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The Smashtastic is a hot-pressed BBQ sub loaded with smoked cheddar cheese, pulled pork, crispy bacon, sweet n spicy BBQ sauce, pepper jack cheese, burnt ends, and deep-fried pickles.
![Smashtastic hot-pressed BBQ sub using BBQ leftovers Smashtastic hot-pressed bbq sub with brisket, pork and bacon](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVlP1CV43Nf_HWdMh6FX1fhwhS26JmwhoSdMMoo5dX6WmSDQr2S1zBHCvc4or-VG4JsscP4W6gWDXjgZjbAWQOBbDtRrFSydsZH2FvBWULxiZ87fwwYxsNuyR9dkmEmI_unK919RfWok/s16000/Smashtastic+DSC_1527.jpg) |
Brisket burnt ends, pepper jack cheese, smoked pork, smokehouse cheddar, bacon, and sweet 'n' spicy BBQ sauce on a crispy toasted sub roll...not bad for leftovers, eh? |
This is just a concept or idea post, you really don't need a recipe to make a sandwich, right? Here is the quick rundown.
- Brush the inside face of a split 8" sub roll with olive oil and toast the cut side. I just stuck it face down on the hot panini press until they were golden and crispy.
- Top the lower bun with
- 3 slices Sargento Smokehouse Cheddar
- 3-4 ounces smoked pulled pork
- 3 sliced Smithfield Homestyle Bacon, cooked
- 1-2 tablespoons Tabasco Jalapeno Mesquite BBQ Sauce
- 2 slices Tillamook pepper jack cheese
- 3-4 ounces brisket burnt ends or sliced brisket
- 4-5 deep-fried pickles
- Top that with the bun top, brush with oil and smash it in a hot panini press until the bread is crispy and golden brown, about 1-2 minutes
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUWrzxV05jL6G3kZxolPO94zBEGD3EF9xmr5y97Ypn9HODMx3o9_2Lq_p4glx9m6KkXSQ70y8euicyr7WP9xs9h-vM0lNC2jgT7riQaPRGbkydo7KaRBn1LubfrByZshHBN1crwPVGm8/s16000/Smashtastic+DSC_0342.jpg) |
Brisket burnt ends and smoked pork from a cook back in March. We vacuum seal leftover BBQ in portion-sized bags and freeze them for things like this monster of a sandwich. Just boil in the bag for 5 minutes and you're ready to roll. |
![Deep fried pickles How I deep fry pickles](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuWueVqveo_THoFsEobqOr7GlY1CPvVu8tM0x2PbajqUFSs1jC2nP2US52THz3stZJZIIqZTlBaMlbm39suKn8-whMNsTDFvKHGy-w6rjNJhorhhg4rz8Q55UfghVVqUnui-PixnH08U/s16000/Smashtastic+DSC_0347.jpg) |
We started with Famous Dave's spicy pickles, dusted them in seasoned flour and deep-fried them at 375f for about 1 minute or so. |
![deep fried pickles How to deep fry pickles](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcuhqCwsCMJm2Zrxf4FHAOOg2P6KUot4CflbZpstZTJNbtA8KVB2DG6gYmTfPsYT-sa5UDGVUTERa3p1Y3GfenEZ0viU_Ic19dy4_e6yg3aeHd1WzpX4aggGUpp3AYu1n7jEhcSopFSo/s16000/Smashtastic+DSC_0360.jpg) |
Normally these are an appetizer but deep-fried pickles seemed the perfect topping for this sandwich. |
![Thermapen IR Thermapen IR](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0TeTByxeTBjzpSs7k-YkBtmCLivrp5QMyw31dODgj3_RWp5WgWvEh5UPOV4nGVT1mj7cWpNs8SsDY1-tR5OWxGdQRVsBFs3AcYUegy70pjewO0e24XrGMMPNJWEDbflXKf02TgLl4P8/s16000/Smashtastic+DSC_0378.jpg) |
My sister got me a Thermapen IR for my birthday, how cool is THAT? It's like a regular Thermapen, fast and accurate. But it adds a non-contact, infra-red thermometer on the other end, so you can temp check your griddle, skillet, or panini press. Thermoworks Thermapen IR [Affiliate Link] |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKup88lhXnz9Gg75fmLBKtkwJ4vrUclH1oQT3injdjUYvSL9SQkAe0PHifLHBtMLxKMyb6Sf94QcIw07I53evu-3whv1xMlqJ8m6pv0J4lYteX1VZvmV_H6zbQNy62Wh6QlXI4-fnuU58/s16000/Smashtastic+DSC_1506.jpg) |
