Tag Archives: Sandwich

BBQ Pulled Pork Sandwiches with Dreamland BBQ Sauce

BBQ Pulled Pork Sandwiches

  • Servings: 4-8
  • Difficulty: easy
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BBQ Pulled Pork Sandwiches
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Texas clearly values BBQ Brisket over any other protein. That said, I will try and enjoy it all and truth be told I probably go 50/50 on beef and pork. I also enjoy the vinegar that you find in the Southeast. So when I asked Jill what she would like this week, she said let’s do BBQ pulled pork sandwiches.

For tonight I didn’t go all out with a coleslaw topping or anything but it’s always welcomed on a pig sammie. I did make a potato salad with two russets some mayo, sour cream, pickled jalapenos and green onions. I won’t include the recipe because I truly winged it. That said you can search my blogs for sides like potato salad or beans etc.

After eight hours in the bath the pork can’t help but get fall apart tender. In fact, fishing it out of the crockpot was a challenge. I also like to add sauce only on the top of the mound of pork to let the pork shine. Always butter and griddle your buns until you get a nice brown “crunch” texture. This will help it hold up to the moisture of the overall sandwich.

Ingredients:
Pork Shoulder
1 cup of Apple Cider Vinegar
1 cup of water
1 onion sliced
4 cloves minced garlic
2 tbs of yellow mustard
2 tbs of ketchup
Buns

Rub
Equal parts depending upon size
1 tbs of Chili Powder
1 tbs of Onion Powder
1 tbs of Garlic Powder
1 tbs of White or Brown sugar
Pinch of cumin and cayenne optional.

Directions:
1. Take your shoulder and apply your dry rub and let it sit. You can let it sit overnight if you so choose.

2. In your crock pot on high heat set for 8 hours add your sliced onions, minced garlic, apple cider vinegar, water, mustard and ketchup. Lay your rubbed shoulder in your crockpot. It should almost cover the shoulder with about 1/4 of it sticking out. Cover and walk away. Around the 7 to 8 hour time you can turn it but it will be done. Shred the pork

3. Toast your bun, apply your pork and your favorite sauce on top. I picked up a bottle of Dreamland BBQ sauce out of Alabama. It’s a nice blend of Carolina and TX sauces. Serve with Beans, potato salad or whatever you like. See my side recipes for ideas.
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Fried Shrimp Po-Boy Sandwich

Fried Shrimp Po-Boy Sandwich

  • Servings: 2
  • Difficulty: easy
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Fried Shrimp Po-Boy Sandwich
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We hit up this fish joint occasionally for Po Boys and Fish Ceviche. It’s a total joint with picnic tables and waxed checkered table cloths on the indoor tables. You make your own Red Sauce at bar with all the usual suspects, fresh horseradish, ketchup, lemons, Worcestershire, Tabasco and Tampico.

Jill always gets the shrimp Po Boy and has me make her sauces nice and spicy. Topped with ribbons of thin cut Iceberg lettuce and pillow soft rolls. We sit and linger sipping beer and finishing our fries and saltines slathered with our spicy red sauce.

Jill was having a long and tiring week so I surprised her with my own version of a Shrimp Po Boy. I made a sauce that consisted of Dukes Mayo, Sriracha, Horseradish and Ketchup. I replicated the ribbons of Iceberg lettuce and made a southern style batter for the shrimp that was spiced up with some Slap Ya Mama seasoning. As a side I baked some fries and used my Fry Salt.

Ingredients:
Fresh uncooked, shelled and de-veined Shrimp
Fresh Rolls
Thin cut ribbons of cold Iceberg lettuce
Frozen Fries
My fry Salt

Shrimp Marinade
1/2 cup of milk
2 beaten eggs
2 tbs of Yellow mustard
Slap Ya Mama seasoning

Sauce
1/4 cup of Dukes Mayo
1 tbs of Ketchup
1-2 tbs of Sriracha
Horseradish to taste

Shrimp Breading
1 cup of Corn Meal
1/2 cup of AP Flour
2 tbs of Slap Ya Mama Seasoning
1 tbs of Old Bay Seasoning
1 tbs of black pepper
Pinch of salt.

Directions:
1. The thing that will take the longest is your fries so put them on a sheet tray and season them with my Fry Salt and bake according to the package.

2. In a cast iron skillet or deeper cast iron pot, heat oil on Medium to Med-High until it hits 375 degrees. Shrimp cooks super fast so basically you are cooking the coating more than the shrimp. If you want a darker and crunchier crust on your shrimp, bump up the heat a bit and cook in smaller batches where the shrimp doesn’t touch each other while cooking.

3. Take your shrimp and let them soak in your shrimp marinade to flavor and tenderize them. Before ready to fry, take the shrimp from the wet mixture and bump off extra wetness (oil and wet are not friends). Coat your shrimp in the breading mixture. I added them all slowly until they were all coated to the point they were dry to the touch.

