Labor day is here and Edible Indy is ready to cook, drink and have a great end to the Indiana summer! These recipes are the favorites of our staff and we hope you will enjoy these as well! Give you...
- 12 sweet Hawaiian rolls
- 3 cups shredded beef, pork, or chicken (use mushrooms or tofu for vegetarian option)
- 1 bottle sweet and tangy barbecue sauce
- 12 slices of cheddar or pepperjack cheese
- 1 stick butter
- 1 tablespoon honey
- 1 tablespoon of finely diced cherry tomato
- 1 teaspoon minced onion
- A pinch of salt with fresh ground pepper to taste
Preheat oven to 375°
In a small saucepan over medium heat mix shredded meat with barbecue sauce until warmed. Add the sauce in parts to make it as saucy as you like. You probably won't use the whole bottle. Keep a fork handy to give it a taste.
Place Hawaiian rolls on a cookie sheet and cut in half to make tops and bottoms. It's faster to separate the rolls down the middle with two sections of six rolls each, then cut each section in half all at once. Separate all the rolls from each other and remove the tops.
Assemble the sandwiches with a spoonful of meat topped with a slice of cheese. Replace the roll tops.
In a small saucepan over medium heat, combine honey butter sauce ingredients. Cook until butter is melted and it begins to simmer.
Spoon sauce over assembled sandwiches. Take care to keep your bits of tomatoes and onions on top. I like to make sure the sides are covered in sauce, too. You can use a brush, or, if you're careful, pick the sandwich up and turn it to sweep it in the butter beginning to accumulate at the bottom of the cookie sheet.
Bake at 375° for about 10 minutes or until they've begun to brown and toast.
This recipe easily doubles to make more. Enjoy!
Recipe adapted from Kami Noland and Tyner Pond Farm, photo by Kami Noland