Round 2 Recipe Open Faced Roasted Pork Sandwich

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ROUND 2 RECIPE - PORK PARMESAN



Round 2 Recipe - Pork Parmesan image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1/4 teaspoon each salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1 tablespoon chopped fresh basil leaves
2 leftover pork chops from Fried Pork Chops recipe
2 hoagie rolls, toasted
2 tablespoons grated Parmesan
1/2 cup grated mozzarella

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the olive oil, in a small saucepan over low heat and add the garlic, Italian seasoning and salt and pepper. Cook for 1 minute, then stir in the tomato sauce and bring to a simmer. Turn off the heat and stir in the basil.
  • Remove the pork meat from the bone and slice into large strips.
  • Spoon a layer of tomato sauce on each roll and top with sliced pork meat. Cover each with more tomato sauce, sprinkle evenly with Parmesan, then top with mozzarella. Put them on a sheet pan and broil until the cheese is bubbling and pork chop is heated through, about 3 to 4 minutes. Remove from the broiler, arrange on serving plates and serve.

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.

ROUND 2 RECIPE - PORK HASH



Round 2 Recipe - Pork Hash image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon canola oil
1 medium onion, chopped
1 green bell pepper, chopped
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon chopped garlic
Reserved potatoes, from Mixed Roasted Potatoes, chopped
Reserved pork, from Roast Bone-in Pork Loin, chopped
Reserved herb butter, from Mixed Roasted Potatoes
4 eggs, poached, for serving

Steps:

  • Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.

OPEN-FACE PORK SANDWICHES



Open-Face Pork Sandwiches image

Make and share this Open-Face Pork Sandwiches recipe from Food.com.

Provided by carolinafan

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups ketchup
1 large onion, chopped (1 cup)
1 cup water
1/4 cup sugar
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1/8 teaspoon celery seed
1/8 teaspoon red pepper sauce
1 bay leaf
1 1/2 lbs thinly sliced cooked pork butt
6 English muffins, split

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.

Nutrition Facts : Calories 507.3, Fat 19.1, SaturatedFat 6.6, Cholesterol 74.8, Sodium 1262.5, Carbohydrate 57.2, Fiber 2.6, Sugar 30.2, Protein 27.9

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