Last week my husband, Khale, and I loaded our little girls into the car and headed down to Denver where we briskly walked through the airport and just barely made it to the gate before boarding began.
Why must airports be so stressful? Uff da.
Thankfully both our girls were great on the flight - I even snuck a little nap in!
We flew into Nashville (where Lillian hoped we would see Taylor Swift) and spent a week with my family.
Yep, those are all my immediate family members. I have eight siblings so I can only imagine how huge our family gatherings will become as more of my siblings get married and have babies. It's going to be awesome.
Right before we left for our trip I was getting in the mood for some Southern style comfort food. I immediately thought of barbecue, perhaps the most popular Southern food, aside from biscuits and fried chicken of course.
I wanted to make it a bit different though so I
cooked stirred together an apricot barbecue sauce to smother some leftover shredded beef in. The apricot preserves gave the sauce just the right amount of tangy sweetness. You can use either store-bought barbecue sauce or you could mix up a batch of my homemade barbecue sauce recipe.
I also topped it with a quick and easy coleslaw because I love the creaminess and crunch it adds to the sandwich.
This recipe is another great way to use up leftover beef after you've made a roast. Or if you have some ground beef (or chicken or turkey) on hand, you could always make it sloppy-joe style.
By the way, that bread in the photo above was made with the whole white wheat flour that I was raving about on Facebook a few weeks ago. It makes the best homemade whole wheat bread.
Apricot BBQ Sandwich with Creamy Coleslaw
8 slices of bread or 4 buns
1 lb. cooked beef roast
1/3 cup barbecue sauce
1/4 cup apricot jam
1/4 cup mayo
1 tsp. apple cider vinegar
Scant 1 tsp. sugar
1 green onion, sliced thin
2 cups of chopped cabbage
salt and pepper, to taste
In a saucepan, whisk together barbecue sauce and jam. Bring to a simmer. Either thinly slice or shred the beef and add it to the sauce. Stir occasionally and cook until heated through.
Meanwhile, prepare coleslaw by whisking together mayo, vinegar, sugar, green onion, salt and pepper in a medium-sized bowl. Add in the chopped cabbage and stir until evenly coated.
Spoon the beef onto a bun and top with a scoop of coleslaw. Enjoy!