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Mitten Sandwiches

 Mitten Sandwiches
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.
6 ServingsPrep: 30 min. Cook: 8 hours


  • 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 barbecue sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1/2 cup grape jelly


  • 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

2 of 2

Mitten Sandwiches (continued)

Directions (continued)

  • 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.