Carolina Barvecue Sandwich

This recipe was developed by chefs at Washington State University during one of our product trainings.

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

Servings: 1
Serving Size: 1 sandwich

Ingredients

3 Ounces Barvecue Naked Pulled BVQ
2 Ounces Carolina Gold BBQ Sauce (recipe below)
1.5 Ounces Shredded Carrot
1.5 Ounces Spinach Chiffonade
2 Tablespoons Vegan Mayo
1 Tablespoon Cider Vinegar
1 Teaspoon Sugar Granulated
1 Pinch Salt
1 Pinch Pepper
1 Telera Bun

Preparation

1. In a pan, combine the BVQ and Carolina sauce and heat over low heat, stirring occasionally.
2. In a small bowl combine mayo, vinegar, sugar, salt, and pepper. Stir to combine and adjust seasoning as needed.
3. Add the carrots and spinach to the dressing and mix well. Set aside.
4. Toast the Telera bun in an oven, toaster, or directly on flat top until crisp.

Plating
1. Place the bottom of the Telera roll on a plate.
2. Add 4-oz of the BVQ sauce.
3. Top with 3-oz of carrot and spinach slaw.
4. Place top of the Telera roll and serve.

Carolina Gold BBQ Sauce

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

Servings: 14
Serving Size: 2 fluid ounces

Ingredients

2 Cups Mustard Yellow
¼ Cup Agave
½ Cup Brown Sugar
½ Cup Cider Vinegar
1 teaspoon Black Pepper Ground
2 Teaspoons Vegan Worcestershire
½ teaspoon Cayenne Pepper

Preparation

1. In a heavy bottom saucepan, combine all ingredients over medium heat.
2. Bring to a simmer and cook gently for about 5 minutes to bring the flavors together. Remove from heat.
3. Place in appropriate container to cool and store for later use.