Restaurants›LawLers Barbecue›Bbq Sandwich Recipe

Bbq Sandwich Recipe

Inspired by LawLers Barbecue
Time25m
Serves4

Pork, Chicken, Ham, or Turkey Pork served with mayo, slaw, and pickles Chicken, Ham, Turkey served with mayo, lettuce, and pickles

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Protein (choose one)

Buns & spreads

For pork version (mayo, slaw, pickles)

For chicken / ham / turkey version (mayo, lettuce, pickles)

Seasoning & finishing (for proteins)

Method

Prepare protein

1

If using pork (shredded)

Reheat 1 lb of cooked shredded pork in a saucepan over medium-low heat with 1 cup prepared BBQ sauce. Stir occasionally until heated through, about 6–8 minutes. Taste and adjust seasoning with up to 1/2 teaspoon additional salt and a pinch of pepper if needed.

2

If using cooked shredded chicken

Reheat 1 lb cooked shredded chicken in a skillet over medium heat with 4 tsp of light BBQ sauce or honey mustard (optional) and 1–2 tablespoons water if dry. Heat, stirring, until warmed through, about 4–6 minutes. Season with up to 1/2 tsp salt and a pinch of pepper to taste.

3

If using sliced ham or turkey

If slices are cold, warm gently in a skillet over medium-low for 1–2 minutes per side or microwave 20–30 seconds until slightly warm. Season lightly with salt and pepper if desired.

Prepare buns & spreads

4

Split 4 buns or rolls. Optional: spread butter (about 1/2 tbs per cut side) on cut sides and toast in a skillet or under broiler until lightly golden, about 1–2 minutes per side. Remove and set aside.

5

Spread mayonnaise on the bottom and/or top half of each bun (about 1 tbs mayo per bun or to taste).

Assemble pork sandwich (if chosen)

6

Place a generous portion of the warmed BBQ pork (about 4 oz / 1/4 lb per sandwich) onto the mayo-coated bottom bun.

7

Top the pork with about 1/2 cup quick coleslaw, then arrange 2 pickle slices on top of the slaw.

8

Close sandwich with top bun and press lightly. Serve immediately.

Assemble chicken / ham / turkey sandwich (if chosen)

9

Place about 2–3 oz of warmed shredded chicken or 2 oz sliced ham/turkey on the mayo-coated bottom bun.

10

Top the protein with one lettuce leaf and 2 pickle slices. If using chicken and you want extra flavor, drizzle ~1 tsp BBQ sauce or honey mustard on the chicken before adding lettuce.

11

Close sandwich with top bun and press lightly. Serve immediately.

Serving & storage

12

Serve sandwiches hot. Leftover components (cooked proteins, slaw, pickles, buns) can be stored separately in airtight containers in the refrigerator for up to 3–4 days. Reheat proteins gently to avoid drying.