SECOND TIME AROUND -- HOT PORK SANDWICH WITH GRAVY
I took out some leftovers from the freezer. The leftovers were from a crock-pot recipe I made a little over a week ago. I froze the remaining roast in the stock it created. This is a comfort food recipe to the max. Serve with mashed potatoes or french fries for the full effect! Enjoy! Note: This could also be done with beef or chicken.
Provided by VickyJ
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Reheat leftover pork in microwave, stove-top or oven.
- Heat gravy slowly in small saucepan over low/med heat or in microwave at 50% power 3-4 minutes.
- Reheat leftover pork in microwave for 30 sec on high (micro. ovens vary).
- Place one slice of bread on dinner plate, then sliced pork.
- Ladle a little gravy over pork, then top with second slice of bread.
- Spoon mashed potatoes on the side.
- Ladle rest of gravy over both, or just on top of the sandwich.
- Enjoy!
- Note: I used the leftover pork roast stock, milk, flour, butter, salt and pepper to make the gravy. There is no recipe for the gravy.
Nutrition Facts : Calories 436.2, Fat 8.6, SaturatedFat 2.5, Cholesterol 119.5, Sodium 671.3, Carbohydrate 43.8, Fiber 2.8, Sugar 3.7, Protein 43.2
OPEN-FACED HOT PORK SANDWICHES
Time 1h45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Place the pork in a roasting pan; season with salt and pepper. Roast 20 minutes. Reduce heat 325 degrees F; roast 45-60 minutes more, or until pork reaches an internal temperature of 160 degrees F. When cooked, place the roast on a plate, tent with foil and let rest 10 minutes before thinly slicing. Drain the excess fat from the pan and set on the stovetop over medium-high. Whisk the stock and flour together in a bowl. Pour into the pan and bring to a simmer; simmer 5 minutes. Divide the bread slices among plates. Mound slices of the pork on top. Drizzle with the gravy and serve.
OPEN-FACED ROASTED TOMATO BLTS
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F. Arrange the tomatoes cut-side up on a baking sheet; sprinkle with 1/2 teaspoon salt, and pepper to taste. Drizzle with olive oil. Roast until slightly dry on the surface, about 3 hours, 30 minutes; let cool. (The tomatoes can be roasted up to one day ahead; refrigerate in an airtight container.)
- Whisk the mayonnaise, horseradish, and pepper to taste; cover and refrigerate.
- Toss the cabbage, red onion, a splash of water and 1/2 teaspoon salt in a colander set over a bowl; let drain until the cabbage softens, about 20 minutes. Rinse well with cold water, squeeze out the excess liquid and pat dry.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; reserve the drippings.
- Toast the bread. Toss the cabbage mixture with the dill, 1 teaspoon of the bacon drippings, the vinegar, and pepper to taste in a bowl. Top each piece of toast with some of the horseradish mayonnaise, 2 slices of bacon, 2 roasted tomato halves and some of the cabbage mixture. Drizzle with more drippings.
HAM, ROASTED PORK, AND SWISS CHEESE SANDWICH ON SWEET BREAD: MEDIANOCHE
Steps:
- Assemble the sandwich by slicing all the rolls and dividing the meat and cheese equally. Place the roasted pork, ham, and cheese slices on top of 1/2 of the roll. Place pickle slices on top. Spread mustard on the inside of the other half of the roll. Place the top half of the roll over the sandwich, to close. Spread butter on the outside of the top and bottom of the sandwich.
- Cook in a very hot cast-iron griddle, or electric flat top, until heated through and golden brown on the outside.
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
OPEN-FACE SLICED PORK-N-MUSHROOM SANDWICH WITH GRAVY
This was a yummy meal that I threw together when there wasn't enough cube steak (that's what I made Mark that night) for the both of us for dinner. I have to say, what I made was very tasty. You can use any bread you want. I had mine on a buttered, warmed potato roll. I will post this for one serving, and you can adjust accordingly. (The gravy is simple, and the "how to" is in the directions.)
Provided by VickyJ
Categories Lunch/Snacks
Time 45m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- -Preheat oven to 350.
- Salt and pepper both sides of chop. Brown pork in skillet with a little olive oil, just until brown on each side -- Don't discard the drippings in the skillet.
- Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
- Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
- Pile the sliced mushrooms atop the pork. Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
- Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
- Poke a few holes to allow steam to escape.
- Bake for 30 minutes.
- A few minutes before packet comes out of oven, make your gravy--add 2 tsp of flour and a pat of butter to the drippings, stirring constantly. Add the mushrooms to the gravy and toss.
- Slice the pork, into strips. Top the buttered bread with pork slices, mushrooms/gravy.
- Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.
OPEN-FACE ROAST BEEF SANDWICH
With a little advance preparation, the components for this hearty sandwich can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Prep: Preheat oven to 450 degrees. Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees (for medium-rare), 30 to 35 minutes; let cool.
- In a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.
- Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature. To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper. Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.
Nutrition Facts : Calories 377 g, Fat 15 g, Fiber 2 g, Protein 44 g
OPEN-FACE PORK SANDWICHES
Make and share this Open-Face Pork Sandwiches recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix ketchup, onion, water, sugar, vinegar, Worcestershire sauce, celery seed, pepper sauce and bay leaf in 2-quart saucepan.
- Heat to boiling, simmer occasionally; reduce heat.
- Simmer 20 minutes or until thickened; remove bay leaf.
- Stir in pork; heat until hot.
- Toast English muffins.
- Spoon pork mixture over each muffin half.
Nutrition Facts : Calories 507.3, Fat 19.1, SaturatedFat 6.6, Cholesterol 74.8, Sodium 1262.5, Carbohydrate 57.2, Fiber 2.6, Sugar 30.2, Protein 27.9
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