Pork Salad Sandwiches Recipes

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NIPPY PORK SALAD



Nippy Pork Salad image

Delicious pork that can be served on sandwiches, crackers, or just on the side with another salad. Best if left in fridge at least 4 hours before serving. Great next day, too.

Provided by Lerie

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

¼ stalk celery, chopped
3 green onions, sliced
4 teaspoons Dijon mustard
4 teaspoons fat-free creamy salad dressing (such as Miracle Whip Free®)
4 teaspoons prepared horseradish
2 drops hot pepper sauce (such as Tabasco®), or to taste
¼ teaspoon salt
2 cups cubed cooked pork roast

Steps:

  • Mix the pork, celery, and green onions in a large bowl.
  • Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 3.3 g, Cholesterol 60.7 mg, Fat 3.5 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 1.2 g, Sodium 390.5 mg, Sugar 1.3 g

PORK SANDWICH SPREAD



Pork Sandwich Spread image

From Norfolk, Nebraska, Lorraine Kramer sent this recipe that uses up extra pork and makes a satisfying solution for brown-bag lunches. "This is a favorite that I turn to whenever I have leftover pork roast," she writes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

2 cups ground cooked pork
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
Pepper to taste
12 slices white bread

Steps:

  • In a bowl, combine the first seven ingredients. Spread over six slices of bread, about 1-1/3 cups on each; top with remaining bread.

Nutrition Facts :

POPPIN' PORK CHOP SANDWICHES



Poppin' Pork Chop Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 12 servings

Number Of Ingredients 23

3 cups all-purpose flour
2 teaspoons seasoned salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne
12 boneless breakfast-style pork chops
1/2 cup vegetable oil
3 tablespoons salted butter
12 slider buns
1 1/2 cups mayonnaise
3/4 cup jarred sliced hot cherry peppers, drained and diced
Juice of 1 lemon
Kosher salt and freshly ground black pepper
12 slices pepper jack cheese
1 head green leaf lettuce, leaves separated
3 fresh tomatoes, sliced
Spicy pickles, store-bought or homemade, recipe follows
1 1/2 cups rice wine vinegar
1/2 cup honey
1 tablespoon crushed red pepper flakes
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 English cucumber, thinly sliced into rounds
1/2 small red onion, thinly sliced

Steps:

  • For the pork chops: Heat a large cast-iron skillet over medium-high heat.
  • In a baking dish, mix together the flour, seasoned salt, pepper and cayenne. Dredge both sides of the pork chops in the flour mixture, shaking off any excess, and set aside on a plate.
  • Add the vegetable oil and 2 tablespoons of the butter to the skillet and heat until the butter is melted. Working in 2 batches, sear the pork chops on both sides until golden brown and cooked through, 2 minutes per side. Remove to a paper towel-lined baking sheet.
  • In a separate pan and working in batches, add the remaining 1 tablespoon butter and toast the cut side of the buns until golden, 1 to 2 minutes. Re-assemble the buns and set aside.
  • For the cherry pepper mayonnaise: Mix together the mayonnaise, diced peppers, lemon juice and some salt and pepper in a medium bowl until well combined.
  • For the sandwiches: Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce, tomato, pickles, more mayonnaise spread and the top bun.
  • Serve hot or wrap in sandwich wrap/foil for transport.
  • To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
  • Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

PORK SALAD SANDWICHES



PORK SALAD SANDWICHES image

Categories     Sandwich     Pork     No-Cook

Yield 6-8 sandwiches

Number Of Ingredients 13

2 cups cooked pork, cut into thin strips or diced
1 cup diced red, yellow, and/or green sweet pepper
1/2 cup sliced celery
1/4 cup chopped red onion
1/3 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon finely shredded orange peel
1 1/2 teaspoons dired spice blend of lemon, basil and thyme
1 teaspoon finely shredded lemon or lime peel
1 teaspoon sugar
3 cups packaged shredded cabbage with carrot (coleslaw mix)
1 lemon or lime, peeled and sectioned
6 to 8 hoagie buns, kaiser rolls , or desired rolls, split

Steps:

  • In abowl, combine cooked pork, sweet pepper, celery, and onion. in a small bowl combine mayonnaise, mustard, orange peel, spice blend, lemon or lime peel, and sugar; sitr into pork mixture. Cover and chill for 2 to 4 hours. Just before serving, fold in coleslaw mix and citrus sections. Spoon filling to buns. Nutrition facts per sandwich: 491 cal., 16 g total fat (3 g sat fat), 46 mg chol., 743 mg sodium, 64 g carbo, 6 g fiber, and 24 g pro. Daily Values: 83% vit A, 167% vit C, 15% calcium, and 18% iron

PORK LOIN SANDWICH



Pork Loin Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 7h10m

Yield 4 sandwiches

Number Of Ingredients 17

3/4 cup kosher salt
1/2 cup sugar
2 teaspoons whole black peppercorns
3 lemons, halved
One 2 1/2- to 3-pound boneless pork loin, tied with butcher twine
1 tablespoon vegetable oil
3 yellow onions, sliced 1/3-inch thick
Butter, for toasting
4 pretzel hot dog buns, split
1/4 cup yellow mustard, plus more for spreading
Pickled Fresno Peppers, recipe follows
3/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 bay leaf
1 clove garlic, crushed
4 ounces Fresno peppers, sliced 1/4-inch thick

Steps:

  • In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.
  • Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.
  • For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.
  • Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 7

1 1/2 cups chopped cooked chicken or turkey
1 medium stalk celery, chopped (1/2 cup)
1 small onion, finely chopped (1/3 cup)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

Steps:

  • In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g

ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES



Absolutely Addictive Roast Pork Sandwiches image

A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.

