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Restaurants›Brank's BBQ & Catering›The Sweet Onion Sandwich Recipe

The Sweet Onion Sandwich Recipe

Name: Brank's BBQ & Caterings The Sweet Onion Sandwich Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count hamburger/sandwich buns (or brioche buns); 2 tbs butter (softened); 3 tbs BBQ sauce (divided); 500 g pulled pork (cooked, seasoned, shredded); 500 g BBQ chicken (cooked, shredded or chopped); 1 tbs apple cider vinegar; 1 tsp yellow mustard; 1 tsp brown sugar; 2 cups green cabbage (finely shredded); 1 cup red cabbage (finely shredded); 1 cup carrot (shredded); 1 cup mayonnaise; 1 tbs apple cider vinegar (for slaw); 1 tsp honey; 1 tsp Dijon mustard; 3 tsp salt; 0.5 tsp black pepper (freshly ground); 1 count large sweet onion (such as Vidalia); 1 cup all-purpose flour; 2 tsp cornstarch; 0.5 tsp baking powder; 0.5 tsp salt; 1 cup cold sparkling water or beer; 1 count egg (optional, for richer batter); 1 l vegetable oil (for frying); 0.25 cup smoky BBQ sauce (for drizzle); 1 tsp honey (optional, to thin drizzle); 1 tbs fresh parsley (chopped, optional garnish)

Inspired by Brank's BBQ & Catering

Time50m

Serves4

Choice of Pulled Pork or BBQ Chicken. Topped with a large Onion Ring and Coleslaw. BBQ Drizzle

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Ingredients

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For the sandwich (base)

4 count hamburger/sandwich buns (or brioche buns)

2 tbs butter (softened)

3 tbs BBQ sauce (divided)

Choice of protein

1 1/8 lb (500 g) pulled pork (cooked, seasoned, shredded)

1 1/8 lb (500 g) BBQ chicken (cooked, shredded or chopped)

1 tbs Apple cider vinegar

1 tsp yellow mustard

1 tsp Brown sugar

Coleslaw

2 cups green cabbage (finely shredded)

1 cup red cabbage (finely shredded)

1 cup carrot (shredded)

1 cup Mayonnaise

1 tbs apple cider vinegar (for slaw)

1 tsp Honey

1 tsp Dijon mustard

3 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Large onion ring (centerpiece)

1 count large sweet onion (such as Vidalia)

1 cup 00 bread flour

2 tsp Cornstarch

1/2 tsp Baking powder

1/2 tsp Celtic sea salt

1 cup cold sparkling water or beer

1 count egg (optional, for richer batter)

4 1/4 cup (1 l) vegetable oil (for frying)

BBQ drizzle & finishing

1/4 cup smoky BBQ sauce (for drizzle)

1 tsp honey (optional, to thin drizzle)

1 tbs fresh parsley (chopped, optional garnish)

Method

For the sandwich (base)

Prep buns

Split the buns and butter the cut sides lightly. Toast in a skillet or under a broiler over medium heat until golden, about 1–2 minutes per side. Keep warm.

Reserve 1 tablespoon of the BBQ sauce for mixing with the protein (if desired) and 3 tablespoons for serving/drizzling.

Choice of protein

Warm and dress the protein

If using pulled pork or BBQ chicken that is already cooked, place the meat in a skillet over medium heat. Add 2 tablespoons of BBQ sauce plus the apple cider vinegar, yellow mustard and brown sugar. Stir and heat until the meat is hot and sauce is slightly reduced, about 5–7 minutes. Taste and adjust seasoning; add more BBQ sauce to reach desired sauciness. If meat is cold from fridge, allow additional 3–5 minutes.

Keep the dressed protein warm while you finish the other components.

Coleslaw

Make the slaw

In a mixing bowl combine shredded green cabbage, red cabbage and shredded carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar (1 tablespoon), honey, Dijon mustard, 3 teaspoons salt and 1/2 teaspoon black pepper until smooth. Pour dressing over the shredded vegetables and toss until evenly coated. Taste and adjust salt/acid/sweetness. Chill in refrigerator at least 10 minutes so flavors meld.

Large onion ring (centerpiece)

Prepare the onion

Peel the onion and slice horizontally into 1/2- to 3/4-inch thick slices. Select the largest single ring from the middle of the onion (you want one large sturdy ring). Separate gently. Pat dry with paper towel.

Make the batter

In a bowl whisk together the flour, cornstarch, baking powder and 1/2 teaspoon salt. If using egg, beat it lightly and add to the dry mix. Gradually whisk in cold sparkling water or beer until the batter is smooth and thick enough to coat the back of a spoon (approx 3/4 to 1 cup total). Batter should be slightly lumpy — do not overmix. Chill batter 5 minutes for best crispness.

Fry the onion ring

Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a drop of batter will sizzle and float. Dust the onion ring lightly with a little flour, then dip it fully into the batter, letting excess drip off. Carefully lower into hot oil and fry until deep golden and crisp, about 2–3 minutes per side (flip once), depending on thickness. Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while assembling sandwiches.

BBQ drizzle & finishing

Prepare the drizzle

If the smoky BBQ sauce is thick, thin it with 1 teaspoon honey or a little water until it reaches pourable consistency. Place in a squeeze bottle or spoon for drizzling.

To assemble each sandwich: spread a thin layer of reserved BBQ sauce on the bottom bun. Pile about 125 g (approx 1/4 of the prepared protein) of the warmed pulled pork or BBQ chicken onto the bun. Top the meat with a generous scoop (about 1/2 cup) of coleslaw. Place the warm large onion ring on top of the slaw (centered). Drizzle with smoky BBQ sauce over the onion ring and around the plate. Sprinkle with chopped parsley if using. Cap with the top bun and serve immediately.