Tag Archives: sandwich

Pulled Pork Sandwiches

Yield: 12 sandwiches

Ingredients

For the Pork:

6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving

For the Barbecue Sauce:

2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup

Directions

If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.

Rub the pork

Make the Neelys’ go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)

Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don’t oversoak, or the wood will snuff out the fire.

Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.

Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.

Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.

Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.

Shred the pork: Transfer the pork to a rimmed baking sheet (you’ll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.

Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever.
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Egg Salad

Ingredients

6 hard boiled eggs peeled and chopped
2 1/2 tablespoons plain greek yogurt
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons dill pickle juice
2 teaspoons sweet relish
1 teaspoon dijon mustard
3 tablespoons freshly snipped chives plus extra for topping
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon smoked paprika

To Serve

butter lettuce
pickled onions
grainy bread toasted
smoked sea salt for sprinkling

Instructions

As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too.

To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first. Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.

I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt.

I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches.
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Cheesy Garlic and Meatball Rolls


Servings 6

Ingredients

12 soft Hawaiian rolls
1/2 cup butter
3 cloves garlic, minced
1/2 teaspoon salt
12 frozen cooked meatballs, thawed
1 cup marinara sauce
1 cup mozzarella cheese

Directions

Preheat the oven to 350 degrees F and grease a 9-by-13 casserole dish.

Using a sharp knife, cut out the top of each roll and remove enough bread to fit a meatball inside. Place rolls in a casserole dish as they are done and set aside.

Place the meatballs and marinara sauce in a medium-sized saucepan set over medium heat. Cover and cook just until sauce and meatballs are both hot throughout.

In a large frying pan set over medium heat, melt butter. Add garlic and salt and saute for 1 to 2 minutes, just until garlic is soft.

Using a pastry or silicone brush, brush the garlic butter generously along the inside of each roll.

Place a meatball inside each roll.

Top each meatball with a tablespoon or two more of marinara sauce and sprinkle with mozzarella cheese.

Place the casserole dish into the preheated oven and bake for about 10 minutes, just until cheese has melted.
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Double Crunch Chile Relleno Monte Cristo Sandwiches


Serves: 2

Ingredients

4 1/2-inch thick slices bread (I used a round of Italian)
2 tablespoons butter
4 thin slices cheddar cheese
4 thin slices pepper jack cheese
2 green chiles, such as Hatch green chile, poblano or Anaheim, seeded and chopped, roasted and skinned*
1/2 cup flour
2 eggs, lightly beaten
Dash of salt
Vegetable oil, enough to coat the bottom of a large skillet or frying pan

Instructions

Start by buttering one side of each piece of bread. These will be the exterior sides of your sandwich, lay them butter side down on a plate or work surface.

On one half of the bread, lie 2 slices of cheddar cheese, topped with a thick layer of green chiles and finished with 2 slices pepper jack cheese. Top with another slice of bread, butter side out. Repeat with remaining sandwich.

In a large skillet or frying pan, heat vegetable oil over medium-high heat. Place both sandwiches, into pan. Press down with a spatula to flatten the bread and sear the butter against the hot surface. When browned, flip and repeat on other side, pressing until brown. Remove to a paper towel lined plate. Reduce oil heat to low, but don’t turn it off.

Working at a brisk pace (you don’t want your oil to burn), place flour in a shallow dish (or plate) and eggs in a shallow bowl whisked with salt.

Using a fork, carefully dredge both sides of each sandwich in flour and then egg mixture.

Increase oil heat back to medium-high heat and place egg drenched sandwiches in to hot oil. Cook on either side until browned and egg mixture has cooked.

Remove, slice and serve. Enjoy your Double Crunch Chile Relleno Monte Cristo Sandwiches.

Notes:

To roast chiles, place on a hot grill in under the broiler until the skin blisters, then place hot, soft chiles into a an airtight bag, close tightly and allow to steam. The skin should easily peel off.

If you don’t wish to use fresh chiles, you can purchase an 8-ounce can whole or diced green chiles, drained and patted dry and skip this step.
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Baked Turkey & Cheese Sandwiches


Servings 12

Ingredients

12 small sandwich buns
1 pound deli turkey
12 thin slices provolone cheese
1 stick butter
2 Tbsp. brown sugar
1 Tbsp. worcestershire sauce
1 Tbsp. dried mustard
1 Tbsp. poppy seeds

Instructions

Prepare sandwiches by dividing turkey and cheese evenly among buns.

Place sandwiches on a rimmed baking sheet lined with aluminum foil.

In a small saucepan, combine remaining ingredients. Bring to a boil over medium-high heat.

Remove from heat and pour over sandwiches.

Cover with foil and refrigerate sandwiches overnight. (*Note: this step can be eliminated if necessary)

Uncover sandwiches and bake at 350 degrees for 20 minutes.
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Stuffed French Bread

Ingredients

1 loaf of french bread
1 pound of lean ground beef
2 tbsps of finely chopped onion
1/2 cup of chopped celery
1 tsp of minced garlic
1 can cream of mushroom soup
2 tbsps of milk
2 tsps of worcestershire sauce
Salt and pepper
1 1/2 cups of shredded cheddar cheese
1/2 tbsp of chopped parsley (optional)

Directions

Preheat oven to 350 F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.

Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.

Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.
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Blue Cheese, Smashed Avocado and Roasted Tomato Grilled Cheese

Ingredients

1 cup grape tomatoes, halved
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 avocado, lightly mashed
1 cup fresh arugula
4 oz 4-6 ounces blue cheese, crumbled
4 slices seedy bread
softened butter, for spreading

Directions

Preheat the oven to 400 degrees F.

Grease a baking sheet and add the halved tomatoes. Toss the tomatoes with olive oil, salt and pepper. Roast for 25 to 30 minutes, remove from the oven and set aside. When the tomatoes are finished roasting turn the oven to broil.

Lightly mash the avocado with the salt and pepper. Spread one side of each bread slice with softened butter. On the unbuttered sides evenly spread the mashed avocado among the insides of all 4 slices of bread. Add the blue cheese right on top of the mashed avocado. Place the slices of bread on a baking sheet and broil for 30 seconds to 1 minutes. Just until the blue cheese begins to melt. Remove from the oven and heat a skillet over medium heat.

Divide the arugula in two and place right on top of the melted blue cheese and then add a handful of the roasted tomatoes. Place the other half of the bread on top to make a sandwich. Place both sandwiches in the skillet. Cook until cheese is melted and both sides are golden brown, at least 3 minutes per side. Lower the heat if the bread gets too brown.

Serve immediately
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