Lately I've taken it as a personal challenge to make killer sandwiches out of whatever's in the fridge (stay tuned for more experiments), and I've had some triumphs.
This sesame-bunned delight combined two dinners' worth of leftovers: pulled pork sandwiches, made with Trader Joe's surprisingly tasted preprepared meat, and zucchini and portobello mushroom tacos with red onions. Though admittedly unconventional, the sweet flavors of the meat contrasted nicely with the fleshy roasted zucchini.
I spread salsa on the bottom bun, topped it with pulled pork, added the zucchini and onions (there weren't any leftover mushrooms), and sprinkled some shredded four-cheese Mexican blend on top and let it melt.
What do you think: too weird? Would you eat it?
The man behind the blockbuster buffalo chicken sandwich is branching out. For Sunday's Super Bowl game, my friend Jonas expanded beyond his customary spicy chicken wings (which did not disappoint) and made pulled pork in his new slow cooker.
Our hostess whipped up some slaw, and we dressed the pork with an incredible homemade barbecue sauce with flavors of apple cider vinegar, mustard, and just a little spice.Served on a soft roll, the sandwiches paid homage to the po'boy, perfect for cheering on the New Orleans Saints and to pair with my Cajun bloody marys.
Did you have any sandwiches at your Super Bowl celebration? If so, let's hear about them!
Cafe Du Nord, the music venue and former speakeasy, recently opened an actual cafe next door to the club, open during daytime hours and serving sammies and such. That's where Phil had the pulled pork, which does look impressive, as do the sweet potato fries.You'd never guess from looking at it that the Tee Off bar in the Outer Richmond has an impressive menu of pub grub, just what you want to devour after a few of their highly potent margaritas. At Andrew's birthday, I ordered the fish sandwich, basically a sandwich-centric enhancement of fish and chips.
The golden fried cod and chips were impeccably crisped and served alongside homemade tartar sauce. But my sandwich got an unlikely condiment halfway through the meal. Here's photographic evidence of the incident.
I love my neighborhood, but I dearly miss living in the sandwich mecca that is the Lower Haight. Until recently, the 'wich options in the Western Addition have been pretty woeful, which is why I was so excited to welcome B's BBQ and Grill. After a somewhat underwhelming meal when it first opened, we returned to our new neighborhood barbecue joint the other night and got sandwiches to go.
I opted for the smoked chicken sandwich on wheat bread, which came with lettuce, tomato, onion, and spicy barbecue sauce. It's like a messy BBQ sandwich conceived at a deli counter, but it actually works, and I always like getting some veggies, no matter how minimal. The moist, thin-sliced chicken tastes straight out a smokehouse. On the side, I got sweet baked beans, which remind me of picnics in Pensacola. They were simple but classic.
Andrew got the pulled pork, which was served on "ciabatta" that was really just a French roll. He voted against the lettuce and tomato, which I think was the right choice, and piled on a side of spicy slaw instead. The pork was a little ketchupier than I like it — I like the one I made better — but it was moist and juicy against the crusty bread.
Though he runs one of the edgiest and priciest restaurants in San Francisco, Michael Mina still appreciates the languid delight of sweet, slow-cooked pork butt so tender you can pull it apart with your fingers. His recipe for the Southern barbecue classic is one of my favorites to make at home: prep time 5 minutes, cook time 5 1/2 hours, making it perfect for group gatherings when you'd rather talk than cook.
I first ate this recipe, torn from Esquire magazine, at my dad's house, and my boyfriend and I made it again this weekend during a weekend getaway with his family. It was as crowd-pleasing as ever, so juicy and moist you don't even need barbecue sauce — though a topping of cole slaw is a nice touch.
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