Type what you have

Ingredients

• ✓ kaiser roll
• oil
• sirloin steak
• garlic salt
• black pepper
• cumin
• cayenne pepper
• mayonnaise
• refried bean
• avocado
• tomato
• lettuce
• cotija cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
3. 3 Grill on the preheated grill until medium-rare, about 5 minutes per side. Transfer steak to a cutting board and cover with foil.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown rolls, mayonnaise-side down, until golden, about 3 minutes.
5. 5 Place refried beans in a microwave-safe bowl; microwave on high until warmed through, about 1 minute.
6. 6 Slice sirloin steak against the grain into thin strips.
7. 7 Spread a thin layer of beans on bottom half of each roll. Layer with steak, avocado, tomato, and lettuce. Top with cheese and top half of roll.

By Sarah Waltrip

Ingredients

• ✓ kaiser roll
• ground beef
• onion
• egg
• canadian bacon
• pineapple ring
• cheddar cheese
• beet
• tomato
• lettuce
• mayonnaise
• dill pickle relish
• ketchup
• mustard

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Shape ground beef into four patties. Cook on the preheated grill until cooked through, 5 minutes per side.
3. 3 Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook until soft. Transfer onion to a bowl; set aside. Crack eggs into the same skillet; cook until yolks are solid, flipping once. Transfer eggs to a plate; set aside. Cook bacon in the same skillet until crisp; transfer to a paper-towel-lined plate to drain. Increase heat to high; cook pineapple rings in bacon drippings just until browned on each side.
4. 4 Set 1 kaiser roll bottom on a plate; top with 1 burger, 1 slice Cheddar cheese, 1 slice Canadian bacon, 1 egg, onion, sliced beets, 1 slice pineapple, 1 slice tomato, and 1 leaf lettuce. Spread top roll with mayonnaise, relish, ketchup, and mustard; place over burger. Repeat with remaining rolls, burgers, toppings, and condiments.

By SuzAnne Smith

Ingredients

• ✓ kaiser roll
• sour cream
• blue cheese
• worcestershire sauce
• ground chicken
• hot pepper sauce
• celery salt
• paprika
• poultry seasoning
• cayenne pepper
• cooking spray
• hot sauce
• iceberg lettuce
• celery

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine sour cream, blue cheese, and Worcestershire sauce in a small bowl; set aside.
3. 3 Combine chicken, 1/4 cup hot sauce, celery salt, paprika, poultry seasoning, and cayenne pepper in a bowl until well mixed; form into four 3/4-inch-thick patties.
4. 4 Cook on the preheated grill until grill marks appear, 6 to 7 minutes; flip burgers. Coat top rolls with cooking spray; lightly toast on grill if desired. Brush cooked side of burgers with 1 tablespoon hot sauce; cook until no longer pink in centers and juices run clear, about 5 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
5. 5 Place 1 lettuce leaf each on bottom rolls; top each with 1 burger, 2 tablespoons blue cheese sauce, 2 tablespoons celery, and top roll.

By Melissa Sweet

Ingredients

• ✓ kaiser roll
• butter
• onion
• green bell pepper
• beef stock
• ketchup
• brown sugar
• worcestershire sauce
• mustard
• garlic
• chili powder
• pulled pork
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper, and cook, stirring, about 5 minutes. Add beef stock, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, and chili powder; stir until well mixed.
2. 2 Mix in pulled pork until well combined. Season with hot sauce, salt, and pepper. Bring mixture to a boil, reduce heat to low, and allow to bubble gently until thickened and reduced, 20 to 25 minutes.
3. 3 Place about 1/2 cup of the mixture on each sliced mini Kaiser roll and serve immediately.

By Bibi

Ingredients

• ✓ kaiser roll
• swiss cheese
• ground chuck
• paprika
• onion powder
• garlic powder
• worcestershire sauce
• thyme
• cremini mushroom
• butter
• black pepper
• salt
• garlic
• parsley
• truffle oil
• lemon juice
• mayonnaise

Instructions

1. 1 Whisk together mayonnaise, lemon juice, truffle oil, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
2. 2 Melt butter in a large cast-iron skillet over medium-high heat. Stir in mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are tender and golden brown, about 10 minutes. Discard thyme sprigs. Season with 1/2 teaspoon salt and Worcestershire sauce. Transfer mushroom mixture to a bowl; keep warm for serving. Wipe out skillet.
3. 3 Stir together garlic powder, onion powder, paprika, and remaining 1/2 teaspoon each salt and pepper for the rub. Divide beef into 4 portions; gently shape into balls.
4. 4 Heat same skillet over medium-high heat. Working in batches as needed, add meat portions to dry skillet; press down firmly with a flat spatula or grill press into 41/2-inch-diameter patties. Sprinkle evenly with rub. Cook 2 minutes per side or until well browned. Top patties with Swiss cheese and cook about 30 seconds until cheese is melted and an instant- read thermometer inserted into centers registers at least 160 degrees F (71 degrees C).
5. 5 To assemble burgers, spread bun tops and bottoms with truffle mayo. Fill buns with patties and sautéed mushrooms.

