Mitten Sandwiches Recipe

Mitten Sandwiches Recipe photo by Taste of Home

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Although you don't wear them, these cute mitten-shaped sandwiches are sure to warm you up. Frozen bread dough is formed into mitten buns, then filled with a slow-cooked barbecue beef filling shared by Charm Holman from Springfield, Missouri.

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Mitten Sandwiches Recipe

Prep: 20 min. Cook: 8 hours

Yield: 6 Servings

20 480 500

Ingredients

1 boneless beef chuck roast (about 2 pounds)
1 loaf (1 pound) frozen bread dough, thawed
Red liquid food coloring
1 egg
1 tablespoon water
1 cup KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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1/2 cup packed brown sugar
1/2 cup ketchup
1/2 cup grape jelly

Directions

Place the roast in a 3-qt. slow cooker. Cover and cook on low for 8 hours or until the meat is tender.
Meanwhile, divide bread dough into eighths. Tint two portions with red food coloring; divide red portions into thirds. Roll each into a 3-in. rope; set aside. For each mitten, flatten one white portion into a 4-in. oval. Place on a greased baking sheet. With a sharp knife or kitchen shears, make a 1-1/2-in. diagonal cut into side of oval toward the center for the thumb. Tuck tip under to form a round thumb; spread thumb and mitten apart.
For cuff, place a colored rope below each mitten; pinch edges together and flatten slightly. In a small bowl, beat egg and water; brush over dough (dough does not need to rise). Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack.
Remove roast from slow cooker; discard juices. Shred beef with a fork and return to slow cooker. Add the barbecue sauce, brown sugar, ketchup and jelly; heat through. Split mitten rolls; fill with shredded beef. Yield: 6 sandwiches.

Nutritional Facts 1 serving (1 each) equals 665 calories, 20 g fat (6 g saturated fat), 134 mg cholesterol, 1,077 mg sodium, 85 g carbohydrate, 3 g fiber, 40 g protein.

Originally published as Mitten Sandwiches in Quick Cooking November/December 2001, p39