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Open-Faced Pulled Pork BBQ Sandwiches

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Open-Faced Pulled Pork BBQ Sandwiches! Stretch Summer to its limit with this popular sandwich that has maximum flavor on a toasted pretzel bun. Pile it high with tangy cole slaw and a dill pickle spear on the side for a satisfying meal. Once you combine the shredded pork with the barbecue sauce, keep it warm in the crockpot and savor the aromas filling the house. 

OPEN-FACED PULLED PORK BBQ SANDWICHES

Ingredients:

3-4 pound boneless pork roast prepared as directed from the segment Kalua Pork Roast https://snapshotsincursive.com/2015/05/27

Leftovers can be frozen and used later to make something incredible like today’s special. 

Add 1 cup of your favorite bottled barbecue sauce to the shredded pork. Simmer to blend flavors. Or…..make the sauce yourself!

BBQ SAUCE:

1/4 cup tomato paste

1/4 cup water

1/2 cup chili sauce

1/2 cup brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cracked black pepper

2 tablespoons lemon juice

1 tablespoon liquid smoke

Instructions:

In a 2-quart saucepan, heat all ingredients to boiling. Reduce heat. Simmer uncovered for 10 minutes, stirring occasionally. Add more water if needed. Mix with pulled pork to blend flavors. Keep warm. 

Open Face BLT

What’s Cooking in Gail’s Kitchen? A Cut Above: Open Face BLT! If you’re looking for something to serve instead of cheese and crackers or hamburger sliders for your next gathering, think about offering these appealing handhelds. Slathered with custard-like mayo that boasts of a creamy rich taste, which seals in juicy tomatoes and hearty mixed greens, to create a platform that screams, “Eat Me!” With less bread and half the bacon per serving, it naturally becomes a guilt-free option for everyone to try. 

OPEN FACE BLT

Ingredients: 

2 slices multiple-grain bread, toasted

2 tablespoons mayonnaise 

1 Roma tomato, sliced

1/2 cup mixed salad greens

2 strips of hickory smoked bacon, cooked crisp and cut in half

Instructions: 

To assemble ingredients, cut the toasted multigrain bread into halves; arrange on a plate. Slather the mayonnaise over each piece of toast. Divide the tomato slices equally between them. Layer the mixed salad greens over the tomato slices. Top with crispy bacon halves. Now they’re ready to serve. 

The Dock at Crayton Cove in Naples, Florida

Dining Outside the Home: The Dock at Crayton Cove in Naples, Florida! Open waterfront dining has been drawing people like a moth to flame since 1976. Could it be the tropical paradise setting? Or the splash of a wave against the floating dock stretching out into Naples Bay? What about the low hum of the motor on a distant yacht? It’s not hard to imagine when you are seated at the open-air restaurant sipping on a refreshing cocktail basking in the afternoon breeze. Order a Crayton Cove Cobb Salad. Enjoy it as served or add lump lobster meat for a taste extravaganza. Afterwards take a nice long walk around this “Back Bay” area. It’s seeped in history for the early pioneers as well as the fishing community.

Open-Faced Sammie

What’s Cooking in Gail’s Kitchen? Equal Measures: Open-Faced Sammie! The popularity of open-faced sandwiches has been brewing since the 15th century, when it was typically eaten for breakfast, lunch, snack, or supper. Although the layers have changed, butter or cheese remain the favorites as spreads, plus any combination of meat and vegetables. This is where your personal palate comes in. Or, perhaps whatever you have on hand in the refrigerator. Gardens abound with peppers, tomatoes, cucumbers, and radishes. But don’t limit yourself there. I find avocados to be perfectly satisfying, especially with a crispy slab of applewood smoked bacon. Like I said, the choice is yours. One thing is for certain, it’s definitely easier to eat an open faced sandwich with a fork and knife.

OPEN-FACED SAMMIE

Ingredients:

2 slices pumpernickel rye bread, artisan-style

1 tablespoon sea salt butter

3 slices Swiss cheese, divided

3 slices bacon, cooked

1 ripe avocado, pitted and mashed

1 teaspoon lime juice

1/8 teaspoon garlic powder

1 tomatillo, chopped

1 tomato, sliced

1 egg, hard-boiled and chopped

1/8 teaspoon Everything But Bagel seasoning

Instructions:

Toast artisan pumpernickel rye bread. Butter with sea salt. Place 1 1/2 slices of Swiss cheese on each piece of toast. Microwave on High 15 seconds to melt cheese. Layer with 1 1/2 slices crisp bacon. In a small bowl, combine mashed avocado, lime juice, and garlic powder. Mix well. Fold in chopped tomatillo. Spread over each sandwich. Place two tomato slices over avocado mixture. Spoon chopped hard-boiled egg pieces over tomatoes. Sprinkle with Everything But Bagel seasoning. Makes two open-face sandwiches.