Being that we now have several pounds of sexy, saucy pork chillin’ in our fridge (ha!), it was time for another man foodventure.
The epic sandwich started with a regular sandwich. While The Boyfriend prefers to attack the massive pile of pork with only a fork as a weapon, I prefer to reinvent the pork leftovers and use the pork to inspire other dishes. In this case, I wanted a sandwich. When I checked my fridge for sammich ingredients, I was greeted by a plethora of greenery: an avocado, some cilantro, and limes. Can you see where this is going? Mmm. I also found a log of the tastiest mozzarella I have ever eaten and I added it to my hoarded pile of ingredients. When I captured the loaf of fresh sliced Italian bread, I knew that I had the makings of one hell of a sammich.
- 2 slices good quality bread
- ¼ cup pork barbacoa
- ½ avocado, sliced
- A few slices of good quality mozzarella cheese
- 1 tbsp cilantro, chopped
- 1 tsp lime juice
1) Toast the bread in a toaster; make sure that your pork is heated up and that the juices are drained off of it.
2) Mash up the avocado in a bowl; add lime juice and pepper to mashed avocado.
3) Spread barbacoa on one slice of bread; cover with sliced mozzarella; broil in oven until cheese melts.
4) While the bread is in the oven, spread mashed avocado on the other slice of bread. Top with chopped cilantro.
5) When cheese is melted, remove bread from oven. Combine the 2 slices of bread to make one glorious sandwich.
The Boyfriend and I washed down my sandwich with a Dr. Pepper. Tasty beverage, right? Well ours was alcoholic and didn’t contain any actual Dr. Pepper.
- 4 oz beer
- 4 oz Coke
- 1-1.5 oz Amaretto liqueur
- Optional: 1-1.5 oz rum
1) Pour beer and Coke into glass. Add other ingredients and drink.
1) Pour beer and Coke into glass; add rum. Measure out Amaretto liqueur in shot glass; drop shot glass into glass and chug.
As you can see, The Boyfriend went the latter route; I settled for somewhere in the middle (dropping the shot glass into the mug but taking my time to drink it). I’m not usually a fan of Dr. Pepper but these were really delicious and once we added the rum, they had a bit of a kick.
While enjoying our sandwich and tasty beverage, we were joined by a helper cat–introducing Roy!
But kitties aside, this post isn’t about tasty beverages and delicious (but normal) sandwiches. This is about sheMANigans and manwiches! So how did we go from normal to absurd? Well…The day after making the barbacoa sandwich, The Boyfriend and I got hit by a one of our mad ideas (remember the Epic Dogs?) and we wanted to make epic sandwiches.
Our first effort was solid: we took the barbacoa sandwich and added garlic cheese toast and more pork products (because what isn’t made more epic and absurd by the addition of moar pork?). We call this:
The Super Sammy
- 1 barbacoa sandwich
- 1 slice of bread
- ½ oz mozzarella cheese, sliced
- 1 tbsp butter
- 1 garlic clove, chopped
- 2 slices bacon
- 2 pieces ham
1) Start by making the barbacoa sandwich.
2) Next, make the garlic cheese bread: toast (in a toaster) the extra slice of bread. Mix butter and chopped garlic in a small bowl; spread on toasted bread. Add cheese to garlic bread and pop it in the oven to broil until cheese is melted.
3) While the cheese is melting, cook bacon. Remove bacon from pan and blot; drain some of the excess grease and heat ham slices in the pan.
4) Assemble sammich: stack ham and bacon slices on top of the top slice of the barbacoa sandwich. Top with garlic cheese toast.
Look at those colors; at that cheese!
This was a tasty sandwich and we fell all over ourselves proclaiming that it was among the tastiest we had ever eaten: juicy, garlicky, creamy; flavors that came together and were also distinct and different. Fantastic.
But then…when our good friend (and fellow NCF alum!) Lisa arrived the next day, we went on a total food vacation. And what better way to celebrate than by upping the sammich-ante and finishing the pork in one helluva sammich? We basically wanted to make 3 separate and distinct sandwiches that would be combined into a giant stack. We kept our original first layer (the barbacoa sandwich) but wanted to incorporate more pork into the second layer; that’s when we decided to make the second layer into an Italian sandwich with pepperoni, ham, capicola and garlic-cheese bread. For the third and final layer, we (obviously) needed bacon and we chose to use the bacon in a classic sandwich style: the club (or TBR: turkey, bacon, ranch). Thus, The Sandwich was born.
