I found this recipe in the Sept/Oct 1998 issue of Taste of Home's Quick Cooking magazine. It was submitted by Donna Blankensheim of Madison, WI who had this to say:

"My younger sister, Jean, shared this recipe, which puts a twist on the traditional barbecue sandwich."

A twist is right. I've found it to be a crowd pleaser at Super Bowl Parties.

Dilly Beef Sandwiches

• 1 boneless beef chuck roast (3-4 pounds)
• 1 jar (16 oz.) whole dill pickles, undrained
• 1/2 cup chili sauce
• 2 garlic cloves, micned
• 10 to 12 hamburger buns, split

Cut roast in half and place in a slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. Yield: 10-12 servings.

TIP: Don't have chili sauce? Mix 1/2 cup catsup with chili and onion powder to taste. Works for me.

Cher

*I'm hungry*