Type what you have

Ingredients

• ✓ sandwich bun
• pork loin roast
• water
• barbecue sauce

Instructions

1. 1 Place pork in a slow cooker and add enough water to cover the bottom of the slow cooker.
2. 2 Cook on Low for 7 hours. Transfer pork to a bowl and shred with two forks. Return pork to slow cooker and stir in barbeque sauce. Continue to cook on Low for 45 minutes to 1 hour.
3. 3 Spoon a generous amount of pork into each roll to serve.

By Jeannie

Ingredients

• ✓ sandwich bun
• white vinegar
• grape jelly
• paprika
• mustard powder
• brown sugar
• sweet chili sauce
• water
• ham

Instructions

1. 1 Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.
2. 2 Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.
3. 3 The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.
4. 4 Spoon the ham onto sandwich buns to serve.

By PJ's kitchen

Ingredients

• ✓ sandwich bun
• beef broth
• ketchup
• brown sugar
• lemon juice
• steak sauce
• garlic
• black pepper
• worcestershire sauce
• salt
• beef eye of round roast

Instructions

1. 1 Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
2. 2 Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
3. 3 Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
4. 4 Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

By LEAHB21

Ingredients

• ✓ sandwich bun
• vegetable oil
• firm tofu
• tomato
• red bell pepper
• yellow onion
• garlic
• nutritional yeast
• soy sauce
• red pepper flakes
• paprika
• turmeric
• salt
• vegan mayonnaise
• spinach
• avocado

Instructions

1. 1 Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
2. 2 Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

By Leslie Lopez

Ingredients

• ✓ sandwich bun
• vegetable oil
• onion
• green pepper
• ground beef
• tomato ketchup
• worcestershire sauce
• brown sugar
• salt
• pepper

Instructions

1. 1 Heat oil in a large frying pan set over medium-high heat. Saute onions and green pepper for 5 minutes.
2. 2 Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.
3. 3 Stir in ketchup, Worcestershire sauce, sugar, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

By Heinz

Ingredients

• ✓ sandwich bun
• new york strip steak
• salt
• black pepper
• olive oil
• butter
• button mushroom
• bell pepper
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Season steaks with salt and pepper; allow steaks to come to room temperature, about 15 minutes.
2. 2 Heat oil in a skillet over medium heat until very hot; lay steaks in pan and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a warm plate; cover and let rest, about 10 minutes.
3. 3 Melt butter in same pan over medium heat; stir in mushrooms and peppers. Season with salt and pepper; cook and stir until tender, about 5 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast buns under the broiler until golden, about 2 minutes. Divide mozzarella cheese over bottom halves of buns; return to broiler until cheese melts, about 2 minutes.
6. 6 Slice steak very thinly. Pile steak slices over cheese-topped bun halves; top with mushrooms and peppers. Spread mayonnaise on top halves of buns; place over sandwich.

By debbie eckstein

Ingredients

• ✓ sandwich bun
• avocado oil
• mushroom
• spinach
• onion
• garlic
• ground chicken breast
• chicken soup base
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking pan with 1/2 of the avocado oil.
2. 2 Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
3. 3 Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
4. 4 Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
5. 5 Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Place each chicken burger on a bun.

By Bibi

Ingredients

• ✓ sandwich bun
• pork shoulder
• garlic
• coffee
• onion
• worcestershire sauce
• liquid smoke
• red pepper flake
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up.
2. 2 Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork.
3. 3 Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand.
4. 4 Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir.
5. 5 Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.

By JOYCE

Ingredients

• ✓ sandwich bun
• chicken breast
• dill pickle
• pickle brine
• peanut oil
• all-purpose flour
• powdered sugar
• salt
• paprika
• black pepper
• celery salt
• basil
• egg
• milk
• butter

Instructions

1. 1 Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
2. 2 Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
3. 3 Whisk eggs and milk together in another bowl.
4. 4 Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
5. 5 Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
6. 6 Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
7. 7 Deep-fry chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
9. 9 Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

By RainbowJewels