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