Category Archives: Sandwich
This is a easy recipe that you can prepare in the morning and then let it cook all day in the crockpot. When you get home from work, your house will smell wonderful and your dinner will be well on it way. I served this with my Southwest Spicy Slaw recipe. If you don’t have that much time and want to take a shortcut, use the bag of prepared slaw and just add the dressing from the Spicy Slaw recipe.
- 1 3lb boneless pork shoulder, skin and excess fat removed
- 1 onion sliced (or chopped if you want to leave the onion in the sauce)
- 1/2 cup low sodium chicken broth
- 2 cups barbecue sauce
- 2 TBLS mustard
- 2 TBLS honey
- 1 TBLS soy sause
- salt and pepper
Trim pork of any excess fat. Scatter onion over the bottom of crockpot and place pork on top. Add remaining ingredients, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Strain the liquid from the crockpot, this is to remove the onions. Add the liquid back to the crockpot. Return pulled pork to crockpot. Add extra barbecue sauce if needed and let cook for an additional hour if desired.
Serve on buns with coleslaw.
From a tiny BEACH kitchen:
This wonderful lobster salad recipe comes from my Dad, John Hoss. He serves it with crackers for an elegant appetizer. Or simply tucks the lobster salad into a warm, toasted hot dog bun. Hot or cold, lobster salad sandwiches are best served with Cape Cod potato chips.
I had the 2 beauties pictured above cooked at Brant Rock Fish Market. I simply shucked the lobsters in my kitchen. Yes, you can buy lobster meat already shucked – just bring your wallet – it costs a fortune! Shucking a lobster is really not all that hard. However, I’ve been doing it all my life and so am probably biased.
For you virgin shuckers out there, simply follow the pictures below.
- 2 “chic” lobsters (weighing 1 pound each)
- 1 TBSP Hellman mayonnaise
- salt and pepper
- Flatbread crackers or 2 hot dog buns
Shuck lobsters. Dice into bite size pieces. Combine with mayo. Use just enough mayo to hold it all together. You don’t want the lobster meat dripping with mayo. Add fresh cracked pepper and salt. Serve warm or chilled. As Barefoot Contessa says, “How easy is THAT?”
Whole Cooked Lobster:
Getting the sweet lobster meat onto your fork may seem like a daunting challenge to some. There are 2 solutions to this; you can buy already shucked fresh lobster meat, or once you have cooked your lobster you can follow these simple steps:
Claws: Remove the lobster claws by twisting them from the body. Using a nutcracker, seafood shell cracker or pliers, crack the shells of the claws, and pull out the meat. Don’t forget to push the meat from the knuckles – some feel this is the sweetest part of the lobster.
Tail: Arch the back of the lobster until it cracks or twist the tail to separate it from the lobster’s body. Break off the tail flippers, insert a fork, and push the tail meat out in one large piece. Peel back the thin piece covering the tail and remove the anal cord.
Body: Unhinge the back shell from the lobster’s body. You’ll see a green area (called the “tomalley”) that is considered a delicacy by some, and the coral-colored “roe” which is also edible.
Crack the lobster’s body by pulling it apart sideways. Lobster meat can be found in the four pockets where the larger legs attach. There is also a small bit of meat in each of the walking legs.
This bake and take crowd pleaser comes directly from my sister Kim’s kitchen. It seems like this time of year I am always looking to bring a sandwich on the boat, to the beach, or to a friend’s house. I really like making my sandwiches on a long loaf of bread and then slicing to enjoy with lots of friends. Not to worry if you are going to a location that you won’t have access to an oven. You can either bake the sandwich at home and then wrap it in foil or even skip the baking part and enjoy it as a cold sandwich. Let me know what you think. Enjoy!!
- 1/4 lb each hot capricola, mortadella, black pepper ham and salami
- Pesto (prepared or homemade, see my pesto pasta salad recipe for homemade pesto recipe)
- fresh basil (wash and dry basil leaves)
- Roasted Red Pepper (I used the one in a jar, blot the pepper on paper towel so they are not so wet. If you are using whole peppers break them into strips to place into sandwich)
- 1 small thinly sliced Vidalia onion
- 1 eggplant (remove skin, cut into 1/2 inch slices)
- Fresh mozzarella ball (thinly sliced)
- Loaf of bread (I usually use some sort of unsliced italian loaf)
- Balsamic glaze (this comes prepared and can be purchased at most grocery stores)
Preheat the broiler to high. Brush eggplant slices with olive oil and sprinkle with crazy salt and pepper. Place on a foil-lined baking sheet coated with cooking spray; broil 5 inches from the heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
Cut the bread lengthwise. Spread the pesto on the bottom half of the loaf. Layer your eggplant, onion slices, roasted red peppers, fresh basil and mozzarella cheese. Take the top half of the bread and drizzle with the balsamic glaze. Add the meats and carefully place the top half of the sandwich on the bottom half. Place the sandwich on a baking sheet and cook in a 400 degree oven for about 15-20 minutes or until cooked. Sandwich can be sliced and enjoyed.