Viewing entries in
Sandwich

Pork Sandwich

3 Comments

Pork Sandwich

Featured recipe on my Tailgate Day TV episode.

Makes 1 large sandwich

INGREDIENTS

  • ½ pound pork tenderloin, thinly sliced into 4-5 portions

Marinade:

  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • ¼ teaspoon sesame oil
  • 1 garlic clove, minced/crushed
  • ½ teaspoon fresh ginger, minced
  • ½-1 teaspoon chili garlic sauce
  • Juice from ½ lime
  • Kosher salt

Sandwich Sauce:

  • ½ cup mayonnaise
  • ½ teaspoon chili garlic sauce

Sandwich Fixings:

  • 1 large good Italian or French roll, cut in half lengthwise
  • 1 cup baby arugula, tossed in olive oil
  • 4 slices of tomato
  • 4 onion rings, cooked per instructions

DIRECTIONS

  1. In a small bowl, add all the marinade ingredients and whisk until thoroughly mixed
  2. Put the pork cutlets and the marinade in a ziplock bag, seal and refrigerate a couple of hours
  3. Mix the sandwich sauce ingredients, set aside in the refrigerator until ready to use
  4. Heat grill on medium, cook pork until done (about 3 minutes each side) - at this point you can also heat the sandwich bread and onion rings if you want
  5. To assemble spread sauce on bottom half of the bread, layer arugula, pork, tomatoes and onion rings - top with bread, slice into portions or eat the whole thing yourself.
CA-SCG173 Seg 2.jpg

Watch me make this...


3 Comments

Grilled Scrambled Egg Sandwich

Comment

Grilled Scrambled Egg Sandwich

How have I not done this before?

Makes 1 sandwich

INGREDIENTS

  • 2 strips bacon, sliced thin
  • 4 cremini mushrooms, sliced
  • 1 teaspoon butter
  • 1 egg
  • 2 slices of bread (any you like)
  • 2 tablespoons mayonnaise
  • 1 slice cheese (any you like, I used Jack)
  • Kosher salt and pepper to taste

DIRECTIONS

  1. In small skillet on medium heat cook bacon until almost crispy, remove excess bacon fat and add mushrooms – cook until nicely softened, about 5 minutes
  2. Add butter to the bacon mixture then the egg – scramble in the pan until egg cooked through and set aside
  3. Spread 1 tablespoon mayonnaise on one side of bread, then cheese and the egg mixture, season with salt and pepper to taste – top with 2nd slice of bread
  4. Spread top slice with ½ tablespoon mayonnaise, and grill in a non-stick pan until nicely browned – repeat with 2nd sid.

Comment

Buffalo Chicken Burger

Comment

Buffalo Chicken Burger

Makes 3

Who says ground chicken is dry?  This is moist, messy and stupid good.

INGREDIENTS

  • 1 pound ground chicken
  • 1/3 cup finely diced celery
  • 1/3 cup finely diced green onion
  • ¼ cup finely chopped curly parsley
  • Kosher salt & fresh ground pepper to taste
  • Franks Red Hot
  • 1/3 cup panko crumbs
  • 2 tablespoons each mayo & sour cream
  • ¼ cup blue cheese crumbles
  • 3 buns – and make good ones like brioche
  • Shredded lettuce for serving

DIRECTIONS

  1. In a bowl put chicken, celery, green onion, parsley, salt, pepper, 2 teaspoons Franksand panko – mix well
  2. Shape into 3 patties, put on a wax paper or a parchment lined plate and refrigerate at least 30 minutes
  3. Meanwhile combine mayo, sour cream & blue cheese – mix really well and set aside
  4. Cook burgers any way you like (but a cast iron pan is always a good thought)
  5. Once you flip them over, brush the tops with more Franks and cook until done
  6. Grill or toast buns
  7. Build burgers: bun, sauce, lettuce, burger, bun
IMG_6655.JPG

WATCH ME MAKE THIS... 

Comment

Best Crab Sandwich

Comment

Best Crab Sandwich

Makes 4 sandwiches

INGREDIENTS

  • 1 pound cooked crab meat
  • 2 celery stalks, diced small
  • ¼-⅓  cup bread crumbs
  • 2-4 tablespoons mayonnaise
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground pepper
  • 4 English muffins
  • Canola oil
  • 4 slices Swiss cheese
  • ½ cup shredded romaine lettuce
  • Fry sauce, see recipe

DIRECTIONS

  1. Mix crab, celery, ¼ cup bread crumbs, 2 tablespoons mayonnaise, salt and pepper well in a bowl - add more mayonnaise or bread crumbs if needed to shape into shape into 4 patties, the size of English muffins - refrigerate 15 to 30 minutes
  2. Heat a non-stick pan on medium high heat and add a thin layer of oil to the pan
  3. When the oil starts to shimmer, add the patties and cook until the bottom is golden brown, 3 to 5 minutes
  4. Flip and add 1 slice of cheese to each patty add cook an additional 2-3 minutes, until cheese is melted
  5. Meanwhile toast English muffin halves, or oil lightly and cook until just golden in a  non-stick pan
  6. Spread fry sauce on 4 of the muffins, add lettuce, a patty and then the  remaining muffin
IMG_6393.JPG

WATCH ME MAKE THIS...

Comment