Toasting the inside of the roll is needed for flavor and texture, so don't skip that part. |
![BBQ leftover sub - The Smashtastic](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWByABL6E237P__opHico6-DgZETCrokTTv9_F5nkQcXIDH9w73t9vrb2YipClN-7f2CojVbuRu1WitzbGtLQuotTyicHo-UHt2Ht2NYE8qCBmM5-NlfM21Hf3wpnl7vzYSFt_Ah60wT0/s16000/Smashtastic+DSC_0389.jpg) |
The smoked cheddar, pulled pork, bacon and BBQ sauce would have been a good enough sandwich if I had stopped right here... |
![Burnt ends on a bbq sandwich](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7S5whozhHd0Be3UsomQJY4Cahr2gnrkzK2QMUiABt8FriyFa17_JglphiMsSvxxtfuauj8wP4rmE1qLagLu1XVRILk8ZKMnrdAu-mfVpobD1qvT9I8ZnRnWQa-Aojs9jkcQOJ6IAu5dw/s16000/Smashtastic+DSC_0394.jpg) |
But adding the pepper jack cheese and burnt ends make this sandwich epic! |
![BBQ sandwich - The Smashtastic](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesG_7CJIwdt0eYvvoTTeu8wlSzSXRnRiM9eeOc9RS2dkwJ-8qP23pM4FilIVetdHWXRsyyK2-D3ZbGGUlurfARNk_RxmMWoVTVC9dcFUrYeEhXeL95cskrLgYz15NdWoeCi77dAD0B1I/s16000/Smashtastic+DSC_0404.jpg) |
It is a good thing we hot-press this sub because before getting smashed, this tallboy casts a long shadow. |
![Breville sanwich grill press TG425XL](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNbA-ZibI2Qu9lsbZQNypvvIAMXRT_b6CW7QWpJkafDN7g3iuJBpkQ48zu6L0oaXo5kCug7cI2eHVZw4lBwgGyyA6FuDYY1j9pi_pyGo9pZd1LNDFzfZ4rUkayn4leSGVVIopw4fDSdc/s16000/Smashtastic+DSC_0405.jpg) |
My brother got me this Breville Sandwich Grill Press Model TG425XL for Christmas years and years ago and it still performs like a rock star. I'd highly recommend it but I don't think they make them anymore. I saw some refurbished and used ones online. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmJ1M-4ERg3zuUXloU9pCYCPbRA0HTgOu-ekfNH8AhwrznNi5r6LbUKIrqKTPmdbkQH5XSPtnuyopq4iIRFCw4xfJL6_aSkCLj_WMX9vgqWk4j5gQbxv5E1vPKVEkM1QQAo0CIPJCoLw/s16000/Smashtastic+DSC_1533.jpg) |
The beginning of a beautiful cheese skirt - that's the best part of a hot cheese sandwich. |
![Smashtastic BBQ sandwich with brisket burnt ends, pulled pork cheddar and pepper jack cheese](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsCI1mGmJ3TpSG6sKSwHO30zgiSf0LuZKYwWwVDBtjBglfFARR3DAzHrsNyGSgHRhZicyxgaEZ9U9BHf4DPNVgpPzj15DQHqXl6Iu-m4cGRhyOFMzHVj58wbgE6oVmenR8eELJhJ_GX4/s16000/Smashtastic+DSC_0425.jpg) |
The things I look for to tell me that the sandwich is done is 1) is the cheese melted and 2) is the bread crispy enough to give a resounding thump if you tap it. |
![The Smashtastic BBQ sub](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhg8LkwsyC_BkiNhfXDv4WzrORUJWyZuscwYC2QJclIY_-kqklNdJoUA9ePjLSJDGTvWWZ7prSJ3DkkH3UHprDMbnjwtqa25EDqMRAnokIhwhfkjl9f1SrcEdA7YTLAvDoiaX5nhUZu2g/s16000/Smashtastic+DSC_0428.jpg) |
We split this Smashtastic, there's no way I could eat the whole thing by myself. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdoDaKZ7fapRXiKk7xdi-S3vd6AcOn6e59glBMmD9rQqiMN6NnnvSsn6wflHYw1ol27CrlX6NnkGv7kZbvhf1MDEmgXEgL-nQ7wCQfKLf673xBBhQKIKlq3Be7STXtCbLj9LRJcI_Qis/s16000/Smashtastic+DSC_1554.jpg) |
Tender, melty, stacked, cheesy, smoky, beefy, peppery, crispy, toasted, sweet and spicy! |