No Depression Recipe

Prepare protein

Choose one protein: chicken, pork, or tempeh. If using chicken thighs, trim excess fat and remove skin if desired. If using pork shoulder, slice into 1/4-inch-thick cutlets across the grain. If using tempeh, slice into 1/4-inch-thick pieces. Pat chosen protein dry with paper towels.

If using bone-in chicken, you may wish to butterfly or debone to allow even pressing and faster cooking. For tempeh, steam for 10 minutes before marinating to remove bitterness (optional).

Make rub

In a small bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, ground cumin, and cayenne (if using). Mix until even.

Rub a thin, even layer of oil over the protein (about 1 tablespoon total) to help the dry rub adhere. Sprinkle and press the dry rub onto both sides of each piece of protein, coating evenly.

Let the seasoned protein rest at room temperature for 15–20 minutes or refrigerate up to 2 hours for more flavor. If refrigerated, bring back to room temperature for 20 minutes before cooking.

Make quick sauce

Combine ketchup, apple cider vinegar, molasses (or brown sugar), Worcestershire sauce, hot sauce, and water in a small saucepan. Warm over medium-low heat, whisking until smooth. Simmer gently 3–5 minutes to let flavors meld, then taste and adjust salt, sugar, or vinegar to balance. Keep warm.

Preheat and oil press

Preheat a cast-iron griddle, large skillet, or outdoor grill to medium-high (about 400°F / 200°C). If you have a heavy cast-iron press or grill press, preheat it as well. If not, prepare a foil-wrapped brick or heavy skillet to use as a press.

Add 1 tablespoon oil to the hot cooking surface and spread to coat. For chicken and pork: place pieces on the hot surface and immediately press firmly with the heated press (or weighted foil-wrapped brick). Cook without moving for 4 minutes to develop a deep sear.

After 4 minutes, lift the press and flip each piece. Press again and cook 3–6 minutes more depending on thickness: chicken and pork should reach an internal temperature of 165°F (74°C) for chicken and 145°F (63°C) for pork (allow a 3-minute rest). For tempeh: cook 3–4 minutes per side until deeply browned and caramelized.

During the last 1–2 minutes of cooking, brush a thin layer of the warm barbecue sauce onto the top side, flip once, and brush the opposite side so both sides get a glossy coat. If you like a stickier finish, brush and cook an additional 30–60 seconds per side to set the sauce.

Optional: add 1 tablespoon butter during the final minute and spoon the melted butter and sauce over the protein for extra richness.

Remove protein from the heat and let rest 3 minutes (chicken/pork) to allow juices to redistribute and for pork to finish cooking. Tempeh can be served immediately.

Split buns and toast cut sides on the hot griddle with a little butter or oil until golden, about 1 minute. If you want a pressed sandwich (like a panini), assemble the sandwich open and place the cooked protein on the bottom bun, top with a spoonful of extra barbecue sauce, a handful of coleslaw (if using), and pickles or quick-pickled onions.

Close sandwich and press on the griddle with the press or a heavy skillet for 30–60 seconds to meld and warm through. Alternatively, serve unpressed as a stacked sandwich.

Slice in half and serve immediately. Serve any remaining sauce on the side.