roast pork sandwiches?
i have some roasted pork loin leftovers (it was marinated in mustard, garlic, rosemary & thyme) .... and want to turn
it into cold sandwiches.... not the usual mayo/mustard L & T....
any thoughts out there in roast porkville for something a little more interesting?
you've not failed to inspire me yet!
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24 Comments:
How about on crusty bread with sweet onions, lettuce and orange marmalade or seedless raspberry jam?
yankeesgal at 5:29PM on 09/14/08
How bout a hot sandwich?.....chop an onion,half a head of garlic and the pork....Saute the onion an garlic in some good olive oil,when the onionis translucent add the pork an just enought Mojo to moisten......when it's all heated make a snadwich on some crusty cuban bread !!!
onepercent99 at 5:30PM on 09/14/08
Cranberry sauce (or another tart jelly) with horseradish stirred into it.
lemons at 7:30PM on 09/14/08
Cubanos. Cubanos, Cubanos .
oh god Cubanos.
and oh goddess Cubanos too.
foodvox at 8:00PM on 09/14/08
i like roast pork with a bit of mayo and any type of sweet/hot pickle. mmmmm
hammondcheese at 8:12PM on 09/14/08
I usually take the left overs and make either hot roast pork with broccoli rabe, provolone and roasted peppers on whatever bread you like OR I shred and add some Eastern Carolina vinegar and pepper sauce and serve with some slaw on a nice roll. MMM roast pork.
JerzeeTomato at 9:21PM on 09/14/08
I made a double batch of green tomato jam recently, and I have to tell you, roast pork sandwiches with green tomato jam are insanely delicious!
brooke29 at 10:11PM on 09/14/08
I like my pork loin sandwiches on a soft roll with roasted garlic mayo and a spicy cole slaw. A slice of cheese never hurts.
beano at 11:45PM on 09/14/08
banh mi! baguette, aioli, pickled jullienned daikon and carrot, cukes, hoisin, siracha...daaaammmnn...
or just carmelized onion...
sailordave at 11:54PM on 09/14/08
Make a garlic cream sauce (cold) out of sour cream, a little garlic powder or minced and some salt and pepper. Spread that on thick slices of crusty bread and top with your pork. You can spice it up a notch with some red pepper flakes or some cayenne/chipotle powder if you want. This is my favorite way to use up leftover roast pork.
ellieut at 9:29AM on 09/15/08
omg so hungry.
I like a roast pork sandwich with some pesto, melted cheese and carmelized onions.
Laurel E at 9:30AM on 09/15/08
Here is how my Dad made any left-over meat into a sandwich:
Rye bread, butter both sides, salt & pepper, thinly sliced roast pork, (or any leftover cold meat). Mayo was for wimps and mustard was for hot dogs only.
odaddyo at 9:37AM on 09/15/08
My Mom would grind it up and mix it with Hellman's mayo and some hot pepper relish. Sweet and savory....mmm! Spread it on some crusty Italian bread.
Josdean at 9:59AM on 09/15/08
broccoli rabe and provolone cheese on a good amoroso roll!
carolinemarie at 10:00AM on 09/15/08
I have my roast pork sandwiches with slices of avacado, tomato, and garlic mayo on a crusty roll. Delicious!
aungeinphx at 11:21AM on 09/15/08
all sounds good..... i love cubanos but i'm serving them cold....
cold cubano's....???? what do you guys put in the cubanos?????
pooch at 4:36PM on 09/15/08
I would heat it up in chicken broth then shred it , add to a onion bun, with a slaw, saute onion, and maybe a cheese of your choice. Have a homemade bque sauce of your choice on the side to pour over.
pjracz10 at 1:36AM on 09/17/08
oh - ha ha - I didn't see the "cold" part, just saw the "pork" part. Selective reading at play.
Chilled cubanos would definitely suck.
But depending on the timing, a warm cubano (prep'd then wrapped in foil to keep warm) could be decent.
Just don't keep it at room temp for more than an hour and a half . . .
foodvox at 9:49AM on 09/17/08
@pooch - I think cubanos have the pork, ham, Swiss Cheese and some good mustard. No mayo or tomatoes or lettuce. You also need a good sandwich press or at least a heavy fry pan to flatten it.
