Carolina Barvecue open-faced sando

This recipe was developed by Chefs Josh LaMere and Shelly Bal at Northern Michigan University during one of our product trainings.

Servings: 16
Serving Size: 1 sandwich

Ingredients

BBQ
3 cups apple cider vinegar
1/4 cup brown sugar
2 teaspoons Kosher salt
2 cloves garlic, minced
1/2 cup white onion, minced
1/2 teaspoon black pepper
1 tablespoon red pepper flakes
1 teaspoon hot sauce
1/3 cup ketchup
1 tablespoon olive oil
2 pounds Naked Pulled Barvecue

Onion rings
1 large onion, cut into thick slices
2 cups all-purpose flour, divided
1/2 cup water
12 ounce JUST egg, liquid
salt and pepper to taste

Slaw
1 head green cabbage, shredded
1/2 head red cabbage, shredded
1 medium carrot, shredded
2 scallions, chopped
2 tablespoons sunflower seeds

Slaw dressing
1/4 cup apple cider vinegar
1 teaspoon maple syrup
1 teaspoon sugar
1 clove garlic, minced
1/2 teaspoon dijon mustard
1/4 cup extra virgin olive oil
salt and pepper to taste

For service
16 slider buns
16 ounces vegan cheese, such as NUMU

Preparation

1. For BBQ sauce – Saute garlic and onion in the olive oil in a small sauce pan. Add the remaining ingredients and simmer over medium heat until sauce thickens to BBQ sauce consistency.
2. Marinate 2 pounds of Naked Pulled Barvecue in the BBQ sauce overnight.
3. For the slaw – Whisk together the slaw dressing ingredients. Drizzle over the mixed slaw vegetables and let sit in the refrigerator overnight. Season to taste the next day.
4. Onion rings – Soak the onion slices in water overnight. Add 1 cup of flour, salt and pepper to a bowl and mix. Set aside. In a separate bowl combine the other 1 cup of flower and slowly whisk in water until the mixture has a thick-batter consistency. Set up a breading station with seasoned flour, JUST egg and the batter. Dredge the rings in the flour, then coat in the JUST egg and finally, dip in the batter. Fry until golden brown.
5. To assemble – toast the slider buns (can also use rolls). Top with 1 ounce of cheese and melt in a broiler. Heat the Barvecue in the oven until hot. Place 2 ounces of the Barvecue on the melted cheesy bun, top with slaw and an onion ring.