Sandwiches

Cuban pockets

Ingredients

3

tablespoons coarse-grained mustard

1/4

teaspoon Watkins™ Ground Cumin

2

cans Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet

8

oz ground pork

6

slices (3/4 oz each) cooked ham from deli

6

slices (3/4 oz each) Swiss cheese

18

dill pickle chips

1Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.

2In small bowl, mix mustard and cumin. Unroll dough sheets on work surface. Cut each sheet into thirds. Press each third into 7 1/2x4 1/2-inch rectangle. Spread mustard mixture evenly over each rectangle to within 1/2 inch of edges.

3Shape pork into 6 (3-inch) squares; place over mustard on each rectangle. Top each pork patty with 1 slice ham, 1 slice cheese and 3 pickle chips. Fold dough over filling; press edges firmly with fork to seal. Prick top of each pocket 3 times with fork. Place pockets 2 inches apart on cookie sheet.

4Bake 15 to 18 minutes or until golden brown and meat thermometer inserted in center of pockets reads 160°F.

Cubano Mixto

foodf2dotcom

• 1/3cup olive oil
• 1small onion, finely diced (about 3/4 cup)
• 2garlic cloves, finely sliced
• 2teaspoons dried oregano
• 1/2cup juice from 1 orange
• Kosher salt and black pepper
• 1pound blade-end pork chops, bones removed (about three 1-inch-thick chops)
• 1tablespoon vegetable or canola oil
• 4loaves Cuban bread, high-quality hero rolls, or small ciabatta
• 2tablespoons yellow mustard
• 4kosher dill pickles, thinly sliced lengthwise
• 2/3pounds sliced cooked ham
• 1/2pound Swiss cheese slices (about 8 slices)
• 2tablespoons unsalted butter

1. Heat the olive oil in a small heavy-bottomed skillet over medium heat until it shimmers. Add the onion, garlic, and oregano. Cook, stirring frequently, until the vegetables are soft but not brown, about 5 minutes. Add the orange juice and simmer until slightly reduced, about 2 minutes. Season to taste with salt and pepper. Transfer half of the mixture to a medium bowl and reserve the remainder at room temperature. Add the pork chops to the bowl and rub the marinade all over them with your hands. Cover the bowl and place it in the fridge for at least 30 minutes and up to 8 hours.
2. Heat the vegetable oil in a large heavy-bottomed skillet over high heat until shimmering. Remove the pork chops from the marinade and pat them dry with a paper towel. Add the pork chops to the skillet and cook without moving until well browned, about 2 minutes. Flip the chops, reduce the heat to medium, and continue to cook until the chops register 140 degrees F on an instant-read thermometer, about 4 minutes longer. Transfer the chops to a cutting board, and allow to rest at least 5 minutes.
3. Heat the oven to 250 degrees F. Split the rolls in half. Spoon the reserved marinade over the cut side of the rolls and spread around with the back of the spoon. Divide the mustard evenly among the rolls, and add a layer of pickles. Slice the pork thinly on a bias and lay the pork slices on top of the pickles. Layer on the ham and cheese and close the sandwiches.
4. Melt the butter over medium-low heat in a large heavy-bottomed skillet until the foaming subsides. Add two sandwiches and press down firmly with a second skillet. Cook until the bottom bun is crisp, about 5 minutes. Flip the sandwiches, press again, and continue to cook until the second side is crisp and the fillings are heated through, about 5 minutes longer.
5. Wrap the sandwiches in foil and transfer to the oven to keep warm while heating the other two sandwiches. Serve immediately.

)
• 6 slices Baby Swiss Cheese
• 6 slices Smoked Cheddar

• 24 white dinner rolls, I LOVE King's Hawaiian Rolls
• 24 pieces honey ham
• 24 small slices Swiss Cheese
• ⅓ cup mayonaise
• ⅓ cup miracle whip

POPPY SEED SAUCE

• 1 Tbsp. poppy seeds
• 1½ Tbsp. mustard
• ½ cup butter, melted
• 1 Tbsp. minced onion
• ½ tsp. Worcestershire sauce

INSTRUCTIONS

1. In a small bowl, combine mayonnaise and miracle whip.
2. Cut Rolls in halves. Spread mayonaise-miracle whip mixture on each side of the roll. Place a piece of honey ham and Swiss cheese on one half of each roll. Fold back into sandwich form.
3. Place rolls close together in a greased 9x13 pan until pan in completely full.
4. Mix together all ingredients of Poppy Seed Sauce. Spread evenly over the tops of all the rolls. *NOTE* I did not use all the sauce. Let the rolls set until the butter has set up a bit. Cover with aluminum foil and Bake at 350 degrees F for 12-15 minutes.
5. Rolls can be made a day ahead and stored in fridge until ready to bake.

