Barbecued Beef Sandwiches
For a delicious homemade coleslaw to accompany the sandwiches, mix together 1/3 cup mayonnaise, 2 Tbs. apple cider vinegar, 1 Tbs. Dijon mustard and 1/2 head green cabbage, shredded. Toss well to combine and let stand for up to 20 minutes until the flavors have come together and the cabbage has wilted slightly.
- 2 Tbs. olive oil
- 1 large yellow onion, chopped
- 3 large garlic cloves, minced
- 1 1/2 lb. ground beef
- Salt and freshly ground pepper, to taste
- 1 1/2 cups barbecue sauce, purchased
- 4 crusty sandwich rolls, cut in half
Cook the beef
In a large fry pan over medium-high heat, warm the olive oil. Add the onion and garlic and sauté until softened, about 5 minutes. Add the beef, season with salt and pepper, and cook, stirring to break up any clumps, until browned, about 8 minutes. Add the barbecue sauce, reduce the heat to low and cook until the meat is well coated and the sauce is heated through, about 5 minutes more.
Assemble the sandwiches
Lightly toast the rolls. Place the open rolls on individual plates. Spoon the beef on the bottom half of each roll, cover with the top half and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).