Panko Breaded Pork Tenderloin Sandwich

4 Harter House Tenderized Pork Cutlet.

2 egg, beaten
1/2 Cup buttermilk (or whole milk)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano

1/4 teas cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper

1 cup Panko bread crumbs

1/2 cup flour
1/2 cup peanut oil for frying

4 Kaiser rolls, split
4 teaspoons mayonnaise, or as needed (optional)
4 teaspoons ketchup, or as needed (optional)
4 teaspoons prepared yellow mustard, or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)

Directions

1. Start with 4 Harter House, tenderized, Pork Cutlets.
2. Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the flour in a shallow bowl.  Place the panko in another shallow bowl. 
3. Dip each flattened cutlet into the seasoned milk-egg mixture and then into the flour, back to the egg mixture then into the panko crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
4. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
5. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
6. Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

YouTube - Fried Pork Tenderloin Sandwich
This recipe uses saltines and flour.
It also recommends to let the cutlet marinate in the egg and milk mixture about 4 hours.

Hot Roast Beef Po Boy Sandwich

Have a hankering for a Po Boy?

The ingredients that go into a po-boy are virtually limitless, depending on one’s imagination: hot roast beef with gravy, ham and cheese (known in New Orleans as a “combination”), fried seafood (oysters, shrimp, soft-shell crabs, catfish), hot sausage, meatballs–even a French Fry po-boy can be had at most corner grocery store deli’s around the city of New Orleans. In addition, the counter sandwich maker typically will ask you… “And do you want that dressed?” When the New Orleans po-boy is “dressed”, the reference has nothing to do with fashion: “dressed” in New Orleans means that lettuce, tomatoes, and mayonnaise are added, and pickles too on some!

If you enjoy a hearty roast beef sandwich, you'll certainly enjoy this Po Boy recipe.

It's a simple recipe for your at home dining pleasure.

This recipe can actually be done in 30 minutes or less.

What follows is a southern Po Boy recipe shared by RJ Jaramillo.

Yield: Feeds a family of 4

Shopping List / Ingredients:

• 2 lbs. of thinly sliced Harter House Roast Beef (Estimate ½ pound per serving)
  Tri-Tip, Brisket, Tenderloin, or even Deli Roast Beef, etc.
• 1 Large, French Bread Roll, (Cut and Quarter)
• 1 Can of French Onion Soup
• 1 Pkg. of Au Jus Gravy Mix
• 1 Can of Whole Green Chilies
• 12 oz. Jar of Peperoncini (Chopped Fine)
• 1- Medium Tomato (Chopped Fine)

Optional Items: Cheese, Tabasco Sauce, Shredded Lettuce

Equipment: 2-Quart Pot, Cookie Sheet, Oven Pre-Heated to 300 Degrees F

How to Make a Po Boy Cooking Steps

Step 1: Make Gravy Mix

Open your can of french onion soup and pour it into your 2-quart pot. Add 1 can of water. Open package of the au jus gravy and mix with the soup and stir gently on stove with a low-medium setting. You want to have a thick sauce, so if you feel that you put too much water in your sauce mix just add a teaspoon of flour while stirring the mix over the stove (this should thicken the sauce). Keep sauce warm and start to pre-heat your oven to 300 degrees F.

Step 2: Preparing Your French Bread, the Key to a Delicious Po Boy

The bread means everything to this recipe. Make sure you get a large French bread roll baked fresh at our Harter House Bakery and cut it into four pieces. If you are feeding a family of four, you only need one loaf of French bread.

The next step after cutting your bread is to take the gravy mix off the stove and begin the “dipping” process. To do this, take your slices of bread and place them on a cookie sheet so they are laid out flat. Then, take your meat (the roast beef) and dip into the sauce, placing the meat on top of the sliced French bread after its been soaked in the gravy. Make sure you dunk your meat thoroughly through the gravy before placing on top of the bread.

Step 3: Heating and Topping the Po Boy

At this point, you can add a green chili on top of the beef and place all of the sandwiches that are top of the cookie sheet into the oven for 12- 15 minutes.

Other Topping Options for Your Po Boy

I like a little crunch with my Po Boy Sandwich, so I take a medium tomato and chop it fine into a bowl. Next, I take four to five Peproncini’s (pronounced, pepper-chini) and chop them fine and add to the bowl of tomato. You can alter this recipe by using regular pickles instead of the peperoncini and you will have the same crunchy, sour effect that this topping makes. You can also add cheese to the topping of the sandwiches to add a cheesy flavor to your Po Boy.

ENJOY!

