What kind of sandwich can be made with Shredded Beef?
it's my first time asking here so I am not exactly sure if this question is off-topic or not. So here's the question. My mother made something with shredded beef. I contains a little amount of greens and is quite tangy. It's been in the freezer for quite long now and whenever I look at it I vision a sandwich. Thing is, I don't what to make it with.
The most daunting part about it to me is finding a right binding agent that'll keep the beef from falling out of the bread slices.
Any ideas people?
Also any sauce you could recommend with it would be great. Thanks.
Best Answer
Don't know what the flavor profile of the shredded beef, but a nice flavorful hummus (Sabra is my favorite brand) is one of my favorite alternates to mayonnaise in beef sandwiches. Sounds unusual, but it's a great textural and flavor compliment.
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What goes good with shredded beef sandwiches?
Serve beef on toasted buns, and top with lettuce, and your favorite burger toppings- Hellmann's Ketchup, Hellmann's Real Mayonnaise, Hellmann's Burger Sauce, Hellmann's Spicy Dipping Sauce.How do you make shredded beef sandwiches?
StepsWhat cut of beef is best for sandwiches?
Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked.What is a beef sandwich called?
A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served on bread or a roll.Italian Shredded Beef Sandwiches Recipe - Laura Vitale - Laura in the Kitchen Episode 893
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Answer 2
Binding agent? What you describe sounds to me like it'd make a good pulled beef sandwich ... you might need some soft rolls and a lot of napkins, but you likely don't need any binder if the flavor's already good.
If you're concerned with it being overly messy, buy some unsliced rolls, cut 'em yourself, and don't go all the way through, so there's still a sort of hinge on one side. This will help to slow down the filling from ejecting when you eat it.
If you really insist on a binder, I'd look to some sort of thick sauce ... like some barbecue sauces, but you'd have to find something that matches the flavor of what you already have.
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