QUICK PRESSED PORK SANDWICHES
These melty and delicious sandwiches are made with leftovers from our Roast Pork Loin With Mushrooms and Tomatoes.
Provided by Martha Stewart
Categories Pork Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Halve bread lengthwise. With your fingers, pull out some of the bread from both cut sides, leaving about a 1/4-inch shell all around. Spread mustard on each cut side.
- Layer one of the bread halves with pickle slices, half the cheese, and all the pork. Scatter remaining cheese over pork, and top with other bread half. Press with your hands to flatten sandwich.
- Place sandwich on a baking sheet. Place another baking sheet on top; weight with a heavy ovenproof skillet. Bake until cheese has melted and bread is crisp, about 15 minutes. Cut into 8 slices, and serve with more pickles, if desired.
QUICK PULLED PORK SANDWICHES
This tender and juicy pulled pork starts with a surprising choice: pork tenderloin. By simmering large pieces of pork tenderloin in a tangy sauce and then shredding it with two forks the result is tender pork tossed with lots of rich flavorful sauce. The final touch is a crunchy broccoli slaw with a mustardy dressing.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
- Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
- Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
- Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.
GRILLED CUBAN PORK PRESSED SANDWICHES
With pork, ham and cheese, paninis satisfy hearty appetites!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Between pieces of plastic wrap, gently pound pork with flat side of meat mallet until very thin. Place in glass baking dish. In small bowl, mix dressing, lime peel and oregano. Spread over pork; turn pork to coat. Let stand while heating contact grill.
- Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. Place pork on grill. Close grill; cook 5 to 6 minutes or until no longer pink in center. Meanwhile, place cheese on cut sides of roll bottoms; top with ham, pleating to fit. Spread mustard and pickle relish on cut sides of bun tops. Place grilled pork on ham; place roll tops, relish sides down, on pork. Press down firmly on tops of sandwiches (sandwiches are thick).
- Carefully wipe off grill plates; spray with cooking spray. Place sandwiches on grill. Carefully close grill so tops of rolls don't slip off sandwiches. Gently press top of grill until sandwiches are compressed. Cook 3 to 4 minutes or until rolls are toasted and cheese is melted.
Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Sandwich, Sodium 1740 mg, Sugar 3 g, TransFat 1 g
QUICK BBQ PORK SANDWICHES
Quick? How's 21-minutes quick? That's how long it takes to make these hearty BBQ-grilled pork chop sandwiches.
Provided by My Food and Family
Categories Summer 2006
Time 21m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Reserve 1/4 cup barbecue sauce for spreading onto rolls; set aside.
- Place chops on grill; brush lightly with some of the remaining barbecue sauce. Grill 6 to 8 min. on each side or until done (160°F), brushing occasionally with remaining barbecue sauce and adding onions to the grill for the last 4 min., turning after 2 min.
- Spread rolls with reserved sauce; fill with chops, onions, lettuce and tomatoes.
Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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