Provided by DeSouter

Categories     Lunch/Snacks

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs pork roast
sea salt
freshly cracked pepper, to taste
3 tablespoons butter
1 (1 ounce) package mccormack au jus mix
3 1/2 cups water
1 lb monterey jack pepper cheese, sliced thin
French bread (or any type of rolls with a crust that is not super crusty) or Italian bread (or any type of rolls with a crust that is not super crusty)

Steps:

  • Preheat oven to 375 degrees farenheit.
  • Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
  • Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
  • Melt butter over roast while it is still in the roasting pan.
  • Remove roast from pan, saving the drippings and juice.
  • Add Au Jus mix and water to drippings and cook according to directions on package.
  • Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
  • Let roast cool for about 10 minutes, then slice thinly.
  • Pile pork and cheese on bread while meat is still hot.
  • Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

BARBECUE PORK SANDWICHES WITH CABBAGE SLAW



Barbecue Pork Sandwiches with Cabbage Slaw image

You can have the slaw on the side or you might want to put it on top of your sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

Quick BBQ Sauce
2 pork tenderloins, 12 to 16 ounces each
Coarse salt and ground pepper
3 tablespoons mayonnaise
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons light-brown sugar
5 cups finely shredded green cabbage (half a 2-pound cabbage)
4 potato rolls, or other soft sandwich rolls

Steps:

  • Preheat oven to 475 degrees. Divide Quick BBQ Sauce between two bowls. Use one for basting the raw meat; reserve the other for serving with sandwiches.
  • Place pork on a foil-lined rimmed baking sheet; season with salt and pepper. Brush generously with sauce. Roast, basting occasionally with sauce, until an instant-read thermometer registers 150 degrees, 18 to 25 minutes.
  • Meanwhile, make slaw: In a medium bowl, whisk together mayonnaise, vinegar, mustard, and brown sugar until smooth; season with salt and pepper. Mix in cabbage.
  • Thinly slice pork; serve on rolls, accompanied by slaw and reserved sauce.

SEASONED PORK SANDWICHES



Seasoned Pork Sandwiches image

"This is one of those dishes that my husband never seems to get tired of," says Jacque Thompson of Houston, Texas. "The bonus for me is that it's quick, easy to make and even easier to clean up!"

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 8 servings.

Number Of Ingredients 6

1 boneless pork loin roast (2 to 3 pounds)
1 tablespoon fajita seasoning mix
1/4 teaspoon garlic powder
1/2 cup Italian salad dressing
1/4 cup Worcestershire sauce
8 sandwich rolls, split

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with fajita seasoning and garlic powder. Pour salad dressing and Worcestershire sauce over meat. Cover and cook on low for 5-6 hours or until meat is tender. , Remove roast; shred meat with two forks. Return to cooking juices; heat through. Using a slotted spoon, serve pork on rolls.

Nutrition Facts :

CUBAN PORK SANDWICHES



Cuban Pork Sandwiches image

Florida restaurants introduced the simple, delicious flavors of this Cuban favorite to the United States. If you don't have leftover roast pork, just pick up some from the deli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

4 white hamburger buns, split
2 teaspoons yellow mustard
4 teaspoons mayonnaise or salad dressing
4 ounces thinly sliced cooked roast pork
4 ounces thinly sliced cooked ham
4 ounces sliced Swiss cheese
12 slices dill pickles
3 tablespoons butter or margarine, melted

Steps:

  • For each sandwich, spread one cut side of each bun with 1/2 teaspoon mustard and the other side with 1 teaspoon mayonnaise. Layer pork, ham, cheese and 3 pickle slices in each bun, folding meats or cheese to fit if necessary. Press sandwiches firmly with palm of hand to flatten to about 1-inch thickness.
  • Heat 12-inch nonstick skillet over medium-high heat. Brush tops of sandwiches with melted butter. Place sandwiches, buttered sides down, in skillet. Brush bottoms with remaining butter. Cook about 6 minutes, turning once, until crisp and brown on both sides.

Nutrition Facts : Calories 450, Carbohydrate 24 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1140 mg, Sugar 2 g, TransFat 1 g

PULLED-PORK SANDWICHES WITH COLESLAW



Pulled-Pork Sandwiches with Coleslaw image

Use the tender meat from our Easy Pork Shoulder for these tasty sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

2 cups shredded green cabbage (from 1/2 small head)
1 carrot, cut into strips using a vegetable peeler
1 tablespoon cider vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
3/4 cup homemade or store-bought barbecue sauce
2 cups Easy Pork Shoulder
4 hamburger buns

Steps:

  • In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.

Nutrition Facts : Calories 505 g, Fat 19 g, Fiber 4 g, Protein 32 g

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