One sandwich is great, but a giant sandwich that can be torn into twelve saucy handfuls is just so much better. We love the balance of cheesy, crunchy, and fresh, bundled in this wheel of twelve. Whip it up (and wait for the compliments) for your next bring-a-plate gathering, kids' birthday party, or scale it down for a fun dinner with the family. Got half an hour? Let’s go!
Ingredients
Rolls:
2 Dinner Ladies Pulled Pork with BBQ Sauce
8 slices provolone cheese
1 round of 12-14 attached white bread rolls
1 tbs olive oil
Coleslaw:
½ green cabbage, shredded
2 carrots, grated
½ cup spring onions, chopped
1 cup parsley, chopped
Coleslaw dressing:
1 tbs white wine vinegar
2 tbs olive oil
1 tsp Dijon mustard
¼ tsp sugar
Pinch of salt
Method
Preheat the oven to 180˚C. Meanwhile, reheat the pulled pork with BBQ sauce according to the packet instructions.
Cut the full round of rolls in half, keeping them as a whole slab (don’t separate them!). Place a layer of 4 slices of provolone onto the bottom half of the round, topped by the heated pulled pork with BBQ sauce and then top with the remaining slices of provolone. Pop on the top half of the round, wrap in aluminium foil and drizzle with the olive oil. Place in the oven for 20 minutes or until the cheese is melted and the rolls are golden brown.
While the rolls are cooking, make the coleslaw by mixing the shredded cabbage, grated carrot, chopped spring onion, and chopped parsley in a bowl. Mix the dressing ingredients and toss through the slaw.
Once the rolls are ready, remove them from the oven and unwrap the foil. Take off the lid and top the filling with your freshly made coleslaw, then replace the lid and enjoy tearing your way into the buns at your next get-together or family BBQ.
Enjoy!
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