Here's a smoky spin on a classic sub. Pick up sliced pork from your favorite barbecue restaurant.

Recipe by Southern Living September 2012

Gallery

Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut French bread loaf in half horizontally; scoop out soft bread from center of each half, leaving a 1/2-inch-thick shell to make filling the sandwich easier. (Reserve soft bread for another use.)

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  • Spread inside of bread shells with Chipotle Rémoulade. Layer bottom shell with barbecued pork, provolone cheese slices, and sweet-hot pickles. Top with remaining bread shell. Cut into sandwiches.