Tag: sandwich
Tennessee Hot Fried Pork Chop Sandwich
Tennessee Hot Fried Pork Chop Sandwich
The concept of “Tennessee Hot” in the fried chicken world can be traced back as far as the 1930s. There are couple things that specifically makes Tennessee hot. The chicken is always marinated in buttermilk. The buttermilk acts as a tenderizer and adds a richness in flavor. The chicken is dredged in a heavily seasoned flour. The chicken is then pan fried. The chicken is then placed on top of slices of white bread. Some of the oil used in frying is mixed with cayenne, smoked paprika, brown sugar, garlic, and chili powder to create a hot sauce. The chicken is then brushed with this hot sauce, creating Tennessee hot fried chicken; served with a side of pickles.I took the concept and applied it to a fried pork chop sandwich. The chops were marinated in buttermilk, dredged in flour, fried, and brushed with the Tennessee style hot sauce. I placed them on toasted onion rolls and topped with a slice of mozzarella cheese. I served the sandwich with my pineapple coleslaw(the coleslaw helps balance the heat). You can also make this sandwich with chicken, and even a white fish fillet such as tilapia or catfish.
Ingredients
- 1/2 cup buttermilk
- 2-6 oz boneless pork chops hammered to 1/2” thick
- 1 cup flour
- 1 tbsp cornstarch
- 2 tsp salt
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- vegetable oil for frying
- 2 onion rolls toasted
- 2 slices mozzarella cheese
- sweet pickles
Tennessee Hot Sauce
- 1 tbsp cayenne pepper
- 2 tsp brown sugar
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 cup vegetable warm; use the leftover oil from frying the pork chops
Instructions
- Marinate the pork chops in the buttermilk for at least 8 hours, preferably overnight.
- Mix together the flour, cornstarch, salt, cayenne, paprika, garlic, onion, and black pepper.
- Dredge the pork in the flour on both sides, making sure that they are evenly coated.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Carefully lay the pork chops into the oil.
- Fry for 4-5 minutes a side.
- Lay the pork chops on the rolls.
- Mix together the hot sauce ingredients.
- Brush the pork chops with the hot sauce.
Sandwich Olimpico
Sandwich Olimpico
A sandwich the size of Mount Olympus? Yes. Yes it is. Sandwich Olimpico is a popular triple decker sandwich found all over Uruguay in markets, bars, and restaurants. This beast of a sandwich contains ham, cheese, roasted red peppers, lettuce, tomato, hard boiled eggs, on 4 mayo lathered slices of bread. It is then gently pressed to make it possible to fit a bite of everything in your mouth because it is literally 4”-5” high. You honestly won’t need any side with this sandwich. It is that filling.
Ingredients
- 4 slices white bread
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- 3 slices ham
- shredded lettuce
- 2 slices swiss cheese
- roasted red pepper cut into strips
- 2 hard boiled eggs sliced
- 1/2 small tomato sliced
Instructions
- Gather all of the ingredients to make sandwich assembly easy. Also, mix the mayo and lemon juice together.
- Spread some mayo on one slice of bread. Place the ham, followed by the lettuce, on the bread.
- Spread some mayo on another slice of bread. Place the bread face down on the lettuce. Top the bread with the Swiss cheese, followed by the roasted red peppers.
- Spread some mayo on another slice of bread. Place the bread mayo side up on top of the roasted red peppers. Place slices of hard boiled eggs on the bread, followed by the tomato.
- Spread the rest of the mayo on the last slice of bread and place that on top of the tomatoes.
- Gently press down on the sandwich with both hands, keeping it together without the ingredients falling out the sides.
Xinjiang Lamb Burger
Xinjiang Lamb Burger
The seasonings in this lamb burger are the exact same as the Xinjiang lamb skewers eaten by the Uyghur population of Northwestern China. With middle eastern influences in the flavor, the burgers are heavily cumin based. I recommend cooking the burgers to medium-well. They will still be quite juicy. The lamb burgers are topped with lettuce, tomato, and a simple yogurt sauce that cuts through this heavy comfort food of goodness.
Ingredients
- 1 lb ground lamb
- 2 tbsp ground cumin
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- burger buns
- tomatoes sliced
- lettuce
Sauce
- 1/2 cup Greek yogurt
- 2 tbsp lime juice
- 1/4 cup onion finely chopped
- 1/4 cup cilantro finely chopped
- 1/2 tsp cumin
- pinch salt
Instructions
- Mix together all of the sauce ingredients. Keep in the refrigerator until ready for use.
- Mix together the lamb, cumin, garlic, salt, pepper, and cayenne.
- Patty up the lamb to your desired size: 4-1/4lb, 3-1/3lb, or 2-1/2lb.
- Heat up cooking oil on a griddle over medium high heat. Place the patties on the pan.
- Depending on the size of the patties, cook for 5-7 minutes per side. You do want the burgers cooked all of the way through.
- Place the burgers on a bun with lettuce, tomato, and the sauce.
