2 Meats Sandwich Recipe

Select and portion

Choose any two proteins from the Proteins section (pulled pork, brisket, turkey, ham or sausage). Portion a total of 0.5 lb (about 8 oz) combined — roughly 0.25 lb of each — per sandwich order (the ingredients list gives per 2 sandwiches; adjust if making more).

If using sliced meats (brisket, turkey, ham), reheat gently in a skillet over low heat with 1–2 tablespoons of water or stock and cover for 2–3 minutes until warmed through. For pulled pork, rewarm in a small saucepan with 1–2 tablespoons barbecue sauce over low heat, stirring, until hot (about 3–5 minutes). For sausage, slice cooked links and warm in a skillet over medium heat 3–4 minutes until heated through.

Split the rolls and spread softened butter on the cut faces. Toast the rolls butter-side down in a hot skillet or on a griddle for 1–2 minutes until golden and slightly crisp.

If you prefer melted cheese: after toasting, place two slices of cheese on the bottom half of each roll, cover the pan for 30–60 seconds until the cheese begins to melt.

Spread 1 tsp mayonnaise on one inside face of each toasted roll and 2 tbsp barbecue sauce on the other face (adjust to taste). If you prefer mustard instead of mayo on one side, spread 1 tsp yellow mustard.

Layer the warmed proteins: divide the combined 0.5 lb of meat between the two rolls (about 0.25 lb each). Place the first protein evenly, then add the second protein on top so both are represented.

Add cheese (if not already melted directly on the roll), then top with 2 slices of tomato, 1–2 leaves of lettuce, 4 pickle slices, and a sprinkle of thinly sliced red onion (about 2 tbsp per sandwich). Season the tomato with a light pinch of salt and pepper.

Close the sandwich, press gently, and if desired, return to the skillet for 30–60 seconds on medium-low to meld flavors and further melt cheese. Cut in half and serve immediately.

Serve each sandwich immediately while hot with extra barbecue sauce on the side. Leftover meats can be stored in an airtight container in the refrigerator for up to 3 days.

Customization: swap mayo for spicy aioli, add coleslaw on top of the meats for crunch, or substitute pickled jalapeños for heat.