By Nicole Hopper

Ingredients

• ✓ kaiser roll
• lettuce
• tomato
• onion
• dill pickle
• yellow mustard
• ketchup
• mayonnaise
• peanut oil
• bread crumb
• oregano
• marjoram
• seasoned salt
• onion powder
• garlic powder
• black pepper
• salt
• milk
• egg
• pork tenderloin

Instructions

1. 1 Gather all ingredients.
2. 2 Flatten pork slices, one at a time, by placing in between two pieces of sturdy plastic and pounding with a meat mallet until 1/4-inch thick and about 3 1/2x5 inches in size.
3. 3 Whisk egg and milk together in a shallow bowl; stir in salt, pepper, garlic powder, onion powder, seasoned salt, marjoram, and oregano until well blended. Place bread crumbs into another shallow bowl.
4. 4 Dip each flattened cutlet into seasoned egg mixture, then dip into bread crumbs until thoroughly coated. Set breaded cutlets in a single layer on a piece of parchment or waxed paper.
5. 5 Heat oil in a large skillet until shimmering. Gently lower cutlets into the hot skillet and fry until golden brown, about 4 minutes per side. Drain on paper towels.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place kaiser rolls, split-sides up, onto a baking sheet.
7. 7 Broil in the preheated oven until toasted and hot, about 1 minute.
8. 8 Remove from the oven and assemble sandwiches: Place fried cutlets on roll bottoms.
9. 9 Add toppings in the desired order: mayonnaise, ketchup, mustard, pickle, onion, tomato, and lettuce. Top sandwiches with roll tops and serve.

By Kathi Richards Smith

Ingredients

• ✓ kaiser roll
• black pepper
• salt
• cider vinegar
• molasses
• hot pepper sauce
• honey
• ketchup
• garlic
• vegetable oil
• coleslaw mix
• white vinegar
• black pepper
• salt
• hot sauce
• dijon mustard
• mayonnaise
• garlic
• maple syrup
• molasses
• honey
• hot sauce
• beef stock
• pork butt roast
• paprika
• salt
• red pepper flake
• black pepper
• garlic powder
• brown sugar

Instructions

1. 1 Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight.
2. 2 Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours.
3. 3 While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate.
4. 4 Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.
5. 5 Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
6. 6 Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.
7. 7 Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.

By valerio

Ingredients

• ✓ kaiser roll
• celery salt
• black pepper
• salt
• garlic salt
• onion salt
• worcestershire sauce
• beef brisket
• russian dressing
• barbecue sauce

Instructions

1. 1 Mix celery salt, pepper, salt, garlic salt, and onion salt together in a small bowl; stir in Worcestershire sauce. Spread mixture all over beef brisket.
2. 2 Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
3. 3 Transfer beef to a cutting board; shred into small pieces using two forks.
4. 4 Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Stir in Russian dressing and barbeque sauce; bring to a boil.
5. 5 Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on Low until flavors combine, about 1 hour.
6. 6 Serve beef and sauce on rolls.

By Gary

Ingredients

• ✓ kaiser roll
• balsamic vinegar
• olive oil
• garlic
• portobello mushroom
• mayonnaise
• basil
• mustard
• lemon juice
• butter
• lettuce
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk vinegar, oil, and garlic together in a small bowl.
3. 3 Arrange mushrooms on a baking sheet with the gills facing up; brush with about 2/3 of the marinade and let sit for 3 to 5 minutes.
4. 4 Transfer mushrooms to the preheated grill with the gills facing down; grill, basting occasionally with remaining marinade, until tender, about 4 minutes per side.
5. 5 While the mushrooms are cooking, mix mayonnaise, basil, Dijon, and lemon juice together in a small bowl. Butter toasted rolls, then spread with mayonnaise mixture.
6. 6 Remove mushrooms from the grill and place on bottom buns. Top with lettuce, tomatoes, and top buns.

By Rotorwife

Ingredients

• ✓ kaiser roll
• olive oil
• onion
• celery
• carrot
• green bell pepper
• garlic
• tomato
• chili powder
• tomato paste
• white vinegar
• black pepper
• kidney bean

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
2. 2 Stir in kidney beans, and cook an additional 5 minutes.
3. 3 Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
4. 4 Spoon bean mixture evenly into rolls and replace tops. Serve immediately.

