It’s sandwich time: we’ll use pulled
pork beef & shredded chicken as a main ingredient for a “make-your-own-sandwich” session!
I introduced my new slow cooker when documenting a roast beef dinner. Since then I used it frequently for brunch & dinner events… & today I’d like to present a sandwich session where we – about 10 people – had lots of fun, lots of meat, lots of delicious sandwich mess etc.
Basically I started with preparing beef & chicken. Here’s the beef, sort of “roast beef”:
… & here’s the chicken, sort of “chicken breast”:
After having processed each in my slow cooker for about 3-5 h & torn apart for the sake of the “pulled” & “shredded” versions…
…I got 2 bowls with basic sandwich meat:
…& in the meantime we’ve got lots of time to prepare some additional stuff for the planned sandwiches. I decided to go for a coleslaw (recipe coming soon) with carrots starting with about 1.000 gr cabbage & 2 big carrots:
It’s like shredding everything, mixing everything & adding the coleslaw sauce.
Furthermore I decided to prepare some homemade oven-baked peppers in olive oil (recipe coming soon):
(of course the peppers – see below – have to be cleaned of all the white scrap)
In the oven it takes about 30-40 min. You can peel of the skin easily: the peppers are almost melting afterwards!
… & my homemade jalapeño dip is a real winner for sandwiches!
The sandwich session!
We start with preparing a big table so that all people (about 10 in my case) will find a seat. All they need are plates & forks & (maybe) knives – of course also some beverages. The rest is up to you: you’ll fill the table with lost of plates & bowls (big bowls, medium bowls, small bowls) filled with lots of delicious meat, dips, vegetables, salads, cheese… a big bread basket – & we’re ready to start!
With full details:
- a bowl of pulled beef BBQ flavored (heated)
- a bowl of shredded chicken Asia flavored (heated)
- a small bowl with mayonnaise (about 250 ml)
- a medium bowl with ketchup (about 500 ml)
- a small bowl with mustard (about 250 ml)
- a small bowl with sour creme (about 250 ml)
- a small or medium bowl with jalapeño dip (about 200-400 ml – depending how many guests like it hot!)
- a bowl with coleslaw
- a bowl with baked peppers (maybe heated)
- a bowl with salad leaves (e. g. iceberg lettuce or romaine lettuce – 1 head)
- sliced tomatoes (about 5-6)
- lengthly sliced small pickled gherkins (cornichons) (1 small glass – about 250 ml)
- pineapple rings (1 small can – about 380 ml)
- sliced jalapeños (1 glass – about 250 ml)
- finely chopped onion rings (1-2 onions)
- cheese! (3 types – about 500-750 gr altogether)
Some thoughts about the cheese:
The sandwiches will not be toasted – at least we didn’t during our sandwich session. So if you use shredded cheese it won’t melt in the sandwich – slices of cheese won’t melt, too. I put into operation my raclette grill, filled the little pans with cheese & heated them up until melting whenever someone asked for cheese. Of course I offered different cheeses like cheddar, gouda & Gruyere.
…& some thoughts about the bread:
As I mentioned before we didn’t toast the sandwiches. Which bread to offer? I decided to choose flatbread which I cut into smaller & larger pieces each sliced through for convenience. Flatbread is rather soft & soaks up dips & any other liquid; it is easy to grab, easy to fill with lots of stuff & easy to consume.
(Think about 3 flatbreads for 10 people!)
Well: my better half… I always try to overdo a little bit when it comes to assembling stuff for a dinner like a sandwich session – my better half always stops me! Honestly – it’s quite good: too many remains aren’t so delicious next day. So – think about how much you’ll really need… assess the invited gourmets…
(Yes – I know: normally I always plead for cooking more than necessary & use the freezer to gain time etc., but here…)
The businesswoman with too many office hours thinks
Yes – for me it means to fill the slow cooker twice & ransack the food store. (Well: we can do homemade coleslaw etc., but if I’m short of time I can get everything in the food store – the homemade meat alone will do for an extraordinary sandwich party!)
I’ll add some contribution with sandwich creations soon!