Open-Faced BBQ Beef and Pork Melts
with Creamy Coleslaw- Wheat
- Barley
- Milk
- Mustard
- Egg
- Sulphites
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Sulphites
- Egg
- Wheat
- Crustaceans
- Fish
- Milk
- Mustard
- Peanuts
Ingredients: Ground beef and pork mix (beef, pork) • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Yellow onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
250 g
Ground Beef and Pork Mix
2 unit(s)
Sandwich Bun
(Contains: Tree nuts, Sesame, Soy, May contain traces of allergens, Wheat, Barley)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Sweet Bell Pepper
56 g
Yellow Onion, chopped
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
4 tbsp
BBQ Sauce
(Contains: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk, May contain traces of allergens, Mustard)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Beef Broth Concentrate
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions, peppers and beef and pork mix. Cook for 6-8 min, breaking up meat into smaller pieces, until no pink remains.** Season with salt and pepper.
- To the pan with meat mixture, add BBQ sauce, broth concentrate and 1/3 cup (2/3 cup) water. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Meanwhile, halve buns.
- On a parchment-lined baking sheet, arrange buns cut-side up.
- Spread 1 tbsp (2 tbsp) softened butter on buns.
- Divide meat filling between bun halves, then sprinkle with cheese. Toast in the top of the oven for 3-5 min, until buns are browned and cheese has melted. (TIP: Keep an eye on them so they don't burn!)
- In a large bowl, whisk together Dill-Garlic Spice Blend, vinegar, mayo and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
- Add coleslaw cabbage mix, then toss to coat.
- Divide melts between plates.
- Serve with creamy coleslaw alongside.
