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Posts Tagged ‘sandwiches’

by Caitlin Saniga

Carolina-style pulled pork sandwiches

The recipe I was working from called this Carolina-style barbecue, which I find a bit deceiving. Is it possible for something to be called “barbecue” if it’s never touched a grill? I’m opting to call this pulled pork instead, but it’s darn delicious nonetheless. The apple cider vinegar and hot sauce give it a nice Southern twang, too. And the portion size makes this perfect for feeding a crowd.


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by Sarah Steimer

These are the best pulled pork sandwiches I've ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. Worried that this may be too spicy (it was perfect for me)? Maybe try another more savory jelly such as an onion jelly --- who knows, though, maybe even something like a raspberry jelly could be tasty.

This was the best pulled pork sandwich I’ve ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. If you’re worried that this may be too spicy (it was perfect for me), maybe try another savory jelly such as an onion jelly — but who knows, perhaps even something like a raspberry jelly could be tasty.

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by Caitlin Saniga

Holy comfort food! I’m sure I say this every time I make something in the slow cooker, but the smell of this stuff cooking all day was divine. Also, check out the awesome mini sourdough rolls I found at my grocery store’s bakery. They came partially baked, so I popped them in the oven for a few extra minutes to finish cooking. They tasted especially fresh. If you spot similar rolls at your grocery, I highly recommend them for these sandwiches!

  • 3-pound boneless beef roast
  • 1/3 cup low-sodium soy sauce
  • 1 bay leaf
  • 4 whole black peppercorns
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 2 10-ounce cans beef broth
  • French rolls or hoagies
  • slices Provolone cheese
  • butter for rolls

Once the meat was finished cooking, I tried in vain to slice it into thin cuts, but it shredded on its own. The same will happen to you if you try to slice it warm. (Certainly not the end of the world!) I did find that when I used refrigerated leftovers the second time around, the cold meat sliced more easily.

Trim and discard all visible fat from the roast. Place the trimmed roast in a slow cooker.

In a medium bowl, combine the soy sauce, bay leaf, peppercorns, rosemary, thyme and garlic powder. Pour the mixture over the roast. Add the beef broth to the slow cooker. Cover, and cook on Low heat for about 5-6 hours, or until meat is very tender.

When the meat is ready to serve, slice and lightly slather the rolls with butter. Toast them in a 350-degree oven for 5 or so minutes. Remove the meat from the broth, reserving the broth. Thinly slice or shred the meat. Pile the meat on the rolls and top each roll with Provolone cheese. Place the rolls back in the oven for about 3 minutes or until cheese is melted.

Skim off any fat from the surface of the reserved broth in the slow cooker. Serve each sandwich with a small bowl of the reserved broth.

Makes about 8 servings.

Recipe adapted from: The Girl Who Ate Everything

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by Sarah Steimer

Totally OK for these to be messy and not that attractive because they are delicious.

Amount is totally dependent on how many you make, the original recipe was for 20. which is absurd.

  • graham crackers
  • peanut butter ice cream (I had vanilla and chocolate in my freezer, I let them soften a little and mixed in some peanut butter instead of buying more ice cream).
  • strawberry jelly
  • strawberries, sliced thin
  • peanuts, chopped

Break graham crackers into squares. Spread jelly on each cracker and place strawberry slices on top. Freeze for about a half hour or so. This way when you add the ice cream the jelly won’t slide off the cracker.

Add the ice cream once the jelly has frozen, enough so it’s about an inch thick. Top with another jelly cracker – you want jelly on the top and bottom of the ice cream, otherwise all you will taste is peanut butter.

I've been getting really good strawberries at the farmer's market.

Roll the sides of the ice cream in the crushed peanuts, pressing it gently into the ice cream with your hands. Pop back in the freezer so the ice cream and nuts can set. Serve with napkins and milk.

Recipe adapted from: Martha Stewart

Photos: Sarah Steimer

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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