Sandwich Essentials Sliced Pork Egg Sandwich Recipes

TANGY SLICED PORK SANDWICHES

Steps:

• Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.

SANDWICH ESSENTIALS: SLICED PORK & EGG SANDWICH

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The tenderloin will give you enough pork to make 4 or 5 good-sized sandwiches. However, the recipe ingredients in the Sandwich Assembly area are what you will need for one sandwich.
• 3. Gather your Ingredients (mise en place).
• 4. THE PORK TENDERLOIN
• 5. Take a fork, and poke a bunch of holes in the tenderloin, then rub on the grapeseed oil, and sprinkle with the spices.
• 6. Tightly wrap with cling film, and place in the fridge for about two hours.
• 7. Chef's Note: Remove from the fridge, and let stand on your kitchen counter for 30 minutes, but no more than 1 hour.
• 8. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 9. Place the grapeseed oil in an ovenproof skillet over medium-high heat, and sear the tenderloin on all sides, about 2 minutes per side.
• 10. Place the skillet with tenderloin into the preheated oven, and bake until the internal temperature of the tenderloin reaches140f (60c), about 12 - 15 minutes.
• 11. Remove from the oven, and allow to rest for 5 - 7 minutes.
• 12. Use a sharp knife, and slice the tenderloin as thin as you can.
• 13. THE SANDWICH ASSEMBLY
• 14. Lightly toast the bread, and then place 1 tablespoon of kicked up mayo, on one side of each piece.
• 15. Lay some lettuce and tomato slices on one piece of bread.
• 16. Add a generous portion of thinly-sliced pork.
• 17. Chef's Note: You might want to add a sprinkle of salt and/or pepper.
• 18. Add the sunny-side-up egg.
• 19. Chef's Note: Add the top piece of bread (mayo side down).
• 20. PLATE/PRESENT
• 21. Place on the serving plate, and slice in half. It's messy, but it sure is yummy. Enjoy.
• 22. Keep the faith, and keep cooking.

PORK LOIN SANDWICH

Steps:

• In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.
• Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.
• For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.
• Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.

HARD-BOILED EGG SANDWICH

Steps:

• Butter each slice of toast. Spread 1 tablespoon cream cheese onto each slice.
• Layer hard-boiled egg slices evenly onto 1 slice of toast. Add hot sauce, salt, and pepper. Top with other slice of toast.