The Woody™ Recipe

Crisp the bacon

Preheat oven to 200°C (400°F). Arrange bacon strips on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–18 minutes until crisp to your liking. Remove and drain on paper towels. Alternatively, fry bacon in a skillet over medium heat for 6–10 minutes, turning once. When cool, halve each strip if rolls are small.

Slice the onion and prep lettuce

Peel the red onion and slice into thin rings. Separate and rinse lettuce leaves, then dry thoroughly in a salad spinner or with paper towels. Set aside.

Warm the roast beef (optional)

If you prefer warm roast beef, place slices in a single layer on a baking sheet, sprinkle with a little salt and pepper, and warm in the oven for 4–6 minutes until heated through but not dried out. Alternatively, warm briefly in a skillet with a splash of water or beef jus.

Soften cream cheese and mix mayo

If cream cheese is cold, microwave in 10–15 second bursts until softened but not runny (about 20–30 seconds). In a small bowl, combine mayonnaise (4 tbsp) with 4 tsp Tabasco® and 1/4 tsp black pepper; stir until smooth. In a separate small bowl, fold the softened cream cheese with 2 tbsp Bulls-Eye® BBQ sauce and 2 tsp Tabasco® until evenly combined to make a spiced cream cheese spread.

Toast the rolls (optional)

Slice rolls lengthwise. Lightly butter cut sides (optional). Toast buttered sides in a skillet over medium heat or under a broiler until golden, about 1–2 minutes. Remove from heat.

Spread about 1 tbsp of spiced cream cheese on the bottom half of each toasted roll (roughly 100 g cream cheese mixture yields ~6 servings).

Layer ~50 g (about 5 slices) of roast beef on top of the cream cheese on each sandwich. If beef was warmed, work quickly to keep it hot.

Drizzle 1 tbsp Bulls-Eye® BBQ sauce over the roast beef on each sandwich (use the 6 tbsp listed).

Place one slice of cheddar cheese over the sauced roast beef on each sandwich.

Add 1–2 crisp bacon strips (or halves) per sandwich on top of the cheese.

Spread about 1 tsp of the mayonnaise-Tabasco mixture on the top half of each roll. Adjust Tabasco to taste if you want more heat.

Add a few rings of red onion (about 4–6 rings) and one leaf of lettuce to each sandwich.

Close the sandwich, pressing gently so ingredients hold together. If desired, secure with a toothpick and cut each sandwich in half.

Drizzle a little extra Bulls-Eye® BBQ sauce over the cut sandwiches or serve it on the side for dipping.

Serve immediately while bacon is crisp and cheese is slightly melty. Provide extra Tabasco® and BBQ sauce at the table for people to adjust heat and sweetness.