Recipe courtesy of Brooks Burgers SLO
Recipe courtesy of Brooks Burgers SLO
Episode:
Sandwich Smorgasbord
The Big Sheesh Sandwich
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- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1516
- Total Fat
- 70 g
- Saturated Fat
- 19 g
- Carbohydrates
- 149 g
- Dietary Fiber
- 24 g
- Sugar
- 16 g
- Protein
- 89 g
- Cholesterol
- 193 mg
- Sodium
- 2383 mg
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1516
- Total Fat
- 70 g
- Saturated Fat
- 19 g
- Carbohydrates
- 149 g
- Dietary Fiber
- 24 g
- Sugar
- 16 g
- Protein
- 89 g
- Cholesterol
- 193 mg
- Sodium
- 2383 mg
Ingredients
Barbacoa:
Cilantro Aioli:
Sandwiches:
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Directions
- For the barbacoa: Preheat the oven to 375 to 400 degrees F.
- Stir together the chili powder, smoked paprika, soul food seasoning, cayenne, cumin, oregano and salt in a bowl. Rub the chuck cubes with the seasoning mix until evenly coated.
- Stir together the liquid smoke and 1 cup water in a small bowl. In a large bowl, mix together the garlic, liquid smoke mixture and 6 cups water. Add the chuck cubes to a large pan, then pour the mixture over the meat. Roast until a meat probe can easily go through the meat, about 4 hours.
- For the cilantro aioli: In a blender, combine the tomatillos, avocado, jalapeño, cilantro, parsley, lemon juice, mayonnaise, salt and 1/4 cup water. Blend until smooth.
- For the sandwiches: Cook 1 1/2 ounces onion and 1 1/2 ounces peppers and in a pan until tender and slightly caramelized.
- Drop an 8-ounce portion of barbacoa onto a flat top or griddle along with 2 slices of sourdough. Flatten the barbacoa to crisp up on one side, then flip. Drizzle 2 to 3 ounces cilantro aioli over the crisped barbacoa. Add the cooked onions and peppers on top of the barbacoa. Place 2 slices pepper jack on top, then cover with a lid to melt the cheese and steam the meat to keep it moist. Place everything on top of the sourdough, then slice down the middle, stack and serve facing outward. Repeat to make more sandwiches.
