I’ve had a spaghetti sandwich before so this isn’t breaking any new ground, but the caprese style toppings puts this one right over the top. I have a sad that my homemade mozzarella didn’t melt well but maybe the next batch will do better. When I went to the patio to pluck a few basil leaves for the chiffonade I found and destroyed three Japanese beetles. Those damn things infested one of Mrs J’s potted rose bushes and it’s just now coming out of that insult. Anyway, I filled the roll and drizzled on some good olive oil and then popped it into the toaster oven, adding the basil at table with fresh ground pepper and salt.
I sliced a roast pork shoulder the other day with my new machine and it had me hankering for a Cubano sandwich. Spread yellow mustard on both halves of a suitable roll, add a layer of pork, another of ham, cheese is next, then sliced pickles. Use a panini press or something similar to finish it off. I used Swiss cheese on this one, provolone will work, too.
I used the last of my homemade BBQ sauce yesterday on a roasted pork sandwich so I looked into the extensive W4D archives and turned up this old post that outlined a recipe that I haven’t used in a while. I whipped up a batch using Splenda instead of sugar, and fortified the recipe with about a 1/4 cup of sambal oelek. It’s very good but not for the faint of heart. I sauced this brisket sammich heavily with it today and had it for lunch.Here’s that pork BBQ from yesterday with the last of the sauce from a previous batch. This is the batch that I first used the sambal in. That ingredient is reflected in the red bits you see in the sauce, they are little bits of minced hot pepper.I suppose I should include a photo of the pork shoulder that spent a full 24 hours in my smoker. I used a rub that included brown sugar and a good dozen other ingredients. Kosher salt and cracked black peppercorns were also prominent in that recipe along with smoked paprika and cayenne pepper.
Just a quick note to mention the Ore-Ida brand frozen sweet potato fries I bought the other day. Dropped some into the deep fryer this afternoon, they came out looking and tasting great. I left off the ketchup for these, I was wanting to get the flavor unenhanced by anything other than salt and pepper.
The sammich is just some leftover BBQ from the big picnic on Memorial Day weekend. It is a fresh hoagie roll, and I put some homemade BBQ sauce on it. Tasty. The mild banana pepper rings were just right as a garnish.