Chef Todd English of Olives restaurant fame worked with the Grain Foods Foundation to create signature barbecue sandwich recipes that offer a new take on traditional backyard favorites.
"Bread is as essential to barbecue as the meat on the grill," English says. "Adding the right kind of bread, bun or roll enhances the taste of your barbecue creation."
Chef Todd English encourages consumers to think about the bread as well as the meats they use in their backyard barbecues.
Chef Todd English's unique take on the traditional hot dog includes black-eyed pea spread.
For those who want to expand their barbecue menus beyond burgers and dogs, the Korean Cubano is an easy crowd pleaser.
Yes, it's true--the backyard art of barbecue can be traced back to the cavemen. In fact, our ancestors starting barbecuing before they started talking--that's how vital the act of roasting food over an open fire has been to our existence. Anthropologists say cavemen may have started roasting meat some 1.4 million years ago.
One of the greatest barbecue innovations in human history was the creation of bread some 10,000 years ago. For millennia, man had enjoyed barbecue with only his hands. Bread changed all that. Consider the hamburger, one of America's most popular barbecue creations. A hamburger would simply be a flat meatball if it wasn't for the bun to help keep ketchup off fingers. It's a simple fact: a barbecue isn't complete without the bun.
Bread also contributes a low-fat, low-calorie source of energy to the barbecue menu, according to Judi Adams, MS, RD and president of the Grain Foods Foundation. "Grains are essential to a healthy and well-balanced diet, and provide us with the energy we need to enjoy the great outdoors."
6 soft white rolls (if available, use soft Cuban rolls)
Slice rolls in half and spread insides with mayonnaise. Layer sandwich with ham, cheese, pickles and prosciutto. Thinly brush the outside of rolls with garlic butter and place sandwich on the grill. Cook until bread is crispy and cheese is melted. Makes 6.
Hot Dogs with Whipped Black-Eyed Pea Spread, Relish and Mustard
2 cups plus 2 teaspoons extra-virgin olive oil, divided
In a pot on the grill with 2 teaspoons oil, add rosemary and sliced garlic and heat for about 1 minute. Stir in black-eyed peas. Add just enough water to cover peas, and then transfer mixture to blender. Puree the mixture while slowly adding roasted garlic and remaining extra-virgin olive oil in a steady stream. Once emulsified, add Dijon mustard and salt and pepper to taste. Place hot dogs on grill; cook until crispy and warmed through. Slit rolls down the middle and toast on the grill for 1 minute. Spread pea puree on one side of rolls and mustard on the other. Place a hot dog in each roll, slit each down the middle and fill with relish. Makes 12.