Sandwich Essentials Sliced Pork Egg Sandwich Recipes

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The tenderloin will give you enough pork to make 4 or 5 good-sized sandwiches. However, the recipe ingredients in the Sandwich Assembly area are what you will need for one sandwich.
• 3. Gather your Ingredients (mise en place).
• 4. THE PORK TENDERLOIN
• 5. Take a fork, and poke a bunch of holes in the tenderloin, then rub on the grapeseed oil, and sprinkle with the spices.
• 6. Tightly wrap with cling film, and place in the fridge for about two hours.
• 7. Chef's Note: Remove from the fridge, and let stand on your kitchen counter for 30 minutes, but no more than 1 hour.
• 8. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 9. Place the grapeseed oil in an ovenproof skillet over medium-high heat, and sear the tenderloin on all sides, about 2 minutes per side.
• 10. Place the skillet with tenderloin into the preheated oven, and bake until the internal temperature of the tenderloin reaches140f (60c), about 12 - 15 minutes.
• 11. Remove from the oven, and allow to rest for 5 - 7 minutes.
• 12. Use a sharp knife, and slice the tenderloin as thin as you can.
• 13. THE SANDWICH ASSEMBLY
• 14. Lightly toast the bread, and then place 1 tablespoon of kicked up mayo, on one side of each piece.
• 15. Lay some lettuce and tomato slices on one piece of bread.
• 16. Add a generous portion of thinly-sliced pork.
• 17. Chef's Note: You might want to add a sprinkle of salt and/or pepper.
• 18. Add the sunny-side-up egg.
• 19. Chef's Note: Add the top piece of bread (mayo side down).
• 20. PLATE/PRESENT
• 21. Place on the serving plate, and slice in half. It's messy, but it sure is yummy. Enjoy.
• 22. Keep the faith, and keep cooking.

Steps:

• In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.
• Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.
• For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.
• Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.

Steps:

• Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
• Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
• Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
• Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
• Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

Steps:

• In a large saucepan, combine the first 12 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Serve on buns.

Steps:

• Toast bagel if desired; place on serving plate. Top with lettuce, tomato slices, hard-cooked egg slices, and mayonnaise, if using.
• Variations:.
• Slice a croissant in half horizontally, top with sliced, hard-cooked egg and cheese slices; broil to melt cheese.
• Top a toasted English muffin with shaved ham, hard-cooked egg slices and dijonnaise.

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the diced bacon to a sauté pan over medium heat.
• Cook to desired doneness (I like mine browned, but not overly crispy), drain on paper towels, and then reserve (these were perfect).
• Use your best method to hard boil the two eggs.
• There are a lot of ways to hard boil an egg (boil, steam, bake, slow cook). Choose the way that you are most comfortable with, then remove the shells, and reserve.
• Chef's Note: The hard-boiled eggs should be cooked and firm, but not overcooked. So, whites are nice and firm, and the yolks are a nice bright yellow.
• Bring a small pan of water up to a simmer, carefully add the two egg yolks, and poach until they begin to harden, about 2 - 3 minutes.
• Drain and reserve.
• Chef's Note: When you cook the yolks they should be cooked through, and the centers slightly soft. I found that with simmering water, the time was two minutes.
• In a medium-size bowl, mix the mayonnaise, Dijon, paprika, and dill, and then salt and pepper, to taste.
• Chop the two whole eggs, and add them to the bowl; along with the two cooked egg yolks, and the reserved bacon.
• Chef's Tip: You can freeze the leftover egg whites, and use them in another recipe. I use an old ice cube tray.
• Gently fold the mixture together, and do a final tasting for proper seasoning.
• Divide the mixture between two pieces of bread.
• Chef's Note: You can always toast the bread, if you wish
• Chef's Tip: There are a ton of other things that you could add to this egg salad. For example, you could throw in other spices, like cayenne, or cumin. How about some dill relish? The permutations are endless; however, since I went to the trouble of changing the ratio of egg whites to egg yolks, I wanted to keep the flavors as fresh and clean as possible.
• PLATE/PRESENT
• Before slicing and serving, I like to add a thin slice of tomato... but that's up to you. Enjoy.
• Keep the faith, and keep cooking.