BBQ Beef Sandwich with Grilled Vidalia Onions

BBQ Beef Sandwich with Grilled Vidalia Onions
16 servings, 1 sandwich each


Ingredients Weights Measures
KRAFT Italian Dressing, divided 1 lb. + 4 oz. 2-1/2 cups
beef briskets 7 lb. 2 each
BULL'S-EYE Honey Smoke Barbecue Sauce 1 lb. + 4 oz. 2 cups
medium Vidalia onions, cut into 1/4-inch-thick slices 1 lb. + 10 oz. 4 each
sandwich rolls, split - 16 each


POUR 2 cups of the dressing (or 1 cup of the dressing for trial recipe) over meat in shallow nonreactive pan; turn meat over to coat both sides with dressing. Cover and refrigerate at least 2 hours or overnight to marinate, turning occasionally.

REMOVE meat from marinade; discard marinade. Place meat in full-size hotel pan (or half-size hotel pan for trial recipe). Cover with foil.

BAKE in 275°F-standard oven for 2-1/2 hours (or in 250°F-convection oven for 1-1/2 hours) or until meat is tender and cooked through (160°F). Drain excess liquid.

POUR barbecue sauce over meat. Continue baking 30 min., basting occasionally with the liquid in bottom of pan. Meanwhile, grill onions over medium heat about 5 min. or until tender, turning and brushing occasionally with the remaining 1/2 cup dressing (or 1/4 cup dressing for trial recipe). Cut meat diagonally across the grain into thin slices.

FOR each serving: Fill 1 roll with about 5 oz. of the meat mixture and about 1/4 cup of the onions.

Kraft Kitchens Tips

Substitute quartered mushrooms for the onions, using 4 cups quartered mushrooms (or 2 cups quartered mushrooms for the trial recipe).
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