Courses: Sandwiches

Vietnamese Lemongrass Chicken Meatloaf Banh Mi

Vietnamese Lemongrass Chicken Meatloaf Banh Mi

That title is a mouthful. Literally! I’m that person that thinks about a Vietnamese banh mi probably once a week. I’m not the guy that is thinking of that (IMHO) six inch sub that lacks all sorts of every taste just so I can make […]

Bacon Patty Melt

Bacon Patty Melt

I’ve posted about the patty melt, what seems like many moons ago, and it may very well be one of my favorite burgers. There is something about it, and yes it has beef, onions, cheese, and butter, and possible other items. It’s not for the […]

Italian Style Pulled Pork Sandwich

Italian Style Pulled Pork Sandwich

Do you love sandwiches? I know I do and as a matter of fact I really was craving a BLT the other day, but you know what, tomatoes are just not in season here. This sandwich however is in season as it is comfort food season! This one is the Italian style pulled pork sandwich, and one that screams comfort, and as a matter of fact my kids devoured this sandwich and came cruising back for another one.

Italian Style Pulled Pork Sandwich Recipe
Italian Style Pulled Pork Sandwich Recipe

The pork is slow cooked in a great tomato based mixture until fall apart tender, then served on some crusty bread with melted provolone cheese and sauteed greens. What’s not to love!

Let’s get started.

Ingredients:

  • 3-4 lb pork shoulder, fat trimmed
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp fennel seeds
  • 1 tbsp dried red chili flakes
  • 4 sprigs fresh rosemary, stem removed, finely chopped
  • 1 whole head of garlic, finely diced
  • 2 whole bay leaves
  • 1 whole yellow onion, thinly sliced
  • 4 cups of beef stock
  • 14 oz can of crushed tomatoes
  • 1 bunch of rapini
  • 2 cups of fresh spinach, tightly packed
  • 1 cup additional beef stock
  • salt, to taste
  • cracked black pepper, to taste
  • bolillo rolls, to your serving
  • Chicago style sport peppers, optional
  • 2 slices provolone cheese, per serving

Start by making your rub for the pork. To a small mixing bowl, add the fennel seeds, red chili flakes, chopped rosemary, parsley, and garlic. Give a good mix, and season with some salt and pepper.

Add the pork shoulder to a large cast iron skillet, or dutch oven, large enough to hold all of the broth and tomato mixture. Make sure it is fat side up.

Add the garlic mixture to the top of the pork shoulder. Next pour around the shoulder the beef stock, add the crushed tomatoes, bay leaves and onions.

Preheat your oven to 425 degrees and let the pork shoulder rest on the counter as the oven heats up. Your goal here is to build a nice crust, then either cover with foil and reduce the heat to 300 degrees and braise for 2-3 hours, or what I did was simply transfer everything to a slow cooker, covered it and forgot about it until the next day (I recommend this approach as it was like butter).

Once the oven is heated, add the pork, and build a nice crust, about 25 minutes or so. Next, carefully remove from the oven, then place in a slow cooker, on low, and cook for about 10 hours or so. I simply did this overnight.

Ingredients for making Italian style pulled pork sandwiches
Ingredients for making Italian style pulled pork sandwiches

Now let’s make the greens. To a stock pot, add the rapini and spinach. Give a pinch of salt and crushed red chili flakes, and the additional cup of beef stock. Bring to a simmer, stir, and cover, cooking until the greens are completely wilted. They will not be pretty, but they are super delicious, and great for you to boot.

Now let’s make the sandwich. Preheat your oven to 350 degrees. Slice your roll, but not all of the way through. Layer in the cheese, and place in the oven, cooking until the roll is crusty and the cheese is nice and melted. You want a crusty roll here as when you fold in the pulled pork and greens, it gets pretty darn saucey. You’ll see. It’s like the best gravy for swiping your sandwich into.

During this time shred the pork. It should simply fall apart. Once shredded, mix everything together. Remove the roll from the oven, then add some greens, fold in the pork mixture to your liking, and top with a couple of sport peppers. I liked adding the peppers as that vinegar and subtle heat cuts through that savory pork.

Eat this one over a plate people as that pork is so super juicy and it will run out all over your plate. This sandwich is a real homerun, feeds a ton of people (We ate it for two days and I ended up freezing a ton of it), and is super delicious. Hope you enjoy!

