
    (printable recipe at end of post)

    Chipotle Sauce
    3 1/2 ounces Chipotle Peppers in Adobo Sauce
    10 ounces Sour Cream
    1/2 teaspoon Minced Garlic
    2 tablespoon Milk
    2 teaspoon Lemon Juice

    Sandwich
    7 ounces raw chicken breast
    Dry Chipotle Seasoning
    1-2 teaspoon Butter
    onion
    4 Cheese Mix
    red leaf lettuce, tomato, mayonnaise
    avocado
    Bakery Style Bun

    Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.

    Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
    Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
    While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
    As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
    Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.

    Enjoy!

    Thank you for joining me today! I am so glad you stopped by! 

    Find The Freshman Cook on these pages:


    Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures
    Check out all these yummy Simple Sandwich Recipes  from #SundaySupper members!


    Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

    Any day 'Wiches

    Any time 'Wiches

    Anywhere 'Wiches

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Chipotle Chicken Recipe

    INGREDIENTS:

    Chipotle Sauce
    • 3 1/2 ounces Chipotle Peppers in adobo sauce
    • 10 ounces Sour Cream
    • 1/2 teaspoon Minced Garlic
    • 2 tablespoon Milk
    • 2 teaspoon Lemon Juice
    Sandwich
    • 7 ounces raw chicken breast
    • Dry Chipotle Seasoning
    • 1-2 teaspoon Butter
    • raw onion
    • 4 Cheese Mix
    • red leaf lettuce
    • tomato
    • mayonnaise
    • avocado
    • Bakery Style Bun

    INSTRUCTIONS:


    1. Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.
    2. Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
    3. Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
    4. While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
    5. As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
    6. Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.Enjoy!
    Created using The Recipes Generator