3 Meats Sandwich Recipe

Warm and combine

If meats are refrigerated, warm the pulled pork, brisket, turkey, ham and sausage gently. Place pulled pork and brisket in separate small saucepans or oven-safe dishes. Add 1/4 cup barbecue sauce to the pulled pork and 2 tbs barbecue sauce to the brisket; heat over low-medium heat until hot (about 6–8 minutes), stirring occasionally. Warm turkey and ham in a skillet or microwave for 1–2 minutes until heated through. If using sausage, briefly sauté slices in a skillet over medium heat 3–4 minutes until browned.

After warming, toss the pulled pork with an additional 2 tbs of barbecue sauce so it is well coated. Combine all warmed meats in a bowl and season with kosher salt and freshly ground pepper. Taste one bite and adjust with up to 1 tsp more barbecue sauce or 1 tsp hot sauce if you want more tang or heat.

Preheat oven to 350°F (175°C) or set a broiler to low. Slice rolls/hoagie buns horizontally. Spread softened butter lightly on cut sides of each roll. Place rolls cut-side up on a baking sheet and toast in the oven 4–6 minutes until edges are golden. If you prefer, toast in a hot skillet 2–3 minutes.

Remove rolls from oven. On the bottom half of each roll arrange 2 slices of cheese (overlap if needed).

Divide the warmed mixed meats evenly among the 4 rolls (approximately 1 cup of meat mixture per sandwich). Mound the meats on top of the cheese so heat will help melt it.

Spread about 1 tbs mayonnaise and 1/2 tbs mustard on the top halves of the rolls (adjust to taste). Add sliced dill pickles, a few rings of red onion, a small handful of shredded lettuce and 2–3 slices of tomato if using.

Close sandwiches and if you want the cheese more melted, return assembled sandwiches to the oven for 2–3 minutes or place in a panini press for 2–4 minutes until cheese softens and fillings are hot.

Cut sandwiches in half crosswise, secure with toothpicks if desired, and serve immediately with extra barbecue sauce and hot sauce on the side.