Pork barbecue is chopped, reheated with barbecue sauce and used as a sandwich filling. For contrast, the meat is topped with fried shallots and basil. Lettuce completes the pork barbecue sandwiches.
This is an old recipe and I’m updating it to simplify the procedure. The old recipe starts with cooking the pork barbecue in the oven and readers thought it was just too much work for making sandwiches. The point is that you can take any barbecued meat and make them into sandwiches like these. Apparently, that point was not being properly relayed in the old post so let me reword everything to relay the correct message. Treat it as a great way to recycle leftover pork barbecue.
But there’s another reason for the update. Have you noticed how the air is getting warmer? I know. It’s only February but there are days when it feels like we’re already smack in the middle of summer. Barbecue season! So, if you find yourself raring to barbecue on a balmy day and you get so into it that you cook more than you can consume for a single meal, here’s a great way to take care of leftovers.
You may use any barbecued pork for these sandwiches. Heck, you can even use beef, lamb, chicken, duck, turkey or whatever barbecued meat you have. The only requirement is that the meat has been barbecued.
So, you chop up the meat and reheat it in the pan. You have the option of adding barbecue sauce just to moisten the meat.
Then, you make a base for the sandwiches. A sandwich dressing, in other words. I like mayo and grainy mustard.
You smear your bread with your dressing, pile on the meat, add greens and whatever condiments you like. Then, you take a bite and enjoy. Simple, right?
- 3 to 4 cups cooked pork barbecue
- 1/4 cup barbecue sauce homemade or store-bought
- 1/4 cup mayonnaise
- 2 tablespoons grainy mustard
- 3 tablespoons fried shallots available in the Asian grocery
- 6 large fresh basil leaves torn
- 1 handful lettuce
- 1 baguette
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Chop the pork barbecue and reheat in a pan with the barbecue sauce until lightly caramelized.
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Mix together the mayonnaise and grainy mustard.
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Rinse the lettuce, dry in a salad spinner and tear or cut into small pieces.
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Cut the baguette into three portions. Split each portion into halves. Pull out the soft centers to make room for the filling (this makes assembly so much easier and the sandwiches will be easier to handle too). Optionally, toast the bread.
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Spread the cavities of both halves with the mayo-mustard mixture.
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Lay the bottom halves of the baguette portions flat. Pile on the pork barbecue. Sprinkle fried shallots and torn basil on the pork.
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Lay the top halves of the baguette, cut side up, on your work surface. Fill with lettuce.
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Carefully invert the lettuce-filled top halves on the pork filled bottom halves. Serve immediately.
