John Pannell
recteq chefChuck Roast Sandwich
The perfect way to serve up leftover Chuck Roast, this recipe is just dripping in smoky recteq goodness! Ben's Heffer Dust, a smidge of garlic, and a handful of bread and butter pickles make for a delicious combination.
10 min
Prep Time10 min
Cook TimeIntermediate
Difficulty23
LikesInstructions
- Step 1: Preheat recteq to 350°F and allow to come up to temp. Add shredded chuck roast to aluminum pan. Pour beef stock in pan and place pan inside recteq. Allow beef to warm up, about 15 minutes.
- Step 2: As beef warms up, add garlic paste and mayo to small bowl and mix well, add 1 tablespoon of Ben's Heffer Dust to mayo mixture and mix until well incorporated.
- Step 3: Remove Beef from recteq and add mayo to hoagie rolls. Then add a little cheese to bottom of hoagie roll, top with steaming hot chuck roast( be sure to get some of the juices in the hoagie roll).
- Step 4: Top each hoagie roll with more cheese and place hoagies back in recteq to melt the cheese, (about 5 - 8 minutes).
- Step 5: Remove from recteq and allow to rest for 5 minutes before adding the bread & butter pickles to top of sandwich. Serve and enjoy.
Serving Size
Ingredients
- 2 pounds Chuck Roast, cooked & shredded
- 1/2 cup(s) Beef Stock
- 3 tablespoon(s) Ben's Heffer Dust
- 2 tablespoon(s) Garlic Paste
- 1 1/2 cup(s) Mayo
- 4 Hoagie Rolls
- 2 cup(s) Colby Jack Cheese
- 16 Bread & Butter Pickles
Tools Needed
Chef Pairings
A side of classic Grandma's Mac 'n Cheese is going to make your meal a real hit! Don't forget to add some fresh watermelon if it's in season.