Italian Style Pulled Pork Sandwich
Author: 
Recipe type: Sandwiches
Cuisine: Italian Style
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • 3-4 lb pork shoulder, fat trimmed
  • ½ cup fresh parsley, chopped
  • 1 tbsp fennel seeds
  • 1 tbsp dried red chili flakes
  • 4 sprigs fresh rosemary, stem removed, finely chopped
  • 1 whole head of garlic, finely diced
  • 2 whole bay leaves
  • 1 whole yellow onion, thinly sliced
  • 4 cups of beef stock
  • 14 oz can of crushed tomatoes
  • 1 bunch of rapini
  • 2 cups of fresh spinach, tightly packed
  • 1 cup additional beef stock
  • salt, to taste
  • cracked black pepper, to taste
  • bolillo rolls, to your serving
  • Chicago style sport peppers, optional
  • 2 slices provolone cheese, per serving
Instructions
  1. Start by making your rub for the pork. To a small mixing bowl, add the fennel seeds, red chili flakes, chopped rosemary, parsley, and garlic. Give a good mix, and season with some salt and pepper.
  2. Add the pork shoulder to a large cast iron skillet, or dutch oven, large enough to hold all of the broth and tomato mixture. Make sure it is fat side up.
  3. Add the garlic mixture to the top of the pork shoulder. Next pour around the shoulder the beef stock, add the crushed tomatoes, bay leaves and onions.
  4. Preheat your oven to 425 degrees and let the pork shoulder rest on the counter as the oven heats up. Your goal here is to build a nice crust, then either cover with foil and reduce the heat to 300 degrees and braise for 2-3 hours, or what I did was simply transfer everything to a slow cooker, covered it and forgot about it until the next day (I recommend this approach as it was like butter).
  5. Once the oven is heated, add the pork, and build a nice crust, about 25 minutes or so. Next, carefully remove from the oven, then place in a slow cooker, on low, and cook for about 10 hours or so. I simply did this overnight.
  6. Now let’s make the greens. To a stock pot, add the rapini and spinach. Give a pinch of salt and crushed red chili flakes, and the additional cup of beef stock. Bring to a simmer, stir, and cover, cooking until the greens are completely wilted. They will not be pretty, but they are super delicious, and great for you to boot.
  7. Now let’s make the sandwich. Preheat your oven to 350 degrees. Slice your roll, but not all of the way through. Layer in the cheese, and place in the oven, cooking until the roll is crusty and the cheese is nice and melted. You want a crusty roll here as when you fold in the pulled pork and greens, it gets pretty darn saucey. You’ll see. It’s like the best gravy for swiping your sandwich into.
  8. During this time shred the pork. It should simply fall apart. Once shredded, mix everything together. Remove the roll from the oven, then add some greens, fold in the pork mixture to your liking, and top with a couple of sport peppers. I liked adding the peppers as that vinegar and subtle heat cuts through that savory pork.
Beer Battered Chicken Sandwich

Beer Battered Chicken Sandwich

Many of my ‘Wisconsinites’ know that I make a fish fry on a fairly regular basis. A beer battered fish fry to say the least, and it’s a a good one. As I was thinking of that fish fry, on a Tuesday (I know how […]

The Ultimate BLT Sandwich

The Ultimate BLT Sandwich

I don’t know about you but our vegetable garden is off the charts right now. Tomato plants are taller than I am and blooming like you won’t believe. We’ve picked our share of beans, peas, broccoli, napa cabbage, and berries. It’s a real pleasure to […]

Chicken Shawarma

Chicken Shawarma

I haven’t been able to get enough Indian or Middle Eastern food lately. I’ve been craving the stuff. Everything from potato aloo, to saag paneer, to all kinds of curries and different sauces and spices. I think that is one of the things I love about that cuisine, and it is getting to the point where it is competing with other cuisines I love so much such as Thai and Mexican. As you recall, I recently made a batch of shawarma spice seasoning, only to be used, for the most part, this recipe. Chicken shawarma is something you need to make, and traditionally done over a spit, I decided to bake mine as the weather on this particular day was not in my favor.

