Tag Archive for "sandwiches" - Simple Everyday Food

slow cooker pulled pork sandwiches

Posted by :Amy On : July 28, 2013

First off, can I just say that I would love to meet whoever invented the Crockpot and give them a hug? It’s probably one of the best inventions of the 20th century, and it’s days like today that I’m thankful for its existence.

Coming into this weekend, I was super behind on all the homework and projects and reading that I had to do by Monday. Owning and operating a food blog and having to write a certain number of posts per week can be quite challenging when you’re taking five classes that have a ton of homework and don’t have enough hours in the day to cook and take pictures and blog (whew)… But fear not, my dear readers, I came up with a brilliant idea of being able to make home-cooked meals and getting homework done at the same time!

Enter our lovely Crockpot.

It’s the perfect way of eating at home and getting stuff done! I probably spent about 15-20 minutes prepping for this meal, and left the Crockpot to do the rest of the cooking. No need to spend hours prepping or slaving away over the stove. There’s really not even a whole lot of dishes to clean up afterward either (which means more time to study). I felt bad wasting this lovely day away by not grilling something outside, but sometimes getting stuff done is just a little bit more important than blogging (I can’t believe I just said that).

slow cooker pulled pork sandwiches

2013-07-28 21:19:12

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Ingredients

One 3-3.5 lb pork roast
1 medium onion, sliced
2 teaspoons light brown sugar
1 teaspoon paprika
2 teaspoons salt
1 teaspoon garlic powder
A dash of cayenne pepper
A pinch black pepper
3/4 cup apple cider vinegar
1/4 cup water
8 oz tomato sauce
Dash hot sauce, such as Tabasco
1 teaspoon sugar
2 tablespoons Worcestershire sauce
12 whole wheat slider buns
Your favorite kind of barbeque sauce

Instructions

Place the sliced onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, garlic powder, cayenne pepper, salt and pepper and rub it over the pork roast. Place roast in Crockpot over the onions.
In a medium bowl, combine the vinegar, water, tomato sauce, 1/2 teaspoon black pepper, hot sauce, sugar, and Worcestershire sauce. Pour over the roast. Cover and cook on low for 8 hours, or until meat is tender and is easily shredded with a fork.
Remove roast from Crockpot and shred finely with a fork.
Assemble sandwiches by placing desired amount of pork in between the buns. Add your favorite barbeque sauce on top of the meat or simple drizzle extra juices for extra juiciness.
Serves 3-4

By Simple Everyday Food

Adapted from Food Network

Simple Everyday Food https://www.simpleeverydayfood.com/

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We bought little slider buns instead of regular hamburger buns, since mini foods are always way cuter (and more fun to eat) than regular-sized foods, but feel free to use regular hamburger buns if that’s what you have around the house. If you prefer not to add the barbeque sauce on your sandwich, you can spoon a little bit of the leftover juice/sauce over the meat instead.

The pork itself is very light in flavor, but the addition of the barbeque sauce gives it an extra tang and makes it more like a “barbeque pulled pork sandwich”, if that’s what you’re going for.

Baked beans, pulled pork sandwiches, and potato chips. Sounds like a summer meal to me.

Enjoy!

Recipe adapted from Food Network

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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crispy baked cod sandwich with spicy mayo

Posted by :Amy On : February 27, 2013

Category: Burgers/Sammies, Seafood

Tags:fish, sandwiches, seafood

Minnesota is known for three things: its cold snowy winters, its 10,000 lakes and its walleye. I’m sure it’s known for a lot of other things, but those are the first three things that came to mind :)

Let’s talk about that walleye – if you’ve never had a beer battered walleye sandwich before, I highly suggest you to come visit someday and try it out. If a restaurant has it on the menu, it’s very difficult for me to order something else. The batter is usually hot, crispy, and fresh from the fryer while the flaky fish just melts in your mouth…

Just thinking about it is making my mouth water….

Anyway, back to why my blurb about walleye had anything to do with this post – as much as how amazing walleye sandwiches are, I know they’re not all that great for you. So today instead of going out for a walleye sandwich, I decided to make my own healthier version of a fish sandwich, and topped with some spicy mayo to give it a kick of flavor.

I didn’t have any freshly caught walleye, so I compromised with some cod instead (which was still very tasty!). If you don’t have any fresh fish available, you can also use some of those wild-caught frozen fish filets that they sell at your local grocery store.

Ingredients:

2 cod filets (or walleye, or any other kind of white flaky fish)
1 egg
1/2 cup panko bread crumbs
for the panko bread crumb seasoning:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried parsley leaves
for the spicy mayo:
- 1/3 cup mayo
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4-1/2 teaspoon hot sauce, depending on taste
2 club rolls (or hoagie buns, or any kind of your favorite bread)
any other kind of toppings – lettuce, tomatoes…

Directions:

Preheat oven at 350 degrees.
Place cod filets on a plate and pat dry with paper towels. Season with salt and pepper.
In a large bowl, whisk the egg – this will function as your egg wash.
Combine all the ingredients for the panko bread crumbs (and its seasonings) in a large plate.

Dip a filet into the egg wash. Toss and swish it around a couple times – you want to make sure it’s thoroughly coated with it before moving on!

Transfer the filet to the plate containing the bread crumbs. Flip it around a couple times, making sure that every inch of it is covered with the bread crumbs (this is what will make the filet nice and crispy later).

Transfer the panko-coated filet onto a baking sheet.
Repeat with other filet and bake for about 20 minutes, or until fish comes apart easy.

While the fish is cooking, combine all the ingredients for the spicy mayo in a medium-sized bowl. This would also be a good time to prepare any toppings that you would like on top of your sandwich.

Assemble your sandwich and enjoy!

Note: I usually like to line my baking sheet with some aluminum foil with the edges folded up (kind of like a fence). That way not only will I catch any liquid that may be created during the cooking process, it also saves me from washing the baking sheet when I’m done – all I have to do it crumble the foil up and toss it in the trash!

This is a perfect quick meal that can be healthy and tasty at the same time – instead of the greasiness of the fried fish, the panko bread crumbs gave it a lighter texture and also made me feel better about eating something I enjoy. Plus, not a whole lot of dishes that needs to be cleaned in the end!

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