Jersey Devil Sandwich #Recipe- Created For Kraft Sandwich Road Trip

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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.

Valmg's Jersey Devil Sandwich Pork Roll

While pork roll is cooking, fry 2 eggs for each sandwich.

Valmg's Jersey Devil Sandwich Eggs

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.

Valmg's Jersey Devil Sandwich Cheese And Pork Roll

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.

Valmg's Jersey Devil Sandwich Openfaced

Valmg's Jersey Devil Sandwich Assembled

Eat immediately.

This is a photo of an alternate version made with Italian Sausage instead of pork roll.

Valmg's Jersey Devil Sandwich Substitutes Sausage And Onion bagel

Geez. I’m hungry now, what about you? How does this hold up to your favorite local sandwich?

WIN IT!

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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.)

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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.

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145 comments

blueyes June 28, 2011 - 8:10 am

If I’m in a hurry I usually go to Panera Bread and grab a bacon/egg chibatta sandwich. I don’t like melted cheese on sandwiches or burgers or much of anything else lol

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Lisa June 28, 2011 - 9:39 am

There is an Italian Bakery by my house called Bommarito’s that makes the best Italian Subs ever. The bread is made fresh and the lunchmeat is cut when you order the sandwich. Simply amazing.

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Andrew M June 28, 2011 - 10:30 am

My fave is either the Spicy Italian at Subway (pepperoni, salomi, provolone cheese, sauce on Italian Herb/Cheese bread) or the Parmesan Chicken Panini at McAlisters (which they discontinued) 🙁

Andrew M June 28, 2011 - 10:31 am

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telitha June 28, 2011 - 2:35 pm

i live in the south so a favorite down here is pulled pork on a bun w/ some spicy coleslaw on top. yum!

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Anders June 28, 2011 - 3:54 pm

First of all, that sandwich looks delicious…LOVE jalapenos. Second, I have lived a few places in the US and one thing I always love is the Subway Club. Not exactly a local favorite but it is my absolute favorite I have to say.

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Sky June 28, 2011 - 5:19 pm

One of my favorite places to eat has a Mondo Fried Cristo. It’s more like a heart attack on a plate but includes ham, turkey swiss cheese dipped in egg and fried, then dusted with powdered sugar. So, so, so, good!

Lois M. June 28, 2011 - 6:44 pm

Hi! 🙂 Honestly, I really don’t know what would be considered the local sandwich… but I do something similar to the above, just the usual english muffin and prefer the eggs scrambled than not. Alas, the best I got for you. LOL

Lois
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Lois M. June 28, 2011 - 6:44 pm

and already following by email too! 🙂

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Lara June 28, 2011 - 10:05 pm

The local sandwich I like best is the New Jersey Sloppy Joe. Nope, it’s not that ol’ hamburgerbun with groundbeef in a red(yucky) sauce, it’s actually very different! You can find it in good delicatessens in central New Jersey.

Three thin slices of rye bread spread with thousand island/russian dressing, a slice or two of american cheese, and your choice of meat (I prefer rare roast beef, my mom likes corned beef) and then coleslaw.

bread
cheese
meat
coleslaw
bread
cheese
meat
coleslaw
bread

then it’s sliced into three triangle sections.

it is SO good!

Mary Beth Elderton June 29, 2011 - 3:14 am

I haven’t been in Colorado long enough to know the favorite sandwich here, but back in Louisiana and southeast Texas the Shrimp Po-boy is a fave. Crispy fried shrimp on a french roll with lettuce and tomato and something like this sauce:

Mayo
Horseradish
sweet relish
cajun seasoning

the proportions, add/subtract ingredients depend entirely on your tastes and most places have their own.

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patricia Marsden June 29, 2011 - 8:26 am

Peppers anywhere even in the cheese yuk, onions yes.

Angie June 29, 2011 - 8:42 am

The Turkey Gyro sandwich looks quite tasty!

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Linda Stewart June 29, 2011 - 9:00 am

A local favorite around here is Grilled Cheese with tomato & mayo.

Linda Stewart June 29, 2011 - 9:03 am

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Jenny @ Freebie Spot June 29, 2011 - 11:00 am

My favorite local sandwich recipe is a cheesesteak sandwich which includes delicious thinly sliced steak, swiss cheese, and bacon all on a hoagie roll. Yum!

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Yasmine June 30, 2011 - 2:54 am

I do love my roasted chicken sub or buffalo chicken sandwiches but even more I love my homemade tuna sandwiches. I just mix one can of flaked tuna, 1/2 bunch of chopped green onion, 1 1/2 tbsp of mayo(olive oil kind) salt and lots of pepper. Spread on toast and it’s sooo good- I got my kids hooked to it. If I don’t have green onions I can’t enjoy my tuna lol.

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Wehaf June 30, 2011 - 3:48 pm

There’s a local place that makes amazing roast beef, goat cheese, and arugula panini.

Lori Z. July 1, 2011 - 2:20 am

Turkey with spinach, roasted bell peppers, garlic aioli on ciabatta is a delicious meal.

Soha Molina July 2, 2011 - 12:50 am

Smoked Carved Turkey, Kraft Olive Oil Mayo, Swiss Cheese and WHole Wheat bun.

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tree July 2, 2011 - 8:27 am

i love the portabella sandwiches i can get at the local Gillie’s restaurant. Yum!
thanks for the chance!

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Janet B July 3, 2011 - 2:14 pm

I like the pork chop sandwiches at the Wop Chop in Butte Montana

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tree July 4, 2011 - 10:47 am
Jennifer July 4, 2011 - 11:00 am

My favorite is the ham and cheese on sour dough bread(hot sandwich) from Schlotskys!

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Toni July 4, 2011 - 3:08 pm

My fav is from the Community Bakery of Little Rock and the Avacado Melt on German Sourdough with a Café Au Lait!

Toni July 4, 2011 - 3:15 pm

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Joyce Ashabranner July 5, 2011 - 12:37 am

My favorite sandwich is the bacon cheeseburger at Chili’s. The bacon is perfectly cooked, the bun is toasted on the inside so its just a bit crunchy. The melted cheese looks so inviting.

katklaw777 July 5, 2011 - 6:20 am

I like the loose meat sandwich at my local VIP restaurant. I had heard of loose meat sandwiches only once on the Rosanne TV show and was surprised when our local restaurant started making it.
They use secret seasonings to make it special, so I can’t tell you the recipe.
My kids luv them too.

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Owen's Mom July 5, 2011 - 7:32 pm

We are big on salmon here in the Pacific Northwest, and my favorite sandwhich takes honey wheat beer bread, Smoked salmon, cream cheese and capers. Truly divine!
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royalegacy July 6, 2011 - 5:09 pm

I like my Italian grilled cheese sandwich
bread, a slice of provolone, slice of mozzarella, pepperoni, and Italian tomato sauce.
Put a little tomato sauce on the bread, put a slice of provolone on it, then the pepperoni, then the slice of mozzarella. Put a little more sauce on it and top it with the other slice of bread. You can butter the bread if you wish, