BVQ Sandwich
This recipe was developed by Chef Mike See at the University of Kansas during one of our product trainings.
Click here to view and print a PDF version of this recipe.
Servings: 4
Serving size: 1 sandwich
Ingredients
2 Ounces Carrots, julienne
2 Ounces Jalapenos, julienne
2 Ounces Red onion, julienne
2 Ounces Green apple, julienne
1/3 Cup Sugar
1/3 Cup White balsamic vinegar
2 Cups BBQ sauce
10 Ounces Barvecue Naked Pulled BVQ
4 Split top buns
1 Tablespoon Vegan mayo
Preparation
1. Dissolve sugar and vinegar in a pot over medium heat. Add carrots, jalapenos and onions. Cool.
2. Heat BBQ sauce with BVQ over medium heat.
3. Add mayo to the bun, then add slaw and ΒΌ cup of the BVQ. Serve.