Recipe: Italian Drip Beef
Prep Time: 5 Minutes | Cook Time: 6 Hours | Difficulty: Easy | Servings: 10


Ingredients
1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme Or Beef Broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
¼ cups Water
½ jars (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls
Preparation Instructions
Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.
Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**
Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
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evilchefmomdotcom



lamb meatball sandwiches with mint yogurt sauce: fresh home magazine summer 2010

meatballs:

1 egg
1/3 cup finely chopped red onions
1/3 cup chopped golden raisins (DO NOT LEAVE THESE OUT!)
1/4 cup finely chopped walnuts
2 tablespoons minced fresh mint
2 tablespoons olive oil, divided
2 garlic cloves, minced
1/2 teaspoon salt
1 pound ground lamb

mint yogurt sauce:

1 cup plain greek yogurt
1/2 cup peeled and chopped cucumber
2 green onions, sliced
1 tablespoon minced fresh mint
1 teaspoon lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon sea salt
1/8 teaspoon coarsely ground pepper

sandwiches:

4 hoagie rolls

optional:

thinly sliced cucumber
thinly sliced red onion
thinly sliced tomatoes
fresh arugula

for the meatballs:

In a large bowl, combine the egg, onion, raisins, walnuts, mint, 1 tablespoon of oil, garlic, and salt. Crumble meat over mixture and mix well. Shape into ping pong sized balls.

In a large skillet, brown meatballs in remaining oil in batches. Drain in paper towels. Place on a greased rack in a shallow pan. Bake, uncovered, at 350 degrees for 13-15 minutes or until a meat thermometer reads 160 degrees.

Meanwhile in a small bowl, combine the sauce ingredients. Line buns with arugula, cucumber, onion, and tomato slices. Top with mint yogurt sauce.

savorykitchendotblogspotdotcom

Banh Mi Xa Xiu (Vietnamese Sandwich with BBQ Pork)

Banh Mi Xa Xiu

(Substitute--Ground chicken, lettuce wrap sauce, Fujinzuke)

The best part of this sandwich is that it'll make you excited to eat leftovers! Here, the xa xiu (or cha siu, in Chinese) can be exchanged for a variety of meats, including roast chicken leftovers. It may not be strictly authentic Vietnamese, but it'll still taste wonderful--promise.

4 French baguettes

mayonnaise

1/2 lb xa xiu/cha siu (Chinese BBQ Pork)

2 cups pickled carrots and daikon (below)

1 cucumber

1 jalapeno

1 bunch cilantro

Lightly toast the bread, then cut the baguettes open. If you plan to overstuff your sandwich, pull out some bread from the middle (psst...this makes a great pre-meal snack). Next, slice the cucumber and jalapeno into thin wedges. If needed, warm up the cha siu, or whatever meat you're using.

Spread mayonnaise on both sides of the bread, then layer with cha siu, cucumber slices, and jalapeno slices, evenly dividing between the four sandwiches. Top off with a healthy portion of pickled carrots and daikon, then fresh cilantro. Take a big bite!

Pickled Carrots and Daikon

Adapted from Vietnamese Cuisine

Typically, I have a hard time finding small daikon; the smallest end up being at least 1/4 lb. Just match equal amounts of carrot and daikon, depending on your personal preferences. Since daikon come so large, this recipe makes a lot, but it's also great as a side dish for Vietnamese pork chops, coming soon!

Also, note that regular white vinegar works as well here, though I like the taste of rice vinegar better.

1 large carrot

1 small daikon

salt

1 cup sugar

1 cup rice vinegar

1/2 cup water

Peel the carrot and daikon, then shred/cut into fine matchsticks. Sprinkle generously with salt, and allow them to sit for 5-10 minutes, or until soft. Rinse thoroughly and drain.

Mix together the sugar, rice vinegar, and water. Soak the carrots and daikon for at least 1 hour, up to overnight. Drain, then store the pickled carrots and daikon in the refrigerator for up to a week. (Shhh--this is the part where I nibble on a good chopstick-full).

