The ultimate BBQ Boxing Day sandwich
This gargantuan Boxing Day sandwich is made with leftover USA Pork barbecue. Sam and Shauna used de-boned ribs, which they then wrap in bacon, and their Bacon-Wrapped Festive Stuffed Pork Loin. There’s an American tradition of cooking turkey on the smoker – if you’ve decided to give that a go this year, we bet any leftovers would be delicious!
Ingredients
Metric
Imperial
- 4 rashers of streaky bacon
- 4 USA pork ribs, cooked, bone removed
- 1 loaf of bread, made in a tin, sourdough preferable
- 3 slices of USA pork loin
- extra virgin olive oil, for brushing
Sprout slaw
- 150g of Brussels sprouts, outer leaves removed
- 1/2 tsp sea salt flakes
- 4 tbsp of mayonnaise
- 3 tbsp of buttermilk, or natural yogurt
- 1 tsp Dijon mustard
- 1/2 tsp freshly ground black pepper
- 1/2 small red onion, finely diced
- 1 carrot, grated
- 30g of dried cranberries
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp of chives, finely chopped
Equipment
- 4 wooden skewers
Method
Wrap a slice of bacon around your deboned ribs and cook in the oven at 180°C, around 15-20 minutes, or BBQ until crispy. Set aside when cooked
- 4 rashers of streaky bacon
- 4 USA pork ribs, cooked, bone removed
Lengthways, slice two long slices of bread, around 2 cm thick. Brush with a little extra virgin olive oil and griddle on both sides in a pan or on your BBQ, if using
- 1 loaf of bread, made in a tin, sourdough preferable
- extra virgin olive oil, for brushing
Next make the slaw. Start by finely slicing the sprouts then add them to a large bowl. Sprinkle with a little salt, mix well and set aside
- 150g of Brussels sprouts, outer leaves removed
- 1/2 tsp sea salt flakes
Mix the mayonnaise, buttermilk, Dijon and black pepper in a bowl, spread a tablespoon each on both sides of the toasted bread
- 4 tbsp of mayonnaise
- 3 tbsp of buttermilk, or natural yogurt
- 1 tsp Dijon mustard
- 1/2 tsp freshly ground black pepper
Mix the remaining dressing with the sprouts, onion and carrot. Stir in the cranberries and rosemary
- 1/2 small red onion, finely diced
- 1 carrot, grated
- 30g of dried cranberries
- 1 tsp fresh rosemary, finely chopped
To assemble the sandwich, add the three slices of pork loin, followed by half of the slaw, then the bacon-wrapped ribs and the remaining slaw. Finish with the chives. Push four wooden skewers through each quarter of the sandwich and cut in between them
- 3 slices of USA pork loin
- 1 tbsp of chives, finely chopped
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
