Sandwich

Pulled Pork

Pulled Pork
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Ingredients
  1. 2 TBSP olive oil
  2. 1 small onion, chopped
  3. 2 cloves garlic, minced
  4. 1 tsp pimento (smoked Spanish paprika)
  5. 1 (18 oz) bottle of barbecue sauce
  6. ¼ cup beer or water
  7. 2-3 TBSP chipotle pepper sauce, or to taste
  8. 2 – 2 ½ pound pork tenderloin, trimmed and cut in 1 ½ inch slices
Instructions
  1. Heat the olive oil in the PC8-PRECISION pot over medium heat.
  2. Add the onion and garlic; cook, stirring constantly until the onion is soft. Add the pimento and cook 1 minute longer.
  3. Add the barbecue sauce, beer, chipotle pepper sauce and pork.
  4. Close the PC8-PRECISION.
  5. Program 15 minutes into the timer and select Prog 3. Turn the heat to high.
  6. After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
  7. Upon hearing the second audible signal, turn off the heat and move the program selector to Pressure Release.
  8. When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the PC8-PRECISION.
  9. Using a slotted spoon, remove pork to a cutting board. While still warm, shred meat using two forks.
  10. Return shredded pork to sauce in pot and simmer 5 – 10 minutes, uncovered.
  11. Serve pulled pork on soft sandwich buns or as sliders on small buns.
Notes
  1. Recipe courtesy of All Clad
Cooks Recipes http://recipe.cookswarehouse.com/

Fontina, Arugula and Pancetta Panini

Fontina, Arugula and Pancetta Panini
Serves 2
This quick and tasty snack takes the toasted sandwich to a new level. Cooking the paninis on a grill pan and panini press gives them a delicious chargrilled flavor, as well as attractive stripe marks from the grill ridges.
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Ingredients
  1. 2 individual ciabatta rolls
  2. 6 slices pancetta
  3. 1 oz arugula, washed and trimmed
  4. 3.5 oz fontina cheese, thinly sliced or grated
Instructions
  1. Heat the grill. Slice the ciabatta rolls in half horizontally.
  2. Place the pancetta on the grill and cook for 2 minutes on each side until brown and crisp. Remove and drain on kitchen paper.
  3. Place the ciabatta rolls, cut side facing down, on the grill and press down using a panini press or spatula. Cook for 1 minute.
  4. Arrange the arugula on the bottom half of each roll, cover with cheese, and the place the pancetta on top. Place the other half of the roll on top.
  5. Cook the rolls on the grill, pressing down firmly with a preheated panini press for 2-3 minutes. Alternatively, press down with a spatula and cook for 2 minutes on each side until marked with bars.
  6. Cut each roll in half before serving.
Cooking Tip
  1. Taleggio cheese is a good alternative to fontina, and prosciutto could be used instead of the pancetta.
  2. Adapted from The Cast Iron Way to Cook by Le Creuset, Copyright © 2012 Le Creuset UK Ltd
Cooks Recipes http://recipe.cookswarehouse.com/


Cook in a ridged grill pan or panini press.

Perfectly Peppered Pita Egg Sandwich

Perfectly Peppered Pita Egg Sandwich
Yields 12
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Ingredients
  1. 1 lb., 8 oz. bulk breakfast sausage (or bulk sausage of choice)
  2. 4 oz. red bell pepper, diced
  3. 1 lb., 5 oz.* eggs (12 large), beaten
  4. 8 oz. (2 cups) Pepper Jack cheese, shredded
  5. 1 lb., 8 oz. frozen hash brown triangles (12), prepared according to package directions and kept warm
  6. 6 pita breads (12 to 15 oz.), cut in half
Instructions
  1. Cook sausage and red bell peppers in large pan over medium heat, stirring frequently, until sausage is browned and cooked throughout. Drain off fat.
  2. Add eggs. Cook and scramble eggs until eggs are firm throughout with no visible liquid egg remaining
  3. Fold in cheese. Keep warm.
  4. Heat oven to 350° F. Place a hash brown triangle in each pita half. Portion about 2/3 cup egg-sausage mixture into each pita, dividing mixture equally among the pitas.
  5. Wrap sandwiches in foil. Heat sandwiches 15 minutes or until heated throughout. Serve immediately.
Notes
  1. If using frozen or liquid whole egg product.
  2. ©Copyright 2016, American Egg Board
Cooks Recipes http://recipe.cookswarehouse.com/