#BubbaQs #AwesomeSauce #BetterBBQ Barbecue Sauce

BubbaQs Mushroom Sandwich

Name: BubbaQs Mushroom Sandwich
Prep time: PTM
Ingredients: 8 each Portabella Mushrooms; 1 tbsp Salt; 3 tbsp Brown Sugar; 2 tsp Cayenne Pepper; 1 tbsp Black Pepper; 4 tbsp Paprika; 1 tbsp Onion Powder; 1 tbsp Garlic Powder; 1/4 cup Olive Oil , or Grapeseed; 1 head Cabbage; 6-8 oz. Blue Cheese Dressing; 1 cup Pickled and or Raw Onion (how ever much you like onion).; 1 tsp Salt, or 6 Dried Guajillos; 1 cup Apple Cider Vinegar, or Distilled; 1 large Red Onion, or Two Small Red Onions; 1/4 cup White Sugar; 8 each Brioche Buns , Sliced in Half; 1 bunch Cilantro, Washed and Freshly Chopped; 4 each Lime, Quartered and Deseeded; 2 each Avocado, Sliced Thin

By slyconcepts

October 17, 2016

Portabella mushrooms, brown sugar, cayenne pepper...just some of the mouth-watering ingredients that go into this sandwich.

Directions

1For the Mushroom Clean the Portabella by using a spoon to remove the gills from beneath the mushrooms. Once all the mushrooms are clean rinse gently with cold water and set on a paper towel to dry. Mix all the dried spices in a bowl, once all the spices have been married drizzle in the Olive oil with a whisk making sure the spices don't clump up. Now that the rub is made evenly coat all the mushrooms with the rub and set in refrigerator or at least one hour.

2For the Slaw Cut Cabbage in quarters, remove core. Slice Cabbage about 1/8 inch thin and place in a bowl. Add pickled onion, raw onion, blue cheese, and salt. Mix together and let sit for 5-10 minutes. You can add pickle liquid if you would like more tart slaw.

3For the Pickled Red Onions In small sauce pan pace the apple cider vinegar and sugar, On a medium heat bring to a simmer until sugar is dissolved. Slice the red onion into thin half moons and place in to a small non corrosive container. (glass or plastic). Pour the hot pickle liquid over the onions, set aside. This step can be done up to a week in advance. Pickled red onions can be kept refrigerated in an air tight container.

Build the Sandwiches

1Preheat Grill on a medium to high heat. Bring out mushrooms from the refrigerator set them on a dry paper towel to absorb excess moisture. Place on hot grill and cook for about 4 minutes on each side (medium). Note that the brown sugar in the rub will char and mushroom will start to burn on edges, you want this! Remove the mushrooms from the grill and place inside the freshly sliced brioche. Top with Slaw and red onion, add sliced avocados if you would like. Garnish with the pickled red onions, freshly chopped cilantro and Limes. Enjoy

Ingredients

For the Mushrooms and Rub

8 each Portabella Mushrooms

1 tbsp Salt

3 tbsp Brown Sugar

2 tsp Cayenne Pepper

1 tbsp Black Pepper

4 tbsp Paprika

1 tbsp Onion Powder

1 tbsp Garlic Powder

1/4 cup Olive Oil , or Grapeseed

For the Slaw

1 head Cabbage

6-8 oz. Blue Cheese Dressing

1 cup Pickled and or Raw Onion (how ever much you like onion).

1 tsp Salt, or 6 Dried Guajillos

For the Pickled Red Onion

1 cup Apple Cider Vinegar, or Distilled

1 large Red Onion, or Two Small Red Onions

1/4 cup White Sugar

Bread

8 each Brioche Buns , Sliced in Half

For the Garnish

1 bunch Cilantro, Washed and Freshly Chopped

4 each Lime, Quartered and Deseeded

To Kick it Up!

2 each Avocado, Sliced Thin

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