Round 2 Recipe Open Faced Roasted Pork Sandwich

(WEB EXCLUSIVE) ROUND 2 RECIPE: PORK POT STICKERS

Steps:

• Combine the pork, garlic, salt, pepper, scallion, and half the cilantro in a small bowl. Mix ingredients together until well combined.
• Working in batches of 4, lay the wonton wrappers on a clean surface. Spoon about 1 tablespoon of filling in the center of the wrappers. Brush the sides of each wrapper with a little water. Fold the opposite sides together to make a half circle and smooth out any air bubbles. Crimp the sides together to seal. Place on a plate and cover with a damp towel until ready to cook.
• Heat vegetable oil in a large skillet over medium-high heat. Add pot stickers and cook for about 3 minutes per side, allowing each side to turn golden brown and crispy. Transfer to a serving platter. Garnish with remaining cilantro and serve with soy sauce, for dipping, or even the leftover sweet and sour sauce from the Sweet and Sour Chicken Skewers.
• For the pulled pork: In small bowl, combine teriyaki mix, paprika and pepper.
• Coat the pork the with rub mixture, patting until all rub is used. Set aside.
• In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
• Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.
• For the sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
• Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
• Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
• Preheat a grill pan or an outdoor grill to medium heat.
• On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

OPEN-FACED HOT ROAST BEEF SANDWICH

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Stir the sauerkraut, mustard, barbeque sauce, and hot pepper sauce in a microwave safe bowl. Cook in the microwave on high until slightly bubbly and thickened, about 3 minutes. Meanwhile, place the bread onto a baking sheet, and top with the roast beef and sauerkraut sauce. Place a slice of cheese over each sandwich.
• Broil in the preheated oven until the edges of the bread are slightly blackened, and the cheese is bubbly, about 3 minutes.

PHILADELPHIA STYLE ROAST PORK SANDWICHES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
• Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
• While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
• Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
• Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.

OPEN-FACED POT ROAST SANDWICH RECIPE - (4.7/5)

Steps:

• Add the oil to the inner pot of a pressure cooker and activate the browning setting. One at a time, brown each piece of chuck roast and then turn the unit off. Place both pieces of browned chuck roast into the cooker. Add the wine, stock, carrots, onion, celery, garlic, rosemary, and thyme. Place the lid on the cooker and close the pressure valve. Set the cooker timer on high pressure for 50 minutes. When timer reaches zero, turn the cooker off. Open the pressure valve and release the steam. When the steam has released, remove the lid. Preheat the oven to 350°F. Remove the meat from the cooker and place it in a casserole dish, leaving the broth and vegetables in the cooker. With 2 forks, shred the meat into 1" pieces and set it aside. With a fork or potato masher, crush the carrots into the broth. Activate the browning setting and sauté for 5 minutes. Combine the cornstarch and water in a small bowl. When the broth and vegetables come up to a simmer, stir in the cornstarch mixture, salt, and pepper. Simmer until thickened. Turn the cooker off. Add the meat back into the cooker and stir until coated with the sauce. Lay out the slices of bread on a baking sheet. Divide the meat mixture over the bread and top each "sandwich" with a slice of cheese. Bake for about 5 minutes, or until the cheese is melted. Power Pressure Cooker XL Prep Tips: To brown the meat, use the "Meat/Chicken" setting and adjust the time to 20 minutes. Use "Warm/Cancel" to turn the unit off. To pressure-cook the meat, secure the lid, close the pressure valve, and hit the "Meat/Chicken" button. Adjust the time to 50 minutes. Hit "Warm/Cancel." To make the gravy, use the "Beans/Lentils" setting. When thick, hit "Warm/Cancel."

OPEN-FACE PORK SANDWICHES

Steps:

• Mix ketchup, onion, water, sugar, vinegar, Worcestershire sauce, celery seed, pepper sauce and bay leaf in 2-quart saucepan.
• Heat to boiling, simmer occasionally; reduce heat.
• Simmer 20 minutes or until thickened; remove bay leaf.
• Stir in pork; heat until hot.
• Toast English muffins.
• Spoon pork mixture over each muffin half.

SECOND TIME AROUND -- HOT PORK SANDWICH WITH GRAVY

Steps:

• Reheat leftover pork in microwave, stove-top or oven.
• Heat gravy slowly in small saucepan over low/med heat or in microwave at 50% power 3-4 minutes.
• Reheat leftover pork in microwave for 30 sec on high (micro. ovens vary).
• Place one slice of bread on dinner plate, then sliced pork.
• Ladle a little gravy over pork, then top with second slice of bread.
• Spoon mashed potatoes on the side.
• Ladle rest of gravy over both, or just on top of the sandwich.
• Enjoy!
• Note: I used the leftover pork roast stock, milk, flour, butter, salt and pepper to make the gravy. There is no recipe for the gravy.

OPEN-FACED PORCHETTA SANDWICH WITH CARAMELIZED APPLES

Steps:

• Melt butter in a skillet over medium-low heat.
• Cook apples, sugar, and water, stirring occasionally, until apples are soft and sauce has caramelized, about 20 minutes.
• Top bread with heated pork, onions, and the apples. Sprinkle with watercress, and drizzle with caramelized sauce from apples and the heated reserved jus.