Shawarma can be many different types of meat, but it essentially relates to a sandwich. Think of your favorite gyro place where they are slicing meats from a spit, and placing it inside of warm pita or flatbread, along with sauces and vegetables. That’s shawarma, and this is my take on it. Did I mention my entire family was totally in love with this?

Chicken Shawarma Sandwich Recipe

Let’s get started.

Ingredients:

  • 3 boneless, skinless chicken breasts, cut into thick strips
  • 3 tbsp shawarma spice seasoning
  • 2 tbsp canola oil
  • 1/2 cup of your favorite hummus
  • 1/4 cup of tzatziki sauce
  • 2 tbsp tahini sauce
  • 1/2 cup shredded lettuce
  • sliced cucumbers, to your liking
  • sliced tomatoes, to your liking
  • 1 whole pita bread, warmed
  • 1/2 cup cooked french fries, per sandwich, optional

OK, let’s get this going. Now you have options here. You can go with adding the seasoned strips to a skewer and adding them onto a grill, or you can bake them, as I did. You decide.

Start by marinading your chicken. To a mixing bowl, add the chicken, and the oil. Toss to coat, then add in the shawarma spice mix. Toss again to make sure all of the chicken is coated. Cover and refrigerate for at least two hours.

Chicken Shawarma Ingredients

During this time, prepare your tzatziki, hummus, and tahini sauce. They all go pretty quickly, and can be used throughout the week. That’s always a great thing.

Preheat your oven to 400 degrees.

Add the chicken to a baking sheet, and cook for about 25 minutes, or until the chicken is cooked. Once cooked, let it cool slightly, then chop into bite sized pieces.

Keep the oven on, and cook your french fries.

Heat a skillet on high heat, then add in the chicken, to get a nice sear on the pieces, tossing along the way. Once you get a nice sear, remove from the heat, and set aside until you are ready to make your sandwich.

Take your warmed pita and smear on the hummus.

Top with pieces of the chicken, drizzle on the tahini sauce, then top with the tomatoes and cucumbers. Add a couple of dollops of tzatziki sauce, the top with the french fries and drizzle with some more that tahini sauce.

Now you are ready to dig in. Fold that pita, open wide, and take this bad boy on. This chicken shawarma is so good, and the entire flavor combination just makes this an awesome one. The chicken itself is so warm and addicting in the spices, then you get that creamy hummus, and the garlic tahini. Whoa, this one is great, and again my entire family devoured them. A must make if you are looking for great all-around Middle Eastern flavors and a killer sandwich to boot. Hope you enjoy!

Chicken Shawarma
Author: 
Recipe type: Sandwiches
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 3 boneless, skinless chicken breasts, cut into thick strips
  • 3 tbsp shawarma spice seasoning
  • 2 tbsp canola oil
  • ½ cup of your favorite hummus
  • ¼ cup of tzatziki sauce
  • 2 tbsp tahini sauce
  • ½ cup shredded lettuce
  • sliced cucumbers, to your liking
  • sliced tomatoes, to your liking
  • 1 whole pita bread, warmed
  • ½ cup cooked french fries, per sandwich, optional
Instructions
  1. OK, let’s get this going. Now you have options here. You can go with adding the seasoned strips to a skewer and adding them onto a grill, or you can bake them, as I did. You decide.
  2. Start by marinading your chicken. To a mixing bowl, add the chicken, and the oil. Toss to coat, then add in the shawarma spice mix. Toss again to make sure all of the chicken is coated. Cover and refrigerate for at least two hours.
  3. During this time, prepare your tzatziki, hummus, and tahini sauce. They all go pretty quickly, and can be used throughout the week. That’s always a great thing.
  4. Preheat your oven to 400 degrees.
  5. Add the chicken to a baking sheet, and cook for about 25 minutes, or until the chicken is cooked. Once cooked, let it cool slightly, then chop into bite sized pieces.
  6. Keep the oven on, and cook your french fries.
  7. Heat a skillet on high heat, then add in the chicken, to get a nice sear on the pieces, tossing along the way. Once you get a nice sear, remove from the heat, and set aside until you are ready to make your sandwich.
  8. Take your warmed pita and smear on the hummus.
  9. Top with pieces of the chicken, drizzle on the tahini sauce, then top with the tomatoes and cucumbers. Add a couple of dollops of tzatziki sauce, the top with the french fries and drizzle with some more that tahini sauce.