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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.
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| 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
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| 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. |
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| 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. |
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| Normally these are an appetizer but deep-fried pickles seemed the perfect topping for this sandwich. |
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| 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] |
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| Toasting the inside of the roll is needed for flavor and texture, so don't skip that part. |
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| The smoked cheddar, pulled pork, bacon and BBQ sauce would have been a good enough sandwich if I had stopped right here... |
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| But adding the pepper jack cheese and burnt ends make this sandwich epic! |
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| It is a good thing we hot-press this sub because before getting smashed, this tallboy casts a long shadow. |
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| 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. |
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| The beginning of a beautiful cheese skirt - that's the best part of a hot cheese sandwich. |
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| 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. |
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| We split this Smashtastic, there's no way I could eat the whole thing by myself. |
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| Tender, melty, stacked, cheesy, smoky, beefy, peppery, crispy, toasted, sweet and spicy! |
