Products used in this recipe
Hog Barbecue Sandwich
Yield: 8 Servings (14 oz. each )
Yield: 8 Servings (14 oz. each )
A brioche bun piled high with sliced ham, crisp bacon, house-made pickled peppers and onions and topped with tangy barbecue sauce. Serve with Simplot SeasonedCRISP® Delivery+® Savory Battered Wedges and lots of napkins.
| Ingredient | Weight | Measure |
|---|---|---|
| Cider vinegar | 8 fl. oz. | 1 cup |
| Sugar | 8 oz. | 1 cup |
| Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb | 2.5 lbs. | 1 bag |
| Jalapeño pepper, fresh, sliced very thin | 2 each | |
| Butter | as needed | |
| Ham, sliced | 24 oz. | |
| Brioche buns | 8 each | |
| Simplot SeasonedCRISP® Delivery+®: Savory Battered 14 Cut Crinkle Cut Wedge, Skin On 14 Cut | 2 lbs. | |
| Bacon, sliced, cooked | 16 slices | |
| Barbecue sauce, vinegar-based, prepared | 16 fl. oz. |
Preparation Instructions:
- Step 1
- In a pot combine vinegar and sugar, bring to a boil over medium heat. Add frozen peppers and onions and jalapeño peppers, stirring to combine. Return to a boil, turn off heat and cool to room temperature. Transfer to a plastic container, partially cover and refrigerate for at least 30 minutes.
- Step 2
- Add 1 Tbsp. butter to preheated griddle or sauté pan over medium heat. Add 3 oz. ham and quickly sear on all sides, about 2-3 minutes or until ham is slightly charred and heated through.
- Step 3
- Spread 1 tsp. butter to both sides of brioche buns and toast until golden brown.
- Step 4
- Prepare potato wedges according to package instructions. Transfer to a paper-lined platter and hold hot.
- Step 5
- For each serving; place seared ham on bottom half of toasted bun. Top with 2 oz. drained pickled peppers and onions, 2 slices of cooked bacon, and 2 fl. oz. barbecue sauce. Place top bun and secure with skewer. Serve with 4 oz. potato wedges.
