Scout Bbq Sandwich Recipe

Name: Brank's BBQ & Caterings Scout BBQ Sandwich Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 6 oz BBQ meat (pulled pork, brisket, or shredded chicken), warm; 1 each Soft burger or sandwich bun (brioche or potato roll recommended); 1 tsp Butter (softened) or neutral oil; 2 tbs BBQ sauce (your choice); 3 each Pickle slices (dill or bread-and-butter); 0.25 tsp Salt; 0.125 tsp Black pepper; 0.5 cups Green cabbage, thinly shredded; 2 tbs Carrot, grated; 1 tbs Mayonnaise; 1 tsp Apple cider vinegar; 0.5 tsp Sugar or honey; 0.125 tsp Salt (for slaw); 0.0625 tsp Black pepper (for slaw)

Inspired by Brank's BBQ & Catering

Time15m

Serves1

Your choice of BBQ Meat on a toasted Bun +Add Slaw topper for +2

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Ingredients

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Sandwich (per serving)

6 oz BBQ meat (pulled pork, brisket, or shredded chicken), warm

1 each Soft burger or sandwich bun (brioche or potato roll recommended)

1 tsp Butter (softened) or neutral oil

2 tbs BBQ sauce (your choice)

3 each Pickle slices (dill or bread-and-butter)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional Add-on: Slaw topper (+$2)

1/2 cups Green cabbage, thinly shredded

2 tbs Carrot, grated

1 tbs Mayonnaise

1 tsp Apple cider vinegar

1/2 tsp Sugar or honey

1/8 tsp Salt (for slaw)

0.063 tsp Black pepper (for slaw)

Method

Sandwich (per serving)

Warm the BBQ meat

If using refrigerated or pre-cooked BBQ meat, warm in a saucepan over low heat with 1 tablespoon of BBQ sauce and 1–2 tablespoons of water or broth until heated through (about 5–7 minutes). Stir occasionally to prevent sticking. If using hot fresh meat from grill/smoker, ensure it is shredded/trimmed and ready to assemble.

Prepare the bun

Split the bun and spread the inside faces lightly with the softened butter (about 1 tsp total). Toast the cut sides in a skillet or on a griddle over medium heat until golden and slightly crisp, about 1–2 minutes per side. Remove from heat.

Season the meat

Taste the warmed BBQ meat and add up to 2 tablespoons additional BBQ sauce if needed. Season with the 1/4 tsp salt and 1/8 tsp black pepper, mixing gently to combine so the seasoning is distributed but not overpowering the sauce.

Assemble the sandwich

Pile the 6 oz of warm BBQ meat onto the toasted bottom bun. Arrange 3 pickle slices over the meat. Spoon any extra sauce from the pan (up to 1 tbs) over the pickles if desired. Top with the bun crown.

Serve

Place the sandwich on a plate and serve immediately. Offer extra BBQ sauce on the side.

Optional Add-on: Slaw topper

Make the quick slaw

In a small bowl combine 1/2 cup shredded cabbage and 2 tbsp grated carrot. Add 1 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar (or honey), 1/8 tsp salt and a pinch (1/16–1/8 tsp) black pepper. Toss thoroughly until evenly coated. Taste and adjust seasoning—add more vinegar for tang, mayo for creaminess, or a pinch more sugar to balance acidity. Let sit 5 minutes to mellow.

Top the sandwich

Spoon the slaw (about 2–3 tablespoons) on top of the piled BBQ meat before placing the top bun. The slaw should add a crunchy, tangy contrast without making the bun soggy. Serve immediately.