This sammich is what the Empire State Building is to tourists: exotic, breathtaking, and very, very tall. And I don’t have to tell you that it was delicious; in fact, it was good enough to stop your heart. No really, it might; it’s pretty bad for you. Do not attempt if you have a cardiovascular disease (or if you don’t want to have cardiovascular disease as a result of this sandwich). This is definitely
One Hulluva Sammich
- 4 slices good-quality sourdough bread
- ¼ cup barbacoa
- ½ avocado
- 1 tsp lime juice
- ½ tbsp cilantro
- 2 slices turkey
- 2 slices bacon
- 1 tbsp ranch dressing
- 2 slices pepperoni
- 2 slices ham
- 2 slices capicola
- 1 clove garlic
- 1 tbsp butter
- 2 oz mozzarella cheese
1) Start by prepping all of your ingredients:
- Lightly toast 3 slices of bread
- Chop garlic
- Chop cilantro
- Slice avocado
2) Spread barbacoa on the first slice of sourdough (we’ll call this S1); top with 1 oz sliced mozzarella.
3) Mash avocado; add lime juice and cilantro to mashed avocado. Spread avocado mixture on a second slice of sourdough bread (S2).
4) Mix butter and chopped garlic in bowl; spread over yet another slice of sourdough (we’ll call this piece S3); top S3 with remaining ounce of sliced mozzarella. Put S1 and S3 in oven set to broil until cheese melts; set aside.
5) Cook bacon in skillet; reserve about 1 tsp of bacon fat in skillet. Pan-fry capicola and ham in reserved bacon fat; set all fried meats aside and blot to remove excess grease.
6) Spread 1 tbsp ranch dressing on last slice of toasted sourdough (S4).
7) Assemble the sandwich:
- Place S1 (barbacoa/melted mozzarella) on cutting board; top with S2 (avocado mixture side down towards pork).
Halve the cooked bacon; add turkey and cooked bacon to the top of S3; finish sandwich with S4 (ranch side down towards turkey and bacon).
8) Affix two large skewers through the midst of the sandwich and cut the sandwich in half (it’s the only way that you can attempt to eat it). Add pickle and a side of Miss Vickie’s jalapeno chips to the plate and enjoy! And then hibernate and revel in your food coma.
We made one and a half sandwiches so that we would each have half of a sandwich to devour.
Lisa, attacking her half sammich.
I can’t even begin to describe what these sandwiches tasted like, but for your sake, I’ll try. First of all, it was impossible to get a bite of all of the layers at once (at least until everything softened up after sitting for 20 or so minutes). The first bite for me was mostly bread and the barbacoa sandwich part: all pork and lime. We chose a locally-baked sourdough bread so every bread bite was moist and chewy, and the crusts were crunchy. When you can begin to bite into the second layer (my personal fave), you’re overwhelmed by the garlic and the ooey-gooey mozzarella that is melting all over the Italian meats. The capicola is salty and the edges are crispy from being pan-fried; the ham is thinner and not as fatty as the capicola; and the pepperoni is mildly spicy cutting through all of the salt, and adding a nice coolness (from being one of only 2 meats on the sandwich that wasn’t heated). The third layer is the least connective of the layers: it’s flavors are milder but stand apart. The crunchy, warm bacon is right at home on the sandwich, but the slightly sweet taste of the turkey plus the distinctly buttermilk flavor of the ranch dressing is a powerhouse of different flavors in this wondrously large sandwich.
This sandwich really is 3 distinct sandwiches under one roof; and that’s what really makes it awesome. Because with every bite you get a different combination of flavors: garlic and avocado; ranch and pepperoni; bacon and pulled pork. The combinations are virtually endless and eating this sandwich, you get to try most of them.
I called my blog Adventurous Appetite* because that’s what I have: a palate that craves new and different more often than comfortable and predictable. If you’re a “my food shouldn’t touch on my plate” person, this sandwich is not for you. If, on the other hand, you’re as likely to throw crushed pineapple as hot fudge on a sundae, then please: eat and be joyful! Or better yet, make your own crazy, outrageous food just because you can.
(Ok, so it’s really called AdventurouseAppetite. I only recently realized that I added a gratuitous ‘e’ to the end of ‘Adventurous’ in my blog name. Why? How? Well, in the spirit of AA–oh damn, didn’t realize that either when I named my blog–I’m going to just say that I did it because I could. Or maybe it was because I am a terrible typist…)
Even with all of the deliciousness before us, our stomachs were only so big. It wasn’t too long before we all conceded defeat.
Not even beer could help us finish the gargantuan meat stacks in front of us.
Throwing in the towel, our leftovers still covered the plate. Don’t worry–we wound up sharing (and finishing) the sandwich towers with friends later in the evening.
I think this pretty much concludes our sheMANigans for the last week. On the plate for the rest of this week? Dumplings, California summer rolls, Thai Basil chicken, seafood feast, and a duck! This week’s recipes are highly Asian-inspired after the discovery of a fantastic Asian supermarket in Albany. I am also (hopefully) going to get doing some layout tweaks because I am over the generic look. So if you like to code or have ever wanted to Wang Chung, stay tuned for this week’s adventures on AdventurouseAppetite!
PS photo cred to Lisa: she took all the pictures of One Hulluva Sammich and generously let me post them here. You can see more of her pictures as well as her own fabulous recipes at Smile Belly