Latin pulled pork sandwiches
This is a wonderful hot sandwich for lunch on a winter or rainy day. The pulled pork can be made ahead and the rest is just assembly and 10 minutes of cooking.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Slipat liner or parchment paper |
| 2 baking sheets |
| Heavy weight |
| Ingredients |
|---|
| 1 recipe Latin pulled pork including the onions |
| 6 hoagie-style buns or potato buns, halved |
| Sriracha mayonnaise |
| 6 ounces cheddar cheese, shredded |
| vegetable oil |
| Instructions |
|---|
| • Preheat oven to 400º. Line a cookie sheet with parchment paper or a Silpat liner. |
| • Put the bottoms of the buns on the sheet and drizzle with Sriracha mayonnaise. Put a layer of pulled pork. Add some of the onions and top with the cheese. |
| • Drizzle Sriracha mayonnaise on the top of the bun and close the sandwiches. Brush the tops of the buns with vegetable oil. |
| • Put a sheet of parchment paper on top of the bread and add a second baking sheet. Put a cast iron pan or other heavy object on top to weigh down the sandwiches. |
| • Bake for 10-15 minutes until the cheese is melted. |
| Variations |
|---|
| • Use regular mayonnaise for a milder sandwich. |
| • Replace the cooked onions with raw. |
| • Add slivered roasted bell peppers. |
| • For a spicier sandwich, add sliced jalapeños or pepperoncinis. |
| Storage |
|---|
| • These are best eaten immediately. |
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