BBQ Cabbage Sandwich Premium PD Recipe
- Cuisine: American
- Skill Level: Easy
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This vegged-up South Carolina-style BBQ sandwich garnished with a Vietnamese Banh Mi pickled slaw topping twist is a summer 2024 harvest favorite. Jerry goes wild over this sauced up, veg-on-veg, two-handed sandwich—we know it will be a Protective Diet fan favorite, too!
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We had the sandwich last night. And it was scrumptious! The flavors go together so well, and I love the crunch of the sandwich and the pickle of some of the vegetables. Yeah, it’s amazing. When I first looked at the recipe. I thought it was gonna be too hard for me to be able to do, but it is not. It’s easy to make and put together and we loved it! If you like a BBQ, you will love this too!
I had the BBQ Cabbage Sandwich using red cabbage and Creamy Ranch I had on hand for my feast last night with leftover Zuppa Toscana. Y’all!!! This is SO good. And easy. You have to try it. It was so super filling for me on my big slabs of breadmaker onion bread, that I actually skipped dessert and could only eat ¾ of a sandwich. I saved ¼ of it for tonight. The veg was enough for about 3 big sandwiches, plenty of leftovers. Julie is a kitchen WIZARD! How does she make simple veggies, sauce & bread taste so so good??
This sandwich has everything I love! Flavor, crunch and ease of preparation.
What a great sandwich—the flavor combinations are perfect…so delicious! I used the buttermilk dressing for the sandwich spread, jalepeno brine for the sandwich slaw, and artisan wheat sourdough bread.