This. just. is. too. good.
This barbeque sandwich with coleslaw has traveled with me for very many years, changing its shape a bit but still keeping the main components untouched. Coleslaw, bbq sauce and garlic butter. We have been making this vegetarian version with different sources of protein, with this recipe we used pulled pease but it works well with chicken too. Best enjoyed with beer. If you want to be more adventurous with beer I recommend you to try Timmermanns Kriek (a sour cherry beer). It is a great companion to this dish.
BBQ coleslaw sandwich
100-150g chunk of cabbage
1/2 dl mayonnaise
1 tbsp dijon mustard
1 tsp sugar
2 tsp apple cider vinegar
chives (not necessary)
grounded cayenne peppar
Pease pulled chili & garlic strips (or some other source of protein)
BBQ sauce (I like sweet baby rays)
6 slices of sourdough bread
1 garlic clove
- Start with the coleslaw. Grate the carrots and cabbage and blend together in a bowl with rest of the ingredients. Put the bowl in fridge and let it set a while making upcoming steps.
- Fry the strips in oil on a pan. Use medium heat. Add BBQ sauce so much that it’ll cover the strips. Toast the bread slices
- Mix butter with crushed garlic
- Butter the toasted bread slices with the garlic butter. Then add a layer of coleslaw and then the BBQ strips. Decorate with dives and start drooling
I wish you a happy weekend!