Barbecued Worm Sandwiches Recipes

BARBECUED WORM SANDWICHES (HALLOWEEN OR ANYTIME!)

Steps:

• Cut each hot dog in half lengthwise, then cut each half in thirds to make 6 strips.
• In 10-inch nonstick skillet, heat hot dog strips over medium-high heat until strips begin to curl. (Strips will curl slightly when heated.).
• Gently stir in barbecue sauce until hot dog strips are coated. Heat until bubbly.
• Place slices of cheese on bottom halves of buns. Top with hot dog mixture, and cover with top halves of buns.

FRIED WORM SANDWICHES

Steps:

• Slice hotdogs in half lengthwise, then each half into thirds lengthwise to make 6 strips from each hotdog. Make a few shallow cuts along the length of each strip on the "skin" side. This will help them curl into worms as they cook.
• Open hotdog buns and thinly spread butter on the cut sides of buns.
• Heat a nonstick skillet over medium heat. Toast buns, cut side down in skillet til browned and toasty. You may need to do this in batches. Remove buns from skillet and keep warm.
• Place hotdog strips in same hot skillet. Toss and cook til curly, hot, and browned to your family's liking. Serve strips on toasted buns and top with desired condiments.

WORM SANDWICHES

Steps:

• Slice hot dogs into long strips lengthwise.
• Boil strips in water until they curl, and look like worms.
• Toss hot strips with ketchup to make them look even grosser!
• Serve on buns.

TANGY BARBECUE SANDWICHES

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 hours longer or until meat is tender. , Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture.

BARBECUED WORM SANDWICHES

Steps:

• 1. In 10-inch nonstick skillet, heat hot dog strips over medium-high heat until strips begin to curl.
• 2. Gently stir in barbecue sauce until hot dog strips are coated. Heat until bubbly.
• 3. Place slices of cheese on bottom halves of buns. Top with hot dog mixture, and cover with top halves of buns.

DOUMAR'S BARBECUE SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Place the butt long bone-down in a baking dish and cover with foil. Roast until the meat falls from the bone, about 90 minutes.
• Debone, then shred or chop.
• Combine vinegar, salt, brown sugar, red pepper, tomato puree, mustard and 14 ounces water in a separate bowl.
• Place shredded meat in a pot and pour solution over the top. Bring to a boil, then simmer, stirring occasionally, allowing the solution to reduce, 20 to 30 minutes. Add water if necessary to prevent scorching. Remove from heat and drain excess water.
• Add to rolls for sandwiches. Garnish with slaw if desired.

ALL-AMERICAN BARBECUE SANDWICHES

Steps:

• In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.

WORMY WEENIE SANDWICHES

Steps:

• Cook the bacon in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until crisp, about 6 minutes. Transfer to a paper-towel-lined plate to drain.
• Cook the hot dogs in the same skillet in 2 batches over medium-high heat, stirring frequently, until curled and golden, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Preheat the oven broiler.
• Cook the peppers and onions in the same skillet, stirring frequently, until soft, 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in the barbecue sauce, chicken broth, brown sugar, mustard and hot pepper sauce. Bring to a boil and reduce the heat to medium. Cook, stirring frequently, until the sauce begins to thicken, about 1 minute. Add the hot dogs and continue to cook, stirring, until coated, about 1 minute. Remove from the heat.
• Toast the hoagie rolls in the broiler if desired. Arrange the provolone slices in the rolls and broil 30 seconds to melt. Top with the hot dog mixture and sprinkle with bacon.