SECOND TIME AROUND -- HOT PORK SANDWICH WITH GRAVY
I took out some leftovers from the freezer. The leftovers were from a crock-pot recipe I made a little over a week ago. I froze the remaining roast in the stock it created. This is a comfort food recipe to the max. Serve with mashed potatoes or french fries for the full effect! Enjoy! Note: This could also be done with beef or chicken.
Provided by VickyJ
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Reheat leftover pork in microwave, stove-top or oven.
- Heat gravy slowly in small saucepan over low/med heat or in microwave at 50% power 3-4 minutes.
- Reheat leftover pork in microwave for 30 sec on high (micro. ovens vary).
- Place one slice of bread on dinner plate, then sliced pork.
- Ladle a little gravy over pork, then top with second slice of bread.
- Spoon mashed potatoes on the side.
- Ladle rest of gravy over both, or just on top of the sandwich.
- Enjoy!
- Note: I used the leftover pork roast stock, milk, flour, butter, salt and pepper to make the gravy. There is no recipe for the gravy.
Nutrition Facts : Calories 436.2, Fat 8.6, SaturatedFat 2.5, Cholesterol 119.5, Sodium 671.3, Carbohydrate 43.8, Fiber 2.8, Sugar 3.7, Protein 43.2
OPEN-FACE SLICED PORK-N-MUSHROOM SANDWICH WITH GRAVY
This was a yummy meal that I threw together when there wasn't enough cube steak (that's what I made Mark that night) for the both of us for dinner. I have to say, what I made was very tasty. You can use any bread you want. I had mine on a buttered, warmed potato roll. I will post this for one serving, and you can adjust accordingly. (The gravy is simple, and the "how to" is in the directions.)
Provided by VickyJ
Categories Lunch/Snacks
Time 45m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- -Preheat oven to 350.
- Salt and pepper both sides of chop. Brown pork in skillet with a little olive oil, just until brown on each side -- Don't discard the drippings in the skillet.
- Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
- Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
- Pile the sliced mushrooms atop the pork. Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
- Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
- Poke a few holes to allow steam to escape.
- Bake for 30 minutes.
- A few minutes before packet comes out of oven, make your gravy--add 2 tsp of flour and a pat of butter to the drippings, stirring constantly. Add the mushrooms to the gravy and toss.
- Slice the pork, into strips. Top the buttered bread with pork slices, mushrooms/gravy.
- Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.
OPEN-FACE PORK SANDWICHES
Make and share this Open-Face Pork Sandwiches recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix ketchup, onion, water, sugar, vinegar, Worcestershire sauce, celery seed, pepper sauce and bay leaf in 2-quart saucepan.
- Heat to boiling, simmer occasionally; reduce heat.
- Simmer 20 minutes or until thickened; remove bay leaf.
- Stir in pork; heat until hot.
- Toast English muffins.
- Spoon pork mixture over each muffin half.
Nutrition Facts : Calories 507.3, Fat 19.1, SaturatedFat 6.6, Cholesterol 74.8, Sodium 1262.5, Carbohydrate 57.2, Fiber 2.6, Sugar 30.2, Protein 27.9
PORK & BEANS & CHEESE OPEN FACE SANDWICHES
Make and share this Pork & Beans & Cheese Open Face Sandwiches recipe from Food.com.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 15m
Yield 2 per person, 3 serving(s)
Number Of Ingredients 4
Steps:
- Spread margarine on bread or buns.
- Spread pork & beans on the bread.
- Place a slice of cheese on top. Broil until cheese starts to melt.
- Note: You can add diced green chilies or crumbled cooked bacon to each sandwich before the cheese is added.
Nutrition Facts : Calories 520.5, Fat 23.7, SaturatedFat 10.6, Cholesterol 54.7, Sodium 1855.5, Carbohydrate 59.2, Fiber 9, Sugar 6.7, Protein 20.4
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