Beer Belly Sandwich
Beer Belly Sandwich
Directions
- Rub pork belly with BBQ rub and cook ahead of time (use beer as cooking liquid).
- Slice chilled pork belly into 1/2” x 4” pieces; season with BBQ rub on both sides.
- Place an aluminum pan on grill; add beer. Grill pork belly on both sides, place in beer. Rub pork butt with pork rub and smoke or slow roast, add beer to retain moisture.
- Season pulled pork belly with pork rub, place in beer to reheat.
- Split sausage down center 3/4 through; cut in half and place in beer to keep warm.
- Add dressing to grated zucchini to make slaw.
- Lightly grill buns; place sausage on bottom bun, followed by pulled pork, BBQ sauce, slaw, and 2 pc. of belly. Place peppers, onions, and cheese on top of pork, followed by top bun. Serve with chips.
Ingredients
- 8 oz Allegiance® Pork, Belly, cooked
- as needed Magellan® BBQ seasoning rub
- as needed Magellan® pork rub
- 1/2 cup West Creek Moonshine BBQ sauce
- 2 ea Roma® Sausage, Italian, grilled
- as needed beer
- 1 ea Peak Fresh Produce® Zucchini, seeded, shredded
- 2 oz West Creek® slaw dressing
- 1/2 ea Peak Fresh Produce® Pepper(s), Red, seeded, grilled, julienned
- 1 ea Peak Fresh Produce® Onion(s), Red, sliced thick, grilled, cut in half
- 4 oz Bacio® mozzarella and provolone cheese, shredded
- 4 ea Heritage Ovens® Hamburger Bun
- 12 oz West Creek® Chips
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