4. Working in small batches, carefully load your shrimp into the hot oil. Be careful and consider using a tool to put the shrimp in the oil. These babies cook in about 3-4 minutes. I move them around during the frying process. Remove them and place them on a paper towel and then transfer to a wire wrack until you are finished cooking everything. IMG_0625

5. Mix up your sauce and cut your lettuce. Slather both sides with the sauce, add the shrimp and lettuce. Add your fries and you are ready to go.
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Sloppy Bao Sandwich “Baoquette”

Sloppy Bao Sandwich

  • Servings: 2
  • Difficulty: easy
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Sloppy Bao Sandwich
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I spotted this Martha Stewart recipe for a simply but unique Sloppy Bao Sandwich that looked pretty interesting when trying to scratch that sandwich itch. I have mentioned it various times that I have some sort of gene for Asian/Eastern food. I just love their balance of spice, sweet and tangy.

Think of a sloppy joe with a “hmmm” factor to it. The punch of basil through that meaty savory slop with the chew of the bread is a perfect bite. I think I would adjust the ketchup and dijon mustard down a notch. I totally get using mustard and ketchup in BBQ sauces or on burgers and dogs but I thought they elbowed their way to the front versus harmonizing with the rest. It’s used to speed it up but I think I would have pulled them down and added tomato paste to replace some of the sweet with savory. All that said, it’s’ a good and fun sandwich.

Adapted from Martha Stewart
Ingredients:
1 lbs of lean ground beef, pork, turkey or chicken
1 baguette
2 tbs of minced shallot
1 clove of minced garlic
8-10 leaves of fresh basil
1 jalapeno sliced (optional)
3/4 cup of Ketchup
3 tbs of dijon mustard
1 tbs of tomato paste
1 tbs of fish sauce
2 tbs of red Thai-curry paste
1 tsp of brown sugar
Kosher salt to taste

Directions:
1. Super easy. In a skillet on medium heat add your protein and onion and cook until browned. Then add the garlic and let it cook for one minute before adding the rest of the ingredients and stir until combined. Turn to low and let this simmer stirring occasionally for about 15 minutes. IMG_0559

2. Split and toast the baguette for about two or three minutes. Fill your baguette with your meat mixture and top with jalapeno, cilantro, basil or even some cabbage. Enjoy.
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Chickcado Sandwich

Chickcado Sandwich

  • Servings: 2
  • Difficulty: easy
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Chickcado Sandwich
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Last week I posted a sandwich recipe that we really liked. My BLT and that Chicken Goat cheese sandwiches really pretty special. So we felt like another sandwich but wanted to play around with it. When we go to West Texas to visit family it seems like we don’t get out of there without eating a Turkcado sandwich from Murray’s and a been burrito from Taco Villa. Both are more nostalgic than really great food.

So I decided to cook up some bacon and chicken and make a club-BLT-Turcado like sandwich. Mash up.
I can’t get enough of these heirloom tomatoes marinated with Balsamic Vinegar. Sweet and tangy mixed with salty crispy bacon on soft sourdough bread. Avocado and swiss also added a nice creamy note.

Ingredients:
1-2 chicken breasts
Sourdough bread
1 avocado
Swiss Cheese
Dukes Mayo
Heirloom Tomato (sliced)
3-4 slices of thick cut bacon

Directions:
1. Cook your bacon in a cast iron skillet on low heat to properly render out all that fat to create a perfectly crispy slice of bacon. Remove and set aside on a paper towel.

2. Add your chicken to the same skillet. I lightly salted my breasts an I also used a mallet to get them to an even thickness. Cook until done and remove to rest. After resting slice thinly against the grain.

3. While your chicken is cooking, slice your tomatoes, pat them dry and lightly salt them. Before you put them on your sandwich pat them again with a paper towel and then drizzle balsamic vinegar over them and let the tomatoes suck up the vinegar.

4. Build your sandwich with Duke’s Mayo on both sides, swiss cheese, chicken, avocado and bacon. We made some fries and served them with a Utah fry sauce.
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Chicken Club Sandwich with Herb Goat Cheese

Chicken Club Sandwich with Herb Goat Cheese

  • Servings: 2
  • Difficulty: easy
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Chicken Club Sandwich with Herb Goat Cheese
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This was a terrific sandwich. The soft sourdough bread with crispy bacon, tender chicken breast, balsamic marinated heirloom tomatoes complimented with tangy and herbaceous goat cheese. Very simple but one of those meals where you think “wow why don’t I have this once a week”. You could serve it hot, room temperature or even cold.

Ingredients
Fresh Sourdough Bread
3 strips of bacon
2 chicken breasts (pounded to even thickness)
1-2 heirloom tomatoes
3 tbs of goat cheese
Fresh thyme
Fresh Basil
Dukes Mayo
Kosher Salt

Directions:
1. In a medium-low heated cast iron skillet add your bacon. The trick is to go low and slow to properly render out the fat and to crisp it perfectly. It shouldn’t curl up on you. If it does turn your heat down. When cooked remove and place it on paper towel.