By Karen C. Greenlee

Ingredients

• ✓ kaiser roll
• ground beef
• ground pork
• onion
• parsley
• egg
• hot paprika
• salt
• black pepper

Instructions

1. 1 Soak kaiser roll in a medium bowl of water for 10 minutes. Drain and squeeze out excess water; crumble into a large bowl.
2. 2 Add ground meats, onion, parsley, egg, paprika, salt, and black pepper to crumbled roll; mix until well blended. Shape mixture into large flattened meatballs.
3. 3 Heat a large nonstick skillet over medium heat. Fry meatballs in the hot skillet until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).

By Amy

Ingredients

• ✓ kaiser roll
• chicken breast
• pizza sauce
• salsa verde
• sour cream
• cheddar cheese
• sour cream
• hot sauce

Instructions

1. 1 Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
2. 2 Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve

By FrackFamily5 CACT

Ingredients

• ✓ kaiser roll
• ground beef
• salsa
• mushroom
• carrot
• red bell pepper
• green bell pepper
• tomato paste
• basil
• oregano
• salt
• cayenne pepper
• garlic
• slow cooker liner

Instructions

1. 1 In a skillet, cook beef over medium heat until brown, stirring to break meat in pieces. Drain fat.
2. 2 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
3. 3 Combine beef and remaining ingredients (excluding kaiser rolls) in the slow cooker.
4. 4 Cover; cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
5. 5 Carefully remove lid to allow steam to escape. Serve sloppy joes right out of your slow cooker, spooning meat onto each kaiser roll. Do not lift or transport liner with food inside. Cool slow cooker completely, spoon out any excess liquid, remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ kaiser roll
• onion
• red bell pepper
• green bell pepper
• elephant garlic
• white cheddar cheese
• asiago cheese
• ground beef
• salt
• panko bread crumb
• bacon
• shiitake mushroom
• american cheese

Instructions

1. 1 Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
2. 2 Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
3. 3 Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
4. 4 Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
5. 5 Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
6. 6 While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
7. 7 Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
8. 8 Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
9. 9 Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.

By TJWooley

Ingredients

• ✓ kaiser roll
• green leaf lettuce
• red onion
• heirloom tomato
• black pepper
• salt
• egg
• red wine
• feta
• ground pork sausage
• ground beef
• red onion
• garlic
• olive oil
• dill
• basil
• garlic
• cream cheese

Instructions

1. 1 In a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. Cover and set aside.
2. 2 Heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. Remove from heat and allow to cool.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate.
4. 4 While the grill is heating, gently mix together the cooked garlic and onion, ground beef, pork sausage, feta cheese, red wine, egg, salt, and pepper in a large bowl. Do not over work the meat mixture. Divide into 8 equal parts and form into patties.
5. 5 Grill patties on preheated grill for 5 to 10 minutes per side, until well done. Toast the split buns on the grill for 1 to 2 minutes. Assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. Place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. Add the roll tops and serve.

By Charles

Ingredients

• ✓ kaiser roll
• lettuce
• tomato
• black pepper
• salt
• parsley
• basil
• mint
• garlic
• egg
• onion
• bread crumb
• feta cheese
• spinach
• ground beef
• red bell pepper
• parsley
• mint
• lime juice
• mayonnaise
• feta cheese

Instructions

1. 1 Make the spread: Stir feta cheese, mayonnaise, lime juice, mint, and parsley together in a small bowl. Set aside until needed.
2. 2 Make the burgers: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
3. 3 Cut bell pepper in half from top to bottom; remove stem, seeds, and ribs. Place pepper onto the prepared baking sheet with the cut sides facing down.
4. 4 Cook under the preheated broiler until the skin has blackened and blistered, about 5 minutes. Remove from the oven and transfer pepper halves to a paper bag to cool and steam, about 5 minutes.
5. 5 Preheat an outdoor grill for medium heat, and lightly oil the grate.
6. 6 Peel and discard bell pepper skin. Dice flesh and place into a large bowl.
7. 7 Add ground beef, spinach, feta, bread crumbs, onion, egg, garlic, mint, basil, parsley, salt, and pepper; mix gently with your hands until evenly combined. Form meat mixture into four 4 1/2-inch-diameter patties.
8. 8 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
9. 9 Serve burgers on warm rolls with feta cheese spread, fresh tomatoes, and lettuce.

By Nick T

Ingredients

• ✓ kaiser roll
• au jus sauce
• roast beef
• kosher salt
• caraway seed
• horseradish

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rolls onto a baking sheet with the cut sides down. Brush roll tops lightly with water, then sprinkle salt and caraway seeds over top.
3. 3 Bake in the preheated oven until toasted, about 10 minutes.
4. 4 While the rolls are toasting, warm au jus sauce in a saucepan over medium heat, 3 to 5 minutes. Add roast beef and cook until heated through, 3 to 5 minutes.
5. 5 Remove rolls from the oven and transfer to serving plates. Top with warm beef and au jus sauce. Serve horseradish on the side.

