Mitten Sandwiches Recipe
Mitten Sandwiches Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 8 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 8 hours

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

Directions

Place the roast in a 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.
Originally published as Mitten Sandwiches in Quick Cooking November/December 2001, p39

Nutritional Facts

1 each: 665 calories, 20g fat (6g saturated fat), 134mg cholesterol, 1077mg sodium, 85g carbohydrate (44g sugars, 3g fiber), 40g protein.

  • 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
  1. Place the roast in a slow cooker. Cover and cook on low for 8 hours or until the meat is tender.
  2. 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.
  3. 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.
  4. 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.
Originally published as Mitten Sandwiches in Quick Cooking November/December 2001, p39

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dilounge User ID: 4185691 81548
Reviewed Feb. 3, 2013

"We enjoyed this a few weeks ago,...so simple, a perfect side after the sport!"

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