Large Carolina BBQ Sandwich

This recipe was developed by Chef Richie Rice at Dickinson College during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 2
Serving size: 8 ounces

Ingredients

8 Ounces Barvecue Naked Pulled BVQ
6 Ounces Sweet Baby Rays BBQ Sauce
3 Ounces Shredded cabbage
½ Ounce Shredded carrots
2 Tablespoons Carolina Vinegar Sauce
2 Brioche Rolls

Preparation

1. Place the Barvecue Naked Pulled BVQ in a sprayed pan.
2. Mix in the Sweet Baby Rays BBQ Sauce.
3. Cover with parchment and foil, then place in a 350 degree oven until 165 in the center. Hold hot for later.
4. Combine the shredded cabbage and the shredded carrots.
5. Mix in the vinegar sauce and allow flavors to meld.
6. Split and toast the brioche rolls.
7. With the roll laying open face, top one half with the hot barbecued BVQ.
8. Top the other half with the cabbage, carrot, vinegar sauce mixture.
9. Serve open faced or closed.