Roast Pork And Pepper Sandwiches Food

PHILLY STYLE ROAST PORK SANDWICH

Steps:

• Coat top side of pork roast with brown or deli mustard, rub into meat.
• Sprinkle a liberal amount of Montreal Steak Seasoning over the mustard, covering the top completely.
• Place meat in 350 F degree oven (177 C), add a little water to the bottom of the pan and roast the pork loin for about two hours or until a meat thermometer reads 150 F (66 C) degrees. (the temp will rise 10 degrees as it sits)
• After the Pork has cooled completely cut it into thin slices to re-heat in the au jus.
• Add some water to all of the meat drippings and use this as your base for the pork au jus.
• Wash and trim the broccoli rabe removing any bad leaves and cutting off the stems, leaving only the leaves and flowers.
• Place the broccoli rabe into a pan with water and allow to boil until the broccoli rabe is tender. (do not use a full pot of water, use just enough to cook)
• Drain Broccoli rabe and saute in olive oil with chopped garlic, sea salt and pepper to taste.
• Wash peppers, and cut down the center removing all the seed and membranes.
• Slice the red peppers about 3/8 of an inch thick (1 cm)
• Coat with olive oil and season with sea salt and black pepper
• Roast in 350 degree oven for 20-25 minutes
• Keep the peppers separate during the process, otherwise the long hots will make everything hot!
• Combine paprika, crushed black pepper, kosher salt, granulated garlic, granulated onion, crushed coriander, dill, and crushed red pepper flakes, mix well.
• Reheat the sliced pork in the au jus you saved from the pan
• place slices of roast pork on kaiser roll, add provolone, broccoli rabe and roasted red peppers.
• serve with extra au jus and long hots!

PHILADELPHIA STYLE ROAST PORK SANDWICHES

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.

ROAST PORK AND PEPPER SANDWICHES

Steps:

• Season pork generously with salt and pepper. Heat olive oil in a large skillet over medium heat for a minute, then add pork. Lightly brown on all sides, about 15 minutes. Remove and cool.
• Enshroud in three layers of plastic wrap, creating a waterproof straitjacket.
• Put a trivet in a roomy pot and place pork on top. Cover with water and place a weight - like a small plate - on top to submerge it. Turn heat to low and bring water to between 170 and 180 degrees - well below a simmer. If a thermometer shows the water is hotter, add ice cubes or cold water. Poach 2 hours.
• While pork is cooking, put garlic in a small pot and cover with oil. Place over low heat and cook until soft but not colored, about one hour.
• Mix vinegar, sugar, chili, cinnamon, star anise and Sichuan peppercorns in a pot. Bring to boil over high heat. Boil 10 minutes, strain and discard spices.
• Remove garlic from oil, and purée it with the vinegar mixture in a blender until silky and loose. Add salt and coloring, if using, and blend again. Taste and add more salt, if needed, and coloring if the sauce is not stop-sign red. (This can be kept for up to 3 or 4 days in the refrigerator.)
• Stick an instant-read thermometer in the center of the pork through the plastic. It should read 150 to 155 degrees. (If not, wrap with another layer of plastic and return to the pot.) Plunge the wrapped pork into an ice bath until chilled. (Once cold, the pork can be stored in the refrigerator overnight.)
• Heat oven to 425 degrees. Unwrap pork, put it on a rimmed baking sheet and bake for 12 minutes. Remove, and generously coat the pork with the sauce. Return to oven and cook until glaze is dark and sticky sweet, 7 to 9 minutes.
• Thinly slice pork against the grain. Sprinkle each slice with Maldon salt. Put about 1/4 pound of pork, a tablespoon or more each of roast peppers and broccoli rabe into the rolls.

SLOW-COOKER ROAST PORK SANDWICHES

Steps:

• Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.
• Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
• Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.
• Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.

PEPPERED PORK AND PARMESAN FLATBREAD SANDWICHES

Steps:

• For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.
• Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.
• Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.
• For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.
• Preheat the oven to 375 degrees F.
• Blot the roast dry. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn't stick for the marinade.
• Heat a small saucepan over medium-low heat, and add the butter and garlic. Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat.
• Sprinkle the pork with 1 teaspoon salt. Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Brown the meat quickly on all sides.
• Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes. Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total.
• Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices. Refrigerate the pork until using. (The pork could also be sliced and served hot at this point.)
• For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl. Refrigerate until using.
• Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.
• Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.
• Slice the pork very thinly. Spread some aioli across the flatbreads and pile some pork on one side of each. Top with shaved Parmesan and a handful of arugula. Fold the sandwiches in half and pile them on a platter for serving.

ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 500 degrees F.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
• To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES

Steps:

• Preheat oven to 375 degrees farenheit.
• Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
• Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
• Melt butter over roast while it is still in the roasting pan.
• Remove roast from pan, saving the drippings and juice.
• Add Au Jus mix and water to drippings and cook according to directions on package.
• Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
• Let roast cool for about 10 minutes, then slice thinly.
• Pile pork and cheese on bread while meat is still hot.
• Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

ROASTED PORK CHOPS WITH TOMATOES, MUSHROOMS, AND GARLIC SAUCE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
• Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
• Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
• Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.

HOT SLOW-ROASTED PORK, ONION, AND MOZZARELLA SANDWICHES

Steps:

• For pork:
• Chop garlic on work surface. Sprinkle with 1 1/2 teaspoons kosher salt and mince until paste forms. Transfer paste to small bowl; mix in parsley and next 7 ingredients. Using small sharp knife, make 20 evenly spaced 1-inch-long, 2-inch-deep slits in pork. Stuff seasoning mixture into slits. Sprinkle outside of pork with salt and pepper. Let stand 1 hour for seasonings to penetrate.
• Position rack in bottom third of oven and preheat to 325°F. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, about 4 1/2 hours. Let pork rest 30 minutes. Transfer to work surface. Maintain oven temperature; reserve roasting pan.
• Thickly slice pork off bone. Coarsely chop or tear slices and place in large baking dish; cover with foil. Pour juices from roasting pan into 4-cup measuring cup. Spoon off fat. If necessary, add enough water to degreased juices to measure 2 cups. Stir 2 tablespoons juices and cornstarch in small saucepan until cornstarch dissolves; whisk in remaining juices and vinegar. Whisk over medium heat until sauce boils and thickens, about 2 minutes. Season to taste with salt and pepper.
• For vegetables:
• Heat oil in heavy large skillet over medium-high heat. Add onions and all peppers; sauté until vegetables are tender and brown, stirring occasionally, about 30 minutes. Sprinkle with salt and pepper.
• Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops. Serve warm.

ROAST PORK SANDWICHES WITH SWEET PEPPERS AND ARUGULA

Steps:

• Place garlic cloves in mortar. Add pinch of coarse salt and smash with pestle until paste forms. Alternatively, press garlic into small bowl; add coarse salt and mash with back of spoon to form paste. Whisk in lemon juice, then olive oil and thyme. Whisk in mayonnaise. Season with salt and pepper. DO AHEAD Garlic mayonnaise can be made 1 day ahead. Cover and chill.
• Spread cut sides of baguette pieces with garlic mayonnaise. Divide pork among bottom pieces of bread. Layer Peppadews, onion slices, and arugula atop pork. Add baguette tops to sandwiches and serve.