2. Lightly salt and pepper your chicken after you pounded it so that it is a consistent thickness. This will ensure it cooks evenly and stays juicy. Place the chicken right into the pan you were using for cooking the bacon. When done let it rest and slice thinly against the grain. IMG_0394

3. While your chicken is cooking. Take some goat cheese and add chopped basil and thyme. I heat it in the microwave for 5 seconds to blend it easier. Let it come to room temp and you can skip that step. Also slice your tomatoes, salt them and place on a paper towel. The salt will draw out the moisture and aide the balsamic vinegar in soaking into the tomato. After about 5 minutes dab with paper towel and drizzle balsamic vinegar on your tomatoes. IMG_0393

4. Slice your bread. Put Dukes Mayo on one slice and goat cheese on the second slice. Add chicken, then bacon and top with your tomato. Enjoy. IMG_0397</aIMG_0400>

Chicken Caesar Salad Sandwich

Chicken Caesar Salad Sandwich

  • Servings: 2
  • Difficulty: easy
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Chicken Caesar Salad Sandwich
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In Cabo there is a restaurant called Edith’s that makes a table side Caesar Salad that it the best I have ever had. Huge wooden bowls that have been seasoned for years of one task only…the Caesar salad. You see the anchovies, the egg yolk, garlic, Worcestershire, lemon, dijon etc…

While my dressing doesn’t have the same “pizzazz” as the masters in white mexican shirts, it holds up okay. Let’s face it, the ingredients are pretty much the same. So I wanted to make a sandwich the other day and for some reason making a caesar salad sandwich sounded tasty. Salty, lemony, tangy, creamy with a crunch of bacon.

Ingredients
2 chicken breasts
2 ciabatta rolls
romaine lettuce
2 slices of bacon (crispy)

Dressing
1 cup of Duke’s Mayo
2 cloves of minced garlic
1 tsp of anchovy paste
2 tbs of lemon juice
1 tsp of worchestershire sauce
1 tsp of dijon mustard
1/2 cup of fine ground parmesan cheese
1 tsp of black pepper
pinch of Kosher salt

Directions
1. Grill a simple chicken breast with salt and pepper that is mallet-ed to 1/4 inch thickness for even cooking.
Set aside to rest.

2. Make your dressing by combining the ingredients in a food processor and let her rip. Notice I took a short cut by using Duke’s Mayo vs the egg and oil route. Duke’s does it better than I could. IMG_0090

3. Take a bowl of the lettuce and add dressing and toss forty times until it is fully coated. I then toasted my rolls to get a crust on the inside and added my chicken, dressed salad with crispy bacon on the the top.
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Pesto Presto Chicken Sandwich

Pesto Presto Chicken Sandwich

  • Servings: 2
  • Difficulty: easy
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Pesto Presto Chicken Sandwich
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Despite being armed with the information about bread being the body’s kryptonite, I love it. Perfectly thick sliced chewy, toothy sourdough and some cheese and I am fine. Jill loves for me to make special sandwiches. I saw some recipes around chicken and pesto and thought I would make a sandwich around it.

I also had finished off a jar of dill pickles and had some left over pickle juice so decided to use that as my chicken marinade. The pickle brine really makes a great marinade. It doesn’t come across as too “pickely”. I also wanted to use goat cheese for tang. To play on that tang I added some jarred sun-dried tomato pesto sauce to my goat cheese.

Also I broiled the sourdough to get a nice crust on the inside while keeping the other side pillow soft. So many things going on with this sandwich. Two pestos in play give an herbaceous main note. The pickle juice brine, goat cheese and sun dried tomatoes bring acid and tang. Really delicious sandwich. A slice of crispy bacon would also be a nice addition.

Ingredients
2 chicken breasts (free range, air chilled)
Sourdough loaf of bread
I small package of goat cheese
1 Jar of sun dried tomato pesto
1 jar of basil pesto
Olive oil
Arugula lettuce
Pickle juice
Mont Jack cheese (not necessary but we had some shredded leftovers)

Directions
1. Marinate your chicken breasts in pickle juice for as long as you can. Pound it to be the same thickness so that it cooks evenly. IMG_0049

2. Grill your chicken until cooked through. Get some nice grill marks on both sides. Set aside to rest.

3. With oven on broil. Slice your bread and add a little olive oil and a pinch of salt. Broil until brown and crusty on one side. IMG_0050

4. Take your goat cheese at room temperature and add the tomato pesto until you enjoy the taste. I probably used 2 tablespoons. IMG_0052

5. When bread is toasted add to one side (top) the goat cheese spread. To the other side, add your chicken after you sliced it on the bias. Spread it on the bread and top with the basil pesto. About a tablespoon. Top with arugula and then your tomato pesto bread topper. Slice and enjoy.
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