BARBECUED PORK SANDWICHES WITH PICKLED RED ONION
Provided by Cheryl Alters Jamison
Categories Sandwich Citrus Fruit Onion Pork Fourth of July Backyard BBQ Lunch Meat Pork Tenderloin Summer Tailgating Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- For onion:
- Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
- For vinaigrette:
- Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- For pork:
- Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.
- Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.
- Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.
GRILLED LAMB KEBOB SANDWICH WITH PICKLED RED ONIONS AND CILANTRO MINT SAUCE
Steps:
- Pickled Red Onions: Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.;
- Cilantro-Mint Yogurt Sauce: Place ginger, garlic and chile in a food processor and process until smooth. Add the onions, cilantro, mint, lime juice and cumin and process until coarsely chopped. Add the yogurt and process until smooth. Season with salt and pepper.
- Lamb Kebobs: Preheat grill. Heat olive oil in a medium skillet on the grill or sideburner. Add the onions and garlic and cook until soft. Add the spices and continue to cook for 2 minutes, let cool for 5 minutes. Place yogurt in a medium bowl and add the onion/spice mixture. Add the lamb cubes, cover and let marinate in the refrigerator for at least 8 hours.
- Remove the lamb from the marinade, and season with salt and pepper to taste. Thread 4 to 5 lamb cubes on each skewer and grill for 2 to 3 minutes on each side for medium doneness.
- Place 4 to 5 pieces of lamb in each pita, add some of the red onions and drizzle with the yogurt sauce.
PULLED PORK SANDWICHES WITH PICKLED ONION SLAW
This was published in the September 2012 Ladies' Home Journal and I didn't want to lose the recipe! Fast and easy meal, especially when serving a large group of people.
Provided by moose_kristi
Categories Pork
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle salt over entire pork shoulder and place in a slow-cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook on low heat for 7 hours or high heat for 5 hours. Pork should shred easily and be very tender.
- Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar and celery seed; toss with onions. Let sit up to 3 hours. Stir in cilantro just before serving.
- Remove pork from juices and cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbeque sauce and hot sauce to serve with pork; discard remaining juices.
- Serve pork on brioche buns piled with onion slaw and drizzled with sauce. Pork can be made a day in advance.
GRILLED CHEESE AND PICKLED ONION SANDWICH
If you're looking to add a little bite to your classic grilled cheese recipe, look no further than pickled onions. We love sandwiching a few inside this sandwich for a touch of acidity and some foodie flair. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large cast-iron skillet or griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie; add pickled onions. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 668 calories, Fat 49g fat (27g saturated fat), Cholesterol 122mg cholesterol, Sodium 1122mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
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