re: Submission Thread for F&DB Sandwich Challenge, Feb. 10, 2021

The Pressed Pulled Pork Sandwich w/ Cheddar, Gouda, Homemade BBQ Sauce, Garlic Sauce, and Fried Jalapenos.



First things first... this sandwich's star is the pulled pork, so the night before I made a BBQ rub and started the pork in the sous vide, 165 for about 18 hours.











Also the night before... a homemade BBQ sauce. This is simple, of course, the ingredients get cooked down together until you reach the consistency you're looking for.





So, with all the night before prep work done... it's time for the day of. A special day, filled with garlic, potatoes, jalapenos, and UGH, mayo. My wife loves a good potato salad, so that's what I made as a side and yes it calls for mayo. The truth is I don't like mayo as a stand alone condiment but it works in certain situations.

First though, the garlic sauce... essentially the garlic cloves get browned thorougly in olive oil, then boiled down in chicken stock and butter until they essentially become a garlic/olive oil paste. This is DELICIOUS on anything. Even ice cream.









While that was cooking down, it was potato time... went for a combo of purple and gold potatoes, then bacon, sour cream, mayo, and cheddar. I didn't max out the camera roll on this part of the process.







And... as if that's not enough, while those were boiling and the garlic was cooking down, FRIED JALAPENOS! These are going to give the sandwich one hell of a nice crunch, plus I snacked on them more than I'd like to admit. Sliced jalapenos, de-seeded, a flour-egg-flour batter, and then fried in vegetable oil.









Now, while all of that was going on, it was time to finish off the pork. Of course that means it's going onto the smoker for a few hours to complete the process.











And finally... the sandwich. I got a rosemary olive oil loaf and a cheddar loaf (we had friends over for lunch) and I opted for the rosemary olive oil for my personal creation. I used a garlic olive oil, then a layer of smoked cheddar and smoked gouda, the pulled pork, the jalapenos, the BBQ sauce, more cheese, and then the second slice of bread with a generous helping of garlic sauce. All of that was pressed until grilled perfectly with melted cheese holding it all together.























At this point, get yourself some of the potato salad and enjoy!

That brisket...

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T00f, what do you call that masterpiece?

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the stolen election

Chicken and Sweet Potaffles

The night before, I marinated chicken thighs in buttermilk with cayenne, hot sauce, red pepper flakes, salt, pepper. Also pickled some red onions with rice wine vinegar, salt, sugar, cloves, and green peppercorns.




Day of prep started with baked sweet potatoes. Mashed them with butter, salt, pepper, cayenne, and cinnamon. Let that cool for a few hours, then placed in waffle iron (like an idiot). I do not claim to be a waffle master, so when I opened the lid and saw slightly toasted mashed potatoes, I was quite surprised. I knew I must endeavor to persevere, so I scraped all of it off, made a quick scratch pancake batter, and mixed the potatoes in. Worked like a charm.



Seasoned flour with salt, pepper, cayenne, and red pepper, then battered and fried the chicken.




Topped the chicken with Costco's finest queso and pickled red onions.



I sampled the chicken while cooking, and while delicious, it was not as hot as I would have liked. So I decided to drizzle a sriracha and honey mixture over the top. Glad I did, it really made the dish.





Messy as hell, but I ate the whole thing with my hands. A sandwich indeed.

You may get the win this time. Looks fantastic!

You hate mayo, so what is on the potato salad?

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Is cleaning them weird?

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Yes. You make the rest of us look bad.

Plus, we wonder if you've actually used your smoker, before...

Classic Cuban sandwich

Homemade Cuban bread, deli mustard, slow roasted pork shoulder, Swiss cheese, shaved honey ham, and dill pickle slices.



The pork shoulder was injected with a puree of fresh cilantro, lime juice, 12 garlic cloves, sour orange juice, orange juice, cumin, salt and pepper, then marinaded all night.


Slow roasted covered at 275F for seven hours.

It pulled apart effortlessly.

Using a simple starter I made the night before, I made Cuban bread loaves. Yes, I used lard.



Everything else is fairly basic. Ham is ham. I used a big eye Swiss and Emril's deli mustard. I should have given more consideration to my entry because I feel like the panini press makes it look too dense. The flavors were spot on. If I did it again, I would add some banana peppers to the injection recipe. Everyone else's entries look great. As usual, I will be satisfied by being amongst the entrants. There is so much skill and creativity on this board.

I’m impressed with your bread making!

t00f

The staging in the pic is perfect.

I’m pretty sensitive