By Stef

Ingredients

• ✓ kaiser roll
• cooking spray
• beef broth
• liquid smoke
• olive oil
• beef chuck roast
• barbecue seasoning
• worcestershire sauce
• barbecue sauce

Instructions

1. 1 Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
2. 2 Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
3. 3 Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
4. 4 Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
5. 5 Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
6. 6 Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
7. 7 Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

By Chriss Minnick

Ingredients

• ✓ kaiser roll
• cooking spray
• ham
• vegetable oil
• yellow onion
• green pepper
• ham glaze
• crushed pineapple
• brown sugar
• white vinegar

Instructions

1. 1 Coat large skillet with no-stick cooking spray. Heat skillet over medium heat. Saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. Remove from skillet and place in large bowl.
2. 2 Heat oil in same skillet over medium-low heat. Add onion and green pepper; saute 7 minutes or until tender.
3. 3 Stir in ham glaze, undrained pineapple, brown sugar and vinegar. Heat through. Pour over ham in bowl; toss to coat. Serve on rolls.

By Crosse Blackwell

Ingredients

• ✓ kaiser roll
• olive oil
• balsamic vinegar
• mustard
• garlic
• worcestershire sauce
• salt
• black pepper
• portobello mushroom

Instructions

1. 1 Preheat the grill for medium-high heat and lightly oil the grate.
2. 2 Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush mixture over tops and bottoms of mushrooms; let stand for 10 minutes.
3. 3 Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

By Kerri

Ingredients

• ✓ kaiser roll
• butter
• onion
• ketchup
• water
• white vinegar
• brown sugar
• worcestershire sauce
• yellow mustard
• ham
• pickle relish

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in ketchup, water, vinegar, brown sugar, Worcestershire sauce, and mustard; simmer about 10 minutes. Stir in ham; cook until sauce is bubbling and ham is heated through, 5 to 7 minutes.
3. 3 Meanwhile, heat kaiser rolls in the preheated oven until toasted, 5 to 7 minutes.
4. 4 Divide ham mixture among toasted rolls; top with pickle relish. Serve hot.

By Nanner

Ingredients

• ✓ kaiser roll
• butter
• hot dog bun
• lettuce
• mayonnaise
• lime juice
• hot pepper sauce
• salt
• pepper
• green onion
• celery
• lobster meat
• basil
• parsley
• tarragon

Instructions

1. 1 Gather all ingredients.
2. 2 Lightly butter insides of buns; line with lettuce leaves. Set aside.
3. 3 Stir mayonnaise, lime juice, hot pepper sauce, salt, and black pepper together in a medium bowl until well blended. Stir in green onions and celery.
4. 4 Gently fold in lobster until just coated.
5. 5 Stuff lobster mixture into buns. Sprinkle with basil, parsley, or tarragon.
6. 6 Enjoy!

By Starr

Ingredients

• ✓ kaiser roll
• barbecue sauce
• tempeh
• vegetable oil
• red bell pepper
• green bell pepper
• onion

Instructions

1. 1 Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
2. 2 Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
3. 3 Spoon the tempeh mixture onto kaiser rolls, and serve.

By JENNX

Ingredients

• ✓ kaiser roll
• onion
• garlic powder
• salt
• black pepper
• venison roast
• water
• hickory and brown sugar barbecue sauce

Instructions

1. 1 Mix onion, garlic powder, salt, and pepper together in a small bowl.
2. 2 Use a knife to cut small scores on both sides of venison roast, then tenderize all over with a blade-style meat tenderizer. Rub spice mixture all over roast.
3. 3 Pour water into a slow cooker and set temperature to High. Place roast in the center of the slow cooker; it's okay if some of the spice mixture comes loose in the water. Cover and cook until you can easily pull the roast in half using a knife and fork, about 3 hours.
4. 4 Drizzle 1/4 cup barbecue sauce over roast. Continue to cook on High until venison is tender and can be easily pulled apart with a fork, 3 to 3 1/2 more hours.
5. 5 Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork.
6. 6 Return meat to the slow cooker and stir in the remaining barbecue sauce.
7. 7 Serve shredded meat and sauce on rolls.

By jsp1073

Ingredients

• ✓ kaiser roll
• egg
• bacon
• creamy salad dressing
• red onion
• dijon mustard
• honey mustard
• chive
• lemon juice
• dill
• seasoned salt

Instructions

1. 1 Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.

By AlwaysHungry