Monte Cristo Sandwich

"This Sandwich is dipped in a thick, creamy batter and pan-griddled in butter. And then there's powdered sugar dusted on top. Typically, a sugary-sweet berry sauce is served on the side or poured on top, but I put Thanksgiving's leftover cranberry sauce on the inside to make this the most decadent thing since deep fried twinkies."      Nikki@NikSnacks
 

 













Monte Cristo Sandwich 
Serves 1

2 slices sandwich bread
1 teaspoon Dijon mustard
2 slices Gruyere or Provolone cheese
2 slices leftover ham and/or turkey
1 Tbsp prepared cranberry sauce
1 egg 
2 Tablespoons flour 
2 Tablespoons milk or cream 
1 Tablespoon butter
Powdered sugar, for dusting

Spread 1 slice of bread with the Dijon mustard. Then layer on 1 slice of cheese followed by both slices of ham or turkey and the last piece of cheese. Spread the cranberry sauce on the other piece of bread, then press it, spread side down, on top of the cheese to create the sandwich. Place a skillet over medium-high heat. As the skillet heats, whisk the egg, flour and milk in a shallow bowl until blended.


Put the butter in the center of the pan. As it starts to melt, hold the sandwich together firmly and briefly submerge one surface in the egg batter then twist and submerge the other surface. Immediately place the sandwich in the pan, before the butter browns. Grill the sandwich on the first side for about 3 to 5 minutes, until golden brown. Then flip it with a spatula and grill it on the second side for another 3 to 5 minutes. Using a spatula, transfer the sandwich from the pan to a plate or cutting board, slice it in half and dust with powdered sugar and serve.

See more at 
http://www.niksnacksonline.com/
 
  

Mango Habanero Grilled Cheese with Mojo Pulled Pork

I wanted to sample the Mango Habanero Gouda,

that we sell in the World Flavors Cheese Case, at an event.

So I googled it to find a picture for my sign.

While I was looking for the picture, 

I came across this recipe and it really called out to me!

Who doesn't love grilled cheese or pulled pork.  YUM!

~ Shelly 

This sweet and spicy grilled cheese sandwich is loaded with mango habanero gouda, mojo pulled pork, refried black beans, cilantro, butter and white bread. It is basically tropical paradise in grilled cheese form.

Don't eat pork? Don't worry about it!
Try swapping it out for pulled chicken.

What You'll Need

For the Slow Cooker Mojo Pulled Pork 
(adapted from the Food Network - makes more than needed for recipe):

about a 5 lb pork butt, trimmed of excess fat
2 tbsp. vegetable oil
2 cups fresh OJ
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup olive oil
5 cloves garlic
3 tbsp oregano
1 jalapeno, sliced into rounds
salt and pepper to taste

For The Sandwich:
2 slices of white bread
2 tbsp. refried black beans
6 slices of mango habanero gouda (available at Harter House World Flavors on Republic Road)
2 tbsp. mojo pulled pork
a few sprigs of cilantro
1 tbsp. salted butter

Optional:
Avocado Salsa for Dipping - Link or see below

How to Make It

FOR THE MOJO PULLED PORK
1. Begin by seasoning the outside of a pork butt with about 1/2 tbsp salt and 1/2 tbsp pepper. Add neutral oil to a cast iron skillet and place pork butt inside. Braise the butt until each side has some color to it and the exterior of the meat starts to crisp up - this will add to the depth of flavor. Once the pork butt is browned on all sides, transfer it to the crock pot.

2. Add OJ, lime juice, lemon juice, olive oil, garlic, and oregano on top and cover. Turn the heat to medium and cook for 8 hours until the meat starts to fall apart and shreds easily. Set meat aside.

FOR THE SANDWICH
1. Begin by laying half the cheese onto one slice of bread. Top it with the mojo pulled pork, cilantro, the rest of the cheese and the top piece of bread. Butter the exterior of the sandwich and set aside.

2. Using either a panini press or a cast iron skillet, turn the heat to medium and cook the grilled cheese until both sides are golden and crispy and all of the cheese has melted. Remove it from heat and set aside for a minute to rest. Slice the sandwich and serve immediately with avocado salsa if desired

Creamy Avocado Salsa
This creamy avocado salsa only takes 5 minutes to make!! The perfect green sauce for tacos, nachos, burritos, salads, or just for dipping chips into!
 

Ingredients

1 Large Ripe Avocado
1 Jalapeño de-seeded
3 tomatillos with the husks removed
2 cloves garlic
1/4 cup chopped onion
1/4 cup cilantro ~ 1/2 a bunch
juice from 1/2 a lime
1/4 teaspoon salt
1/2 teaspoon cumin

Instructions

1. Add all the ingredients to a blender or food processor. Blend until completely combined, will be a creamy smooth texture.
2. Drizzle over tacos, nachos, burritos, or just use it for dipping!