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The Hero Sandwich

28 Jul

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One of the best beach sandwiches of all time is a basic hero sandwich.

My sister Janet brought them to the beach and of corse I devoured it.

Janet is an artist so the sandwich was perfectly layered.

Mine would come out a little bit more free style.

1 sandwich size Italian roll

3 slices pepperoni

2 slices thin Genoa salami

4 thin slices good imported ham

2 slices American cheese

1 thin slice Provolone cheese

One tablespoon olive oil on one side of the bread

Sprinkling of dried oregano on the oil

Layer everything on the roll and wrap tightly

You can add lettuce, tomato, pickles, capers and onion.

Sometimes plain is the best.

 

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Vietnamese Pulled Pork Sandwich

23 May

 

unnamed (39)I love these little sandwiches at a good Vietnamese restaurant.

I had to figure out the recipe and after a lot of trials finally success.

It is a very easy sandwich but I wanted that exact taste.

One  4 to 5 inch piece of crusty Italian bread

One tablespoon mayonnaise mixed with 1/2 teaspoon siraccha sauce.

2 tablespoons fresh cilantro

1/2 cup arugula

3/4  cup  warm pulled pork

2 to 3 tablespoons pickled vegetables

Start assembling the sandwich

Heat the bread because warm bread is always so much better

Slather the mayo mix on one side

Add the cilantro, arugula, meat and pickled vegetables

Place the other slice of bread on top and try not to eat too fast.

You can make these with chicken, shrimp or beef.

I made the pulled pork with salt, pepper and garlic powder because I like it plain. I put the sauces on the side.

The pickled vegetable recipe is a previous blog. So worth making.

Great sandwich to wrap up for the beach

Porkchop Sandwich

13 Apr

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I am trying not to eat processed food except for my addiction for hot dogs.

So this afternoon I decided to cook the lone pork chop that kept falling out of my freezer.

One  bone in pork chop

1/2 half sliced onion

2 tablespoons oil

One roll

Two tablespoons tzatziki sauce

3 sweet pickles

One tablespoon Sriracha sauce

Put the oil in a non stick frying pan

Add the oil and heat till warm

Add the onion

Season the pork with salt and pepper

Push the onions to the side and place the pork in the middle

Cook till the blood comes to the top of the chop and then turn over

Cook for another three to five minutes till done

Let it sit off the heat for ten minutes

Take the roll and slice it in half

Put the tsatziki sauce on one side of the bread and the onions on the other side

Cut the meat off the bone and place on the bread

The pickles are on the side with the hot sauce.

Eating  the meat off the bone is the best.

I wish another pork chop would fall out of my freezer

Roast Pork, Broccoli Rabe and Provolone Sliders

1 Jun

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My fourth son had a business trip in Philadelphia a couple of weeks ago.

Of course when he came home I asked him all the important.

How was your trip?

Was the hotel clean?

Did you have to go alone?

Did you meet anyone?

And finally…..

What did you eat??

He told me about the pork sandwich and I had to make some.

I was having a brunch and decided to make  these  sandwiches into sliders.

One whole boneless pork roast

Salt, pepper and garlic powder

One can of  defrosted lemonade

Mix everything together and marinate for 24 hours.

Bake in a preheated oven at 375 degrees till the meat thermometer reaches pork roast.

If you can grill it that would be perfect.

Let it cool and then slice the roast very thin.

Set aside.

Cook the broccoli rabe and squeeze it dry. You don’t want a soggy sandwich

Recipe on the October 15th blog

Make a dressing of mayonnaise and mustard with just a little honey.

Take a nice, fresh roll and cut it in half.

Spread the dressing on one side and some of the pork drippings on the other side.

Put three to four slices of pork on the roll

Place two tablespoons of rabe on the pork

Place one slice of provolone cheese  on top.

Cover tightly with foil and heat till the cheese melts.

Make a lot because they are delicious.

By the way, my son wouldn’t tell me anything else about the trip.

 

 

 

Pastrami Sandwich

19 Jan

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Who said I can’t have a pastrami sandwich for breakfast?

I have been craving pastrami for months and finally caved and bought some.

One small ten inch french bread, sliced in half and toasted

1/4 to 1/2 pound of thin sliced pastrami

Alot of good spicy brown deli mistard

Pickles

Chips

Cut the bread in half and toast

Add alot of the mustard

Heat the pastrami till it is really hot.

Place one slice at a time on the bread. This takes a little time but it really makes a neater sandwich.

Close the sandwich and press down so it fits in your mouth.

This is so good.

I have to have it with good cream soda and a pickle on the side.

This was the best breakfast in a long time.

Who said it has to be lunch or supper?

Going on the bike now.

 

Chicken Roll ups

24 Mar

Chicken Salad Roll Up

I made these because I didn’t have any bread.

One package of Pillsbury roll up dough

One bowl of chicken salad

Unwrap the dough and cut the dough into eight equal parts.

Place a good tablespoon on each piece of dough and roll up.

Place in a greased muffin tin.

Bake for ten minutes at 375 degrees.

Not so bad for running out of bread.

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Mini Ruebens

17 Mar

mini reubens

All the corned beef is on sale now so take advantage of it.

Two two pound corned beef roasts

One recipe of thousand island dressing

1/2 can drained sauerkraut

One pound loaf of sliced rye bread

1/2 pound Swiss cheese

Mustard for dipping

Cook your corned beef according to the package directions

My meat simmered for several hours.

You can tell when its done when the meat pulls apart easily.

Drain the water and cool the meat.

Now I take the meat and ruff chop it in the food processor

Don’t make a paste just do a ruff chop so when you eat the small appetizer you don’t have to bite into a piece of meat.

Set aside

Cut all your bread into 2×2 squares

Place all the bread in a single layer on a baking sheet.

You will need two sheets

Place one teaspoon of the thousand island dressing on each square

Layer one rounded teaspoon of the corned beef or a little more.

Layer 1/2 teaspoon drained sauerkraut

Top with a 2×2 slice of Swiss cheese

Bake in a 350 degree oven till the cheese is melted about 5 to 10 minutes. I like the cheese just a little melted.

Serve with different mustards, cole slaw and chopped onion

These things disappear so fast and they are also great as leftovers.

This can be made in the morning and refrigerated till you are ready to bake them.

The thousand island dressing is one cup of mayonnaise, 1/2 cup ketchup and 1/2 cup sweet pickle relish. Mix well.

Put four leftover squares together and place a fried egg on top for a very easy morning after breakfast.