You make a sandwich, of course!
I took a 4-inch piece of baguette and cut it in half, scooping out some of the insides because I like to taste the filling, not just the bread.
Then I reheated some of the pork ribs and steak barbecue from our Labor Day meat-fest.
I made a coleslaw loosely based on this recipe from Kristin at The Kitchen Sink - I say loosely because I used mayonnaise instead of buttermilk, didn't measure anything, and only made enough to top my mini-sandwich.
Assembly: Bread, barbecue, slaw, dip the top bread in the sauce from the barbecue, and place on top.