Speedy Beef (or Chicken) on a Bun with Hickory Smoked PBJ BBQ Sauce, Artichoke & Red Pepper Slaw and Maple Baked Bean Aioli

Speedy beef on a bun

Speedy Beef on a Bun


600 grams (2 pkgs) deli sliced natural roast beef or hickory smoked chicken breast (I use Maple Leaf Natural Selections)

6 whole wheat or white kaiser buns

Hickory Smoked PBJ BBQ sauce:
2/3 cup smooth peanut butter

1 tsp. horseradish

1 cup ketchup

1/3 cup seedless raspberry jam

2 Tbsp. molasses

1/3 cup lime juice from concentrate

2 tsp. Dijon mustard

1 tsp. crushed or pureed garlic

2 tsp. hickory liquid smoke flavour

Red pepper and Artichoke Slaw:
1 Tbsp. mayonnaise

340 g/12 oz. pkg of broccoli slaw

1/2 tsp apple cider vinegar

1 tsp caraway seeds

1 tsp sugar

2/3 cup roasted red pepper (from jar), well drained, and finely chopped (I use Mezzetta brand)

2/3 cup (from jar) marinated artichoke hearts, well drained and finely chopped

Maple baked bean aioli:
2 Tbsp. mayonnaise (I use Hellman’s)

2/3 cup canned maple brown beans, strained (reserve 2 tsp of the liquid to add)

½ tsp. crushed or pureed garlic

1 Tbsp. tamed jalapenos (I use Mezzetta), finely chopped


Mix all PBJ BBQ sauce ingredients together in medium saucepan over medium heat and stir together with a whisk. Reduce to low and add beef or chicken. Simmer on low heat for 15 minutes stirring regularly.

Meanwhile, mix red pepper and artichoke slaw ingredients together. Set aside

In a separate bowl, crush beans with a fork (until they are a thick paste consistency) and then mix remaining maple baked bean aioli ingredients together.

When beef is done, drain through sieve. Discard remaining sauce (if you like it extra saucy, reserve a little to add to sandwich as desired).

Assembly: slice buns in half horizontally. On bottom side of bun add baked bean aioli, then meat, then coleslaw mixture, dividing ingredients between 6 buns. Serve immediately.

Prep time: 15 minutes

Total time: 30 minutes