Cha siu (Chinese BBQ Pork)
Total Recipe Cost: $5.02 for 8 servings (2lbs)! (Cha siu from the store is around $8/lb!)
Adapted from Appetite for China

While this isn't technically cooked in the traditional way, the bake 'n broil combo is an astonishingly easy alternative with exceptionally tasty results. Since I'm not a BBQ master, a meat thermometer came in mighty handy for this recipe! Nobody likes dried-out cha siu, so I aim to finish at an internal temperature of 145 degrees (newly approved by the USDA, who recently lowered the safe temperature from 160 degrees). My times may vary from yours, depending on differences in size of the pork strips, so just be careful!

2 lbs pork butt (don't worry, it's actually the shoulder!)
4 tablespoons rice wine
4 tablespoons soy sauce
4 tablespoons sugar
1 tablespoon hoisin sauce
1 teaspoon 5-spice powder
6 cloves garlic, minced
few drops red food coloring (optional)
3 tablespoons honey

Cut the pork butt into strips, roughly 2 inches in diameter. Trim off some of the fat, but don't go all health-crazy--it needs a little fat to keep it moist! Mix together the rice wine, soy sauce, sugar, hoisin sauce, 5-spice, and garlic for the marinade; add some food coloring here, if you want that extreme red glow. Vigorously rub this into the meat, and marinate it in the refrigerator overnight (or at least a few hours).

Preheat the oven at 400 degrees. Arrange the meat in a single layer on a foil-lined baking sheet (this will make your dishwasher infinitely happier!), discarding the marinade. Bake for 15 minutes, or until the meat reaches an internal temperature of about 130 degrees. Flip the meat over and switch the oven to broil. If the meat starts to burn too much, move to a lower rack in the oven. Cook for about 10 minutes, until the meat is slightly burnt, and the thermometer reads 145 degrees.

Immediately, while still hot, toss the cha siu with the honey, and allow the meat to rest for 5 minutes. Thinly slice the cha siu, and gobble it up with a steaming bowl of rice!

Fried Tuna Ball Po Boyclosetcookingdotcom

Fried Tuna Ball Po Boy

Ingredients

• 2 cans tuna, drained (or grilled shrimp)
• 2 green onions, sliced
• 1 egg
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon creole seasoning
• oil for frying
• 1 cup bread crumbs
• 1/2 baguette, sliced in half both ways to form two sandwiches
• 1/2 cup lettuce, sliced
• 1/2 cup pickled green tomatoes or tomatoes, sliced
• 1/2 cup remoulade sauce
• 
  

• Remoulade Sauce

  (makes 1/2 cup) or BUY
  
  
  
  Ingredients:
  1/4 cup mayonnaise
  1 tablespoon creole mustard
  1 tablespoon ketchup
  1 teaspoon horseradish
  1 small clove garlic
  1 tablespoon lemon juice
  1 teaspoon capers
  1 green onion (chopped)
  1/4 teaspoon cayenne pepper
  1/4 teaspoon paprika
  hot sauce to taste
  
  
  Directions:
  1. Blend everything in a food processor until smooth.Directions

1. Mix the tuna, green onions, egg, mayonnaise, worcestershire sauce, mustard, and cajun seasoning along with enough bread crumbs that the mixture holds together well.
2. Heat 1/2 inch on oil in a saucepan over medium heat.
3. Form the mixture into 1 1/2 inch balls and roll them in the bread crumbs to coat.
4. Fry the tuna balls in oil until golden brown on all sides and set aside on paper towels to drain.
5. Assemble sandwich and enjoy.

PESTO TURKEY SANDWICHES

 Ingredients:

 4 ounces cream cheese, softened
2 tablespoons mayonnaise
1-1/2 teaspoons prepared pesto
4 flour tortillas (8 inches), room temperature
1 cup shredded lettuce
1/2 pound sliced deli smoked peppered turkey breast
3/4 cup chopped tomato (opt)
 1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded Colby-Monterey Jack cheese

 Directions:

In a small mixing bowl, beat the cream cheese, mayonnaise and pesto until blended. Spread about 2 tablespoons over each tortilla. Layer with lettuce, turkey, tomato, olives and cheese; roll up. Secure with toothpicks. Yield: 4 servings.

!

http://www.getoffyourbuttandbake.com