Kansas City Special2014-04-27
- Yield : 1 sandwich
- Servings : 1
- Prep Time : 5m
- Ready In : 10m
I had a similar sandwich to this at Duke’s restaurant in New York City and have been in love ever since. The spicy mustard and BBQ sauce is mellowed by the creamy coleslaw. Here is my version of this sloppy summer beauty.
I cook up my Asian BBQ Beef Brisket recipe the day before to make this sandwich.
- Hoggie Roll, ends cut of then sliced in half
- 2 Tablespoons spicy mustard
- ¼ pound fully cooked BBQ brisket, thinly sliced
- ¼ cup coleslaw
- 2 Tablespoons BBQ Sauce
Toast the hoggie rolls and spread mustard and BBQ sauce on both pieces.
Stack the sliced BBQ brisket then the coleslaw on the bottom bun. Top with to remaining hoagie slice and serve with fries or tater tots.