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Hog Barbecue Sandwich

Hog Barbecue Sandwich Recipe
Yield: 8 Servings (14 oz. each )

Yield: 8 Servings (14 oz. each )

A brioche bun piled high with sliced ham, crisp bacon, house-made pickled peppers and onions and topped with tangy barbecue sauce. Serve with Simplot SeasonedCRISP® Delivery+® Savory Battered Wedges and lots of napkins.

Ingredient Weight Measure
Cider vinegar 8 fl. oz. 1 cup
Sugar 8 oz. 1 cup
Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb 2.5 lbs. 1 bag
Jalapeño pepper, fresh, sliced very thin 2 each
Butter as needed
Ham, sliced 24 oz.
Brioche buns 8 each
Simplot SeasonedCRISP® Delivery+®: Savory Battered 14 Cut Crinkle Cut Wedge, Skin On 14 Cut 2 lbs.
Bacon, sliced, cooked 16 slices
Barbecue sauce, vinegar-based, prepared 16 fl. oz.
Preparation Instructions:
Step 1
In a pot combine vinegar and sugar, bring to a boil over medium heat. Add frozen peppers and onions and jalapeño peppers, stirring to combine. Return to a boil, turn off heat and cool to room temperature. Transfer to a plastic container, partially cover and refrigerate for at least 30 minutes.
Step 2
Add 1 Tbsp. butter to preheated griddle or sauté pan over medium heat. Add 3 oz. ham and quickly sear on all sides, about 2-3 minutes or until ham is slightly charred and heated through.
Step 3
Spread 1 tsp. butter to both sides of brioche buns and toast until golden brown.
Step 4
Prepare potato wedges according to package instructions. Transfer to a paper-lined platter and hold hot.
Step 5
For each serving; place seared ham on bottom half of toasted bun. Top with 2 oz. drained pickled peppers and onions, 2 slices of cooked bacon, and 2 fl. oz. barbecue sauce. Place top bun and secure with skewer. Serve with 4 oz. potato wedges.
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