ITALIAN PORK SANDWICHES
In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour, egg, and breadcrumbs in separate shallow dishes. Season flour and breadcrumbs with salt and pepper. Coat pork in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere. Place pork on a wire rack set in a rimmed baking sheet.
- Heat broiler. In a large skillet, heat oil over medium-high. In 2 batches, cook pork until deep golden brown, about 3 minutes, flipping halfway through. Line rack with paper towels. Transfer pork to towels and let drain 1 minute. Top pork with cheese, place on sheet, and broil until cheese is melted, 1 minute. Divide among rolls and top with marinara and arugula.
Nutrition Facts : Calories 662 g, Fat 47 g, Fiber 2 g, Protein 27 g, SaturatedFat 11 g
PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES
Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for sandwiches...you may want to slice it thicker and add a side dish or two :)
Provided by Karen..
Categories Lunch/Snacks
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
- Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
- Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
- Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
- Each time you add the water, pour some over the roast, so the top does not get too dry.
- Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
- Trim all visible fat from roast and discard.
- Slice roast very thin, in the pan if possible, so you don't lose any juices.
- If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
- Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
- Enjoy!
ITALIAN PULLED PORK SANDWICHES
Enjoy all the flavors of Italian sausage sandwiches with this healthier alternative. -Lia Dellario, Middleport, New York
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. In a large skillet, brown roast in oil on all sides. Place in a 4- or 5-qt. slow cooker. Add the peppers, onions and tomatoes; cover and cook on low for 7-9 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each bun.
Nutrition Facts : Calories 288 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
ITALIAN PORK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
- Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
- To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
- Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
- Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
- Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
- Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.
SHREDDED ITALIAN PORK SANDWICHES
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the garlic, oil, basil, salt, oregano, rosemary and pepper. Open roast; place fat side down so it lies flat. Spread garlic mixture evenly over meat. Close roast; tie several times with kitchen string. Cover and refrigerate overnight. , Prepare grill for indirect heat, using a drip pan with 1 in. of water. Add 1 cup of soaked wood chips to grill if desired. Grill roast, covered, over medium-low heat for 2 hours, adding remaining wood chips after 1 hour. , Wrap roast in a double thickness of aluminum foil. Return to grill over indirect medium heat. Cover and grill for 1 to 1-1/2 hours or until meat is tender. , Carefully open foil to let steam escape. When cool enough to handle, shred meat. Serve on rolls with roasted peppers, basil and vinaigrette if desired.
Nutrition Facts : Calories 370 calories, Fat 15g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)
Make and share this Tony Luke's Italian Roast Pork Sandwich (The Real Deal) recipe from Food.com.
Provided by CHRISSYG
Categories Lunch/Snacks
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Turn crock pot on high setting.
- If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
- Mix the next 6 ingredients in a bowl.
- Spread the pork roast out on a clean surface.
- If there are any large thick sections of meat, score them with a knife.
- Rub 3/4 of the mixture over all exposed surfaces.
- Roll the roast back up and place back in netting.
- (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
- Place the roast in the crock pot and cook at high for 20 minutes.
- Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
- Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
- Return to juices which have accumulated in the crock pot.
- For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
- Cut the florets off the top and set aside.
- Bring 3qts salted water to a rolling boil.
- Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
- Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
- In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
- Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
- Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
- (This should look a little soupy).
- Assemble: Toast sliced roll if desired.
- Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!
Nutrition Facts : Calories 705.5, Fat 55.8, SaturatedFat 19.9, Cholesterol 160.4, Sodium 1659.9, Carbohydrate 5.1, Fiber 2.4, Sugar 0.6, Protein 45
PHILADELPHIA STYLE ROAST PORK SANDWICHES
This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.
Provided by Christine
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 2h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
- Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
- While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
- Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
- Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.
Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g
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