BBQ Beef Sandwich with Grilled Vidalia Onions

1. 1

   Pour 2 cups of the dressing (or 1 cup of the dressing for trial recipe) over meat in shallow nonreactive pan; turn meat over to coat both sides with dressing.

2. 2

   Cover and refrigerate at least 2 hours or overnight to marinate, turning occasionally.

3. 3

   Remove meat from marinade; discard marinade.

4. 4

   Place meat in full-size hotel pan (or half-size hotel pan for trial recipe).

5. 5

   Cover with foil.

6. 6

   Bake in 275F-standard oven for 2-1/2 hours (or in 250F-convection oven for 1-1/2 hours) or until meat is tender and cooked through (160F).

7. 7

   Drain excess liquid.

8. 8

   Pour barbecue sauce over meat.

9. 9

   Continue baking 30 min., basting occasionally with the liquid in bottom of pan.

10. 10

    Meanwhile, grill onions over medium heat about 5 min.

11. 11

    or until tender, turning and brushing occasionally with the remaining 1/2 cup dressing (or 1/4 cup dressing for trial recipe).

12. 12

    Cut meat diagonally across the grain into thin slices.

13. 13

    For each serving: Fill 1 roll with about 5 oz.

14. 14

    of the meat mixture and about 1/4 cup of the onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.