How to cook a BBQ beef sandwich on the Traeger Timberline 850 wood pellet grill
Cooking 'low and slow'? Try this tasty lunch snack while you're waiting
Who can resist a delicious toasted sandwich cooked on the grill, especially this beef concoction packed with flavour. This makes an ideal lunchtime snack while you are waiting for a ‘low and slow’ brisket or rack of ribs to cook for the main evening meal.
- 4 minute steaks, Canadian or frying steak or pitta breads
- thick cut artisan white bread or pitta breads
- Dijon mustard
- 2 large white onions; sliced
- dill pickles; sliced lengthways
- BBQ sauce
- sea salt
- fresh ground black pepper
Pre-heat the Traeger to 225C (437F); if you are cooking a ‘low and slow’ just turn up the grill; as this recipe is very quick, just about 10 minutes in total, it won’t do any harm to your other cook. Gently fry the onions off in some butter in the skillet.
Butter one side of each slice of bread.
Season the steaks with the sea salt and pepper, add a drizzle of rapeseed oil then cook the steaks on a pre-heated grill for about 30 – 40 seconds on each side.
Mix the mayonnaise and the Dijon mustard about 25/75.
Assemble the sandwich; slice of bread buttered side out, then the mustard/mayo mixture, dill pickles, steak, onions and finally the BBQ sauce and top off with the second slice of bread, buttered side out.
Place on the BBQ and grill for a couple of minutes each side until the bread is golden, if using pitta bread leave out this stage. Be careful when turning over the sandwich, as there is so much filling it can try to escape.
You could also add some grated strong cheese or a dollop of horseradish sauce for an extra layer of flavour.