Cheesy goodness meets the players of your next BBQ in this delicious pull apart bread loaded with pulled beef, beef sausage, pickles and jalapenos!!
I must say that whoever created this brilliant concept is a complete and utter GENIUS! Not sure about you, but any type of cheesy bread is a HUGE WINNER for me. Last weekend, I wanted to serve an appetizer at our 4th of July cookout and thought about combining this concept with the classic flavors of BBQ! WHAT!!!! YES! I got so excited thinking about the ingredients that I would include to bring everything together! I prepared my usual hickory and cherry wood smoked pulled beef for the festivities and thought it would be ideal to include it in this bread. How about adding some other BBQ classics like smoked linked beef sausage, spicy pickles and hold up…pickled jalapenos for an extra added zip! Of course, I would use smoked mozzarella and sharp white cheddar to bring it all together! Talk about “Yum!” Here we go again! CHEESE and BEEF!!! BEEF and CHEESE!!! They seem to be really good friends of mine these days!! This pull apart bread is so addictive that I had to push myself away from the table and walk away in the other direction. However, this bread kept calling me back for more and more! I definitely had to REPENT for my gluttonous-like behavior guys! Oh how the family enjoyed it too! At least they loved the small amount of whatever I had left of it. I say this appetizer usually feeds about 6 or just me !!! LOL!! I’m telling you…sooooo good and tasty guys!! If you’re lover of BBQ, you’re already a lover of this tasty pull apart bread!
Start by slicing a 1.5 lb. sourdough boule on the diagonal (without slicing all of the way though) and then again in the other direction so that you create a beautiful grid used to envelope all of those yummy BBQ flavors. Place the boule onto a large sheet of foil that’s been sprayed with oil. Within each pocket, you’re going to spread and stuff about 2 cups of mixed smoked mozzarella and sharp white cheddar. You’ll need about 1 cup of pulled beef mixed with 1/4 cup of good BBQ sauce in a small bowl. I used KC Masterpiece this time, which is the absolute best according to Uncle Jimmie! No big need to doctor it up with other ingredients. It’s a winner in itself!! Yep! WINNING!!!! Now grab two smoked beef linked sausages off of the grill and slice into 1/4 inch slices. Or you can brown the sliced sausages over medium-high heat for a few minutes as well. Toss into the pulled beef along with 2 diced spicy pickle spears and 1/4 cup of diced jalapenos. Give a good stir to combine. Now evenly spread the beef mixture throughout the boule pockets and top with the remaining 2 cups of cheese. Wow! Look what we’ve got here!!! It’s a beauty already but wait for it, wait for it! 🙂
Now it’s time to wrap the entire boule by pulling up the foil around it. Place it in a 350 degree oven and melt the cheese for about 20 minutes. Uncover the boule and allow the cheese to get nicely browned for about 10 minutes. Serve immediately with BBQ sauce for dipping. Say Grace and enjoy, but don’t go overboard like I did!! 🙂
- 1.5 lb. sourdough boule
- Oil spray
- 2 cups smoked mozzarella, shredded
- 2 cup sharp white cheddar, shredded
- 1 cup pulled beef mixed
- ¼-1/3 cup BBQ sauce
- 2 smoked beef linked sausages, sliced
- 2 spicy pickle spears, diced
- ¼ cup jalapenos, chopped
- Slice the sourdough boule on the diagonal (without slicing all of the way though) and then again in the other direction.
- Place the boule onto a large sheet of foil that's been sprayed with oil.
- Mix the cheeses and within each pocket, spread and stuff 2 cups of mixed smoked mozzarella and sharp white cheddar.
- Combine the pulled beef with the sausages, pickles, jalapenos and BBQ sauce.
- Evenly spread the beef mixture throughout the boule pockets and top with the remaining 2 cups of cheese.
- Wrap the entire boule by pulling up the foil around it.
- Place it in a 350 degree oven and melt the cheese for about 20 minutes.
- Uncover the boule and allow the cheese to get nicely browned for about 10 minutes. Serve immediately. Say Grace and enjoy!