valmg’s Jersey Devil Sandwich – Created For Kraft Sandwich Road Trip – With Amex GC Giveaway
By valmg on Jun 28, 2011 with Comments 148
Not long ago, the folks at Kraft contacted me to let me know that in July, Kraft Foods will be launching an interactive microsite on www.Outstandwich.com that will act as a virtual trip around the country, featuring some of the best regional sandwiches. Some of the sandwiches will be inspired by the Kraft Kitchen Experts, but others will come straight from bloggers like me and their readers (that’s you). I came up with this sandwich, the Jersey Devil, with a little help from the husband and my youngest brother. It should be appearing on the site when it goes live. (Can you say exciting?!)
valmg’s Jersey Devil Sandwich
INGREDIENTS
- 1 Everything bagel
- 2-3 slices pork roll (Possible substitutions for pork roll include Canadian Bacon, Italian Sausage, ham steaks.)
- 2 eggs
- 1 slice Kraft Big Slice Pepper Jack cheese
- jalapeno peppers
DIRECTIONS
Slice bagel in half.
Cook pork roll. Allow 2-3 slices for each sandwich.
While pork roll is cooking, fry 2 eggs for each sandwich.
Just before you take pork roll off the heat place a slice of Kraft Big Slice Pepper Jack on top of one piece of pork roll to melt.
Place pork roll onto bottom of bagel, first the slice without cheese and then the slice with cheese.
Remove egg from pan and place on top of pork roll.
Place jalapeno peppers on top of everything and put top on bagel.
Eat immediately.
This is a photo of an alternate version made with Italian Sausage instead of pork roll.
Geez. I’m hungry now, what about you? How does this hold up to your favorite local sandwich?
WIN IT!
ONE winner will receive a $100 AmEx gift card.
HOW TO ENTER. (MANDATORY)
To enter leave a comment on this post with your favorite local sandwich recipe. (You’ll also have a chance to be included in the Kraft interactive map.)
BONUS ENTRIES
1 – Leave a comment on the wall of my new Facebook page stating what giveaway you’re entering. (at top of sidebar)
1 – Subscribe to my newsletter. (at top of sidebar)
1 – Subscribe to my RSS feed. (at top of sidebar)
1 – Follow me on Twitter AND leave your Twitter name here. (at top of sidebar)
1 – Blog about this giveaway, including a link here.
1 – Place my button on your blog. (in sidebar)
1 – Leave a comment on any other non-giveaway post on this blog. Unlimited entries for this method of entry.
1 – Visit any of my blogs – Mom Knows It All, Val’s Views, Game Review Network and Living With Special Needs – and leave a comment on any post. Then return here and leave a comment on this post telling me one thing you read or learned there. (That’s two comments you need to leave for this bonus entry, one there and one here.) Unlimited entries for this method of entry.
1 – Visit HereAndThere.US (my Mom) and leave a comment on any post (except a giveaway post) there. Then return here and leave a comment on this post telling me one thing you read or learned on my Mom’s blog. (That’s two comments you need to leave for this bonus entry, one there and one here.) Unlimited entries for this method of entry.
Leave an additional comment for each entry you qualify for. You must have completed the first entry according to the instructions to be eligible for any bonus entries.
THE SMALL PRINT.
The winner will be selected using the “And the winner is” plugin. US addresses only please, no PO Boxes. This contest will end on Monday 07/11/11 at 11:59 pm est. If you’ve entered any of my giveaways before then you know that only comments containing all of the requested information will be eligible for entry. The winner must contact me to confirm they wish to receive the prize within two days of my email notifying them they’ve won. Good luck to everyone!
THIS GIVEAWAY IS NOW CLOSED.
Filed Under: featured • Giveaways • New Jersey • valmg's recipes
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Love our Local Poorboys at Merichksa over in the next town. The Bread is nice and crispy and fresh. Loaded down with garlic butter, onions and thick beef pattie, Beats a sub any day!
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I’m in NC, so it’s barbeque or bust.
Pulled pork sandwich recipe
1 boneless pork shoulder roast (Boston butt)
pulled pork sauce (recipe follows)
North Carolina Style coleslaw (recipe follows)
rub (recipe follows)
good buns – I use a bakery hamburger bun.
For the rub:
8 parts light brown sugar
3 parts kosher salt
1 part chili powder
1 part of the following in any combination you desire:
Ground black pepper
Cayenne pepper
Jalapeno seasoning
Ancho chili
Old Bay Seasoning
Dried thyme
Onion powder
For the sauce:
2 cups cider vinegar
1/2 cup water
1/3 cup ketchup
1/4 cup firmly packed brown sugar
3 teaspoons of kosher salt, or more to taste
4 teaspoon hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
1 teaspoon mustard powder
4 tablespoons Texas Pete
1. In a bowl combine the rub ingredients. Wash the butt in cold running water, pat dry, then coat the roast evenly with the rub. Put it in a ziploc bag and let it marinate in the fridge overnight at least, up to 24 hours.
2. An hour before grilling, take the meat out of the fridge and let it come up to room temp. Soak your wood chips in water (making sure they’re fully submerged).
3. Thirty minutes later, start your charcoal – I use a chimney starter. I don’t like lighter fluid-flavored BBQ.
4.Position the coals on two sides of the grill, leaving the center open for the drip pan, building a two-level fire. Once your coals are ready, add a handful of wet chips atop the coals. Place the meat fat side up directly above the drip pan away from the coals and cover the grill with the vents over the meat to draw the smoke. Keep the bottom vents only slightly open to keep the fire low. You will occasionally need to add coals throughout the process. Do so by slightly lifting the lid and adding hot coals through the side vent of the grill, also adding wet chips to keep the smoke going.
5. Grill until the internal temperature registers about 195F. The meat should be pretty tender and there should be a nice crust on the surface of the meat. Remove from the grill, cover with foil. And although you maybe tempted to eat be sure to rest the meat for at least 15~30 minutes. This will help to redistribute the meat juices.
6. Meanwhile make the sauce. In a medium mixing bowl combine the sauce ingredients, including salt and pepper to taste. Thinly slice the cabbage for the slaw. I tossed the cabbage in the BBQ sauce 10 minutes before serving time so that it remained crunchy and not soggy.
7. “Pull” or chop the pork into shreds while adding some of the sauce and mix well in a bowl. Serve the pulled pork with slaw on top between warm buns with plenty of sauce on the side.
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I really have no idea about any famous local sandwiches in my area of Ohio. I am sure they exist, but most involve some sort of meat and I am a vegetarian. That said, one of my favorite sandwiches that I have ever had was a grilled cheese made by a friend. They had a panini maker. They took two slices of fresh made 100% organic whole wheat bread slathered with fresh organic butter, a slice of organic extra sharp cheddar and a sprinkling of organic feta cheeses, and a handful of marinated organic portabella mushroom chunks and made me a huge plate of heaven!!!!
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