BITTER at 9:51AM on 09/17/08
There do exist un-flattened cubanos. And many of the ones I've had have thinly sliced dill pickles in them. I'm not a particular fancier of dills on sandwiches, but I freely acknowledge the little kick of acidity is very nice.
lemons at 10:00AM on 09/17/08
Cuban Sandwich = roasted pork, sliced ham, Swiss cheese, pickles, mustard and butter on the bread. It's usually flattened on a sandwich press for the cheese to melt and to warm the bread. The bread used is a type of bagguette, we Cubans/Puerto Ricans like to call - Pan de Agua, Pan de Manteca, Pan Sobao, Pan Cubano or Pan Puertorriqueno... the outside is crispy, but the inside is tender. It comes in white and whole wheat versions now.
Media Noche sandwich = the smaller brother of the Cuban Sandwich. It has the eaxct same ingredients, but made in a sweet yellow bread, called Pan Dulce. The bread bun is smaller, yellow, reminiscent of a yellow hot dog bun. This is what Cuban parents give their kids when they take you out to eat sandwiches and you can't just get your mouth around a big Cuban.
MadelynRodriguez at 6:27PM on 09/17/08
Share a recipe for green tomato jam, anyone?
dmurphy118 at 9:03PM on 09/17/08
Spicy Green Tomato Jam
Makes 2 pints
* 2 pounds green tomatoes
* 3 cups granulated sugar
* 2 tablespoons lemon juice
* 3 whole medium-hot dried red chiles, such as aci sivri (see note)
Dice green tomatoes, keeping seeds, juices, membranes and all. In a wide, nonreactive bowl, layer diced tomatoes with sugar, lemon juice and chiles. Let stand overnight so they can soak up flavors.
The next day, wash 2 pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
Transfer tomato mixture to a large saucepan and cook over medium heat to gelling stage (240 degrees at sea level or 8 degrees above the boiling point of water at higher altitudes), about 30 minutes. If you don't have a thermometer, use the saucer test: Place a small amount of jam on a chilled plate and place the plate in the freezer for a minute or two until the jam is room temperature; if the jam is set (a path remains when you draw your finger through the jam) remove it from the heat. Be sure to watch the jam carefully toward the end of cooking; it reaches the gelling stage quickly, and if it overcooks it will harden in the jars to a stiff mass.
Ladle the hot jam into the hot jars, leaving 1/2 inch head space. Wipe jar rims with a clean, damp cloth. Attach lids. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Note: Aci sivri are rare Turkish heirloom chiles available from Ayers Creek Farm at the Hillsdale Farmers Market. Alternatively, substitute any medium-hot skinny dried red pepper that's 3 to 4 inches long.
-- From Chef Linda Colwell (was posted in The Oregonian)
I did not have chiles and used red pepper flakes instead, quite successfully. I made three double batches, and I used Splenda and pectin in one of them, which also worked very well. I used half-pint jars rather than pints, but this truly doesn't matter, of course. This green tomato jam is quite spectacular with various meats and even cheeses and has quickly become one of my favourite condiments!
brooke29 at 11:20PM on 09/17/08
Remember the show "Two Fat Ladies"? I loved that show. They had a cold sandwich that I really liked. I usually substituted avacado for the anchovies because DH wouldn't have eaten it with the anchovies. With that said, here is the recipe. I don't know why it wouldn't be awesome with some of that port instead of (or even with) the anchovies.
TARTINE FROM PROVENCE
1 long baguette or 4 little ones
Cloves of garlic, halved
12 fine black olives, stoned
1 red pepper, sliced (note; try roasting them)
Cooked French beans
2 large tomatoes, chopped
4 anchovy fillets
2 tablespoons delicious olive oil
1 teaspoon lemon juice or wine vinegar
Salt and freshly ground black pepper
Cut the bread in half lengthways and rub the cut surfaces with garlic. In a food processor, combine olives, red pepper, beans, tomatoes and anchovies. Mix in the olive oil and lemon juice. Adjust seasoning. Spread the mixture thickly over the bread and put the sides back together again. Tie up with string and enclose in aluminum foil or grease proof paper. Place a board on top of the parcel with a few weights and press for 1 hour. Then off you go to your picnic.
nightmoon at 10:59PM on 09/20/08