Philly to Texas Grilled Veggie BBQ Sandwich Recipe

Name: Philly to Texas Grilled Veggie BBQ Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chili powder; 1/4 cup Spanish paprika; 3 tablespoons brown sugar; 2 tablespoons ground cumin; 1 tablespoon kosher salt; 1 tablespoon ground black pepper; 1 teaspoon cayenne; 1/4 chopped onion; 4 tablespoons butter; 2 cups beef stock; 1/2 cup ketchup; 1/4 cup canned chipotle; 1/4 cup apple cider vinegar; 4 tablespoons softened butter; 1/8 cup red ribbon sorrel, finely chopped; 1 tablespoon kosher salt; 4 portobello caps; 2 zucchini, sliced longwise; Olive oil; 1 bunch baby green onions; 2 French baguettes, cut in half and sliced for sandwiches

Servings: persons

1/2 cup chili powder
1/4 cup Spanish paprika
3 tablespoons brown sugar
2 tablespoons ground cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 teaspoon cayenne
1/4 chopped onion
4 tablespoons butter
2 cups beef stock
1/2 cup ketchup
1/4 cup canned chipotle
1/4 cup apple cider vinegar
4 tablespoons softened butter
1/8 cup red ribbon sorrel, finely chopped
1 tablespoon kosher salt
4 portobello caps
2 zucchini, sliced longwise
Olive oil
1 bunch baby green onions
2 French baguettes, cut in half and sliced for sandwiches

1
For the dry rub: In a mixing bowl, combine the chili powder, Spanish paprika, brown sugar, cumin, kosher salt, black pepper and cayenne.
2
For the BBQ sauce: Saute the onions in the butter and, when opaque, add the beef stock, ketchup, chipotle, apple cider vinegar and 3 tablespoons of the dry rub.
3
Bring to a boil, lower the heat and simmer for 15 to 20 minutes.
4
Blend until smooth.
5
For the sorrel compound butter: Combine the butter, sorrel and salt until well incorporated.
6
For the veggie sandwich: Preheat an outdoor grill or indoor grill pan.
7
In a large mixing bowl, toss the mushroom caps and zucchini slices with olive oil and some dry rub.
8
Place on the grill and cook on all sides, turning occasionally, until great grill marks are made.
9
In a mixing bowl, toss the baby green onions with olive oil.
10
Add them to the grill and cook until charred on all sides.
11
To assemble the sandwiches, slather the bread with sorrel compound butter.
12
Then add the mushroom caps and zucchini slices.
13
Top with the green onions and drizzle with Texas BBQ sauce.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup chili powder, 1/4 cup Spanish paprika, 3 tablespoons brown sugar, 2 tablespoons ground cumin, and more.

Yes, Philly to Texas Grilled Veggie BBQ Sandwich falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Philly to Texas Grilled Veggie BBQ Sandwich

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