Giant Bbq Rib Sandwich To Feed A Crowd Recipe By Tasty

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GIANT BREAKFAST SANDWICH



Giant Breakfast Sandwich image

Supersize your next brunch with a breakfast sandwich that's big enough for a hungry crowd. For the ultimate bite, serve the wedges drizzled with maple syrup.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 8 to 12 servings (1 large sandwich)

Number Of Ingredients 9

Biscuit mix for 16 biscuits, such as Bisquick® (plus required ingredients)
2 tablespoons heavy cream
1 1/2 pounds bulk pork breakfast sausage
2 to 3 tablespoons vegetable oil
9 large eggs
Kosher salt and freshly ground black pepper
8 slices American cheese
Hot sauce, for drizzling,
Maple syrup or honey, for serving, optional

Steps:

  • Position an oven rack in the upper third of the oven and preheat to 425 degrees F.
  • Prepare enough dough for 16 biscuits according to the biscuit mix package instructions. Pat the biscuit dough into an 8-inch-wide by 1/2-inch-thick disk and transfer to a 12-inch ovenproof nonstick skillet. Brush the top of the biscuit with the cream.
  • Bake on the top rack until golden and no longer wet on the inside, 25 to 30 minutes. Turn the biscuit out onto a cooling rack and wipe the skillet with paper towels.
  • Form the sausage into an 11-inch circle on a piece of wax paper. Add 1 tablespoon of the oil to the cleaned skillet. Lift the sausage with the wax paper, flip it over into the skillet and carefully peel off the wax paper. Turn the heat to medium high and cook until browned on the bottom, about 5 minutes. Invert a large plate over the skillet. Using oven mitts, carefully flip the sausage onto the plate, then slide it back into the skillet to cook on the other side, about 5 minutes more. Remove to a plate.
  • Wipe out the skillet with paper towels, return to medium heat and add 1 tablespoon oil. Crack the eggs one at a time into the skillet in a circle, overlapping very slightly. Once all the eggs are in, loosen the edges with a spatula. If the eggs are sticking, add up to 1 tablespoon of additional oil. Sprinkle with salt and pepper. Cover with a lid and reduce the heat to medium low. Cook until the whites are set but the yolks are still runny, 3 to 5 minutes.
  • Slice the biscuit in half horizontally. Place the sausage patty on the cut side of the bottom piece, arrange the cheese slices on top of the sausage (a slight overhang is okay) and slide the hot eggs on top of the cheese. Drizzle the eggs with hot sauce and cover with the top of the biscuit. Finish with a drizzle of maple syrup or honey if desired.

GIANT BBQ RIB SANDWICH (TO FEED A CROWD) RECIPE BY TASTY



Giant BBQ Rib Sandwich (To Feed A Crowd) Recipe by Tasty image

Here's what you need: baby back ribs, paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, chili powder, barbecue sauce, honey, bread, butter, sesame seed, large onions, fresh parsley

Provided by Alvin Zhou

Categories     Lunch

Yield 8 servings

Number Of Ingredients 16

1 rack baby back ribs, membrane removed (this is essential for de-boning)
2 tablespoons paprika
1 tablespoon pepper
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 cup barbecue sauce
¼ cup honey
1 large loaf bread
4 tablespoons butter, melted
1 tablespoon sesame seed
2 large onions, sliced and caramelized
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat the oven to 300°F (150°C).
  • Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
  • Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
  • Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
  • Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
  • Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
  • With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 36 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, Sugar 27 grams

CHEF JOHN'S COPYCAT MCRIB® SANDWICH



Chef John's Copycat McRib® Sandwich image

I tip my cap to a certain fast food franchise for coming up with the idea for a boneless baby back rib sandwich, the only downside being that they use about 60 mystery ingredients-- ribs not necessarily being one of them. That's why you should try this easy homemade version with real ribs; simply bake, chill, cut, sauce, finish on the grill, and voila! One of the best sandwiches I've ever had.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 11h

Yield 4

Number Of Ingredients 10

⅓ cup kosher salt
¼ cup brown sugar
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 racks baby back pork ribs
1 cup barbecue sauce, divided
4 sesame hamburger rolls, split and toasted
1 cup coleslaw

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
  • Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
  • Bake in the preheated oven until tender, about 2 hours and 45 minutes.
  • Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
  • Cut each rack in half. Brush both sides generously with barbecue sauce.
  • Preheat a charcoal grill for high heat and lightly oil the grate.
  • Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
  • Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

Nutrition Facts : Calories 963.1 calories, Carbohydrate 80.5 g, Cholesterol 179.5 mg, Fat 51.7 g, Fiber 5.6 g, Protein 44.9 g, SaturatedFat 18.2 g, Sodium 8820 mg, Sugar 33 g

SANDWICH FOR A CROWD



Sandwich for a Crowd image

My husband and I live on a 21-acre horse ranch and are pleased to invite friends to enjoy it with us. When entertaining, I rely on no-fuss make-ahead entrees like this satisfying sandwich. -Helen Hougland, Spring Hill, Kansas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 14 servings.

Number Of Ingredients 9

2 loaves (1 pound each) unsliced Italian bread (about 11 in. long)
1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
3/4 cup sliced green onions
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 pound thinly sliced fully cooked ham
1 pound thinly sliced roast beef
14 thin slices dill pickle

Steps:

  • Cut bread loaves in half lengthwise. Hollow out both halves of each loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together. , Wrap and refrigerate for at least 2 hours. Cut each loaf into 7 slices.

Nutrition Facts : Calories 297 calories, Fat 15g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 1141mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

BBQ BEEF SANDWICHES



BBQ Beef Sandwiches image

After years of searching, I found a BBQ sandwich recipe that's a hit with all my family and friends. It's easy to freeze for future meals ... if there's any left over. -Rebecca Rohland, Medford, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 14 servings.

Number Of Ingredients 13

2 cups ketchup
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup molasses
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 boneless beef chuck roast (3 pounds)
14 sesame seed hamburger buns, split

Steps:

  • In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.

Nutrition Facts : Calories 354 calories, Fat 12g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 24g protein.

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