How to Make a Barbecue Sandwich Salad | MyRecipes

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought croutons

Toasted bread is a healthier, fresher alternative.

ranch dressing

🥗Healthier: Greek yogurt dressing

💰Cheaper: vinaigrette

Greek yogurt dressing is lower in calories and adds protein.

Prepare the quick pickle brine by combining 1 cup of water, 1 cup of rice wine vinegar, 2 teaspoons of coriander seeds, 1 teaspoon of black peppercorns, and 2 teaspoons of mustard seeds in a pot.

Heat the brine on high until it comes to a boil.

Slice the English cucumber into thin rounds.

Once the brine is boiling, pour it over the sliced cucumbers in a bowl.

Let the cucumbers pickle for about 10 minutes, then transfer them to the fridge for at least a couple of hours to cool.

Preheat the oven to 450 degrees Fahrenheit.

Tear 3 seeded sandwich buns into bite-sized pieces for croutons.

Drizzle the torn bread pieces with 2 tablespoons of olive oil and sprinkle with salt and pepper.

Toss the bread pieces to coat evenly and spread them out on a baking sheet.

Bake the croutons in the preheated oven for about 10 minutes, checking at 5 minutes to toss them for even browning.

Once the croutons are golden and crispy, remove them from the oven and let them cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens