Slaw-Topped Barbecued Pork Sandwiches
Backyard summer lunches and barbecued pork sandwiches are a natural match. Look for tubs of barbecued pork in supermarket meat cases. You can substitute barbecued chicken if you prefer. Serve with potato chips.
Ingredients
- 4 Kaiser rolls or buns
- 2 cups shredded cabbage
- 2 tablespoons mayonnaise
- 1/2 tablespoon cider vinegar
- 1 tablespoon chopped chives scallion, or red onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 container or tub about 20 ounces barbecue sauce with shredded pork, fully cooked
- 4 dill pickle slices
Instructions
- Preheat the oven to 325 degrees.
- Place the buns in the oven to warm for 5 minutes.
- Meanwhile, place cabbage in a bowl and stir in mayonnaise, vinegar, chives, salt, and pepper.
- Set aside.
- Heat the barbecued pork in a microwave oven according to the manufacturer’s directions.
- Remove the buns from the oven.
- To serve, divide the barbecued pork on the bottom halves of 4 rolls.
- Top each portion with 1/2 cup of coleslaw and a pickle slice.
- Close the sandwiches with top halves of rolls.
Notes & Wine Advice
Speed It Up!
If this isn’t fast-cooking enough, you can shave off a couple of minutes if you use store-bought deli coleslaw