THE RACHEL SANDWICH
This delicious sandwich recipe-which layers sliced roasted turkey bread, Russian dressing, Swiss cheese, and creamy coleslaw-is courtesy of Chris Schlesinger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 1
Number Of Ingredients 6
Steps:
- Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
- Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
EASY CUBAN SANDWICH
The delicious Easy Cuban Sandwich is layered with two kinds of pork, loads of melted swiss cheese, pickles, and mustard. Toasted in butter and pressed to perfection, this is one ultimate sandwich for pork lovers.
Provided by Aimee Mars
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 375ºF and line a rimmed baking sheet with foil.
- Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork.
- Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF. Thinly slice the meat and set aside.
- Slice the loaf of bread in half lengthwise and then cut into 4 equal parts.
- Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.
- Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted flip the sandwich and repeat.
- Slice the sandwiches in half before servings.
Nutrition Facts : ServingSize 1 sandwich, Calories 583 kcal, Carbohydrate 34 g, Protein 43 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 1354 mg, Fiber 2 g, Sugar 3 g
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.
CHEF JOHN'S CUBAN SANDWICH
Here's how I build a Cuban, or Cubano, sandwich. I like to use pulled pork. Carnitas would work too. These ingredients and amounts are open to your own personal preferences, but here's the general idea.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 21m
Yield 2
Number Of Ingredients 9
Steps:
- Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
- Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
- Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
- Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
Nutrition Facts : Calories 1473.1 calories, Carbohydrate 85.4 g, Cholesterol 287.1 mg, Fat 85.2 g, Fiber 5.3 g, Protein 88.2 g, SaturatedFat 37.3 g, Sodium 4076.6 mg, Sugar 4.2 g
CUBANO PORK SANDWICHES
When a hungry crowd's coming over, we plan a day ahead to make our juicy pork sandwiches. I call the sauce "mojo" because the zingy flavors are magic.-Theresa Yardas, Sheridan, Indiana
Provided by Taste of Home
Categories Lunch
Time 9h45m
Yield 24 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic. Refrigerate, covered, 24 hours., In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings., In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through., Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops., Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.
Nutrition Facts : Calories 368 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 648mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
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.
PULLED PORK SANDWICHES
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You'll roast a dry-rubbed pork shoulder in the oven until it's pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you'll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon's work.
Provided by Melissa Clark
Categories lunch, project, sauces and gravies, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
- If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
- Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
- Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
- Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
- Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.
EASY ITALIAN GRILLED SANDWICHES
Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the oven to melt the cheese, simply cut and pass the panini around the table.
Provided by Shira Bocar
Categories Food & Cooking Lunch Recipes Sandwich Recipes
Time 1h55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Split bread horizontally; scoop out soft interior and reserve for croutons or breadcrumbs (see cook's note). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely. Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich.
- Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours.
- Preheat a grill to medium, or oven to 375°F. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt and bread is crisp, about 20 minutes. Remove foil, slice, and serve.
REUBEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 1 sandwich
Number Of Ingredients 7
Steps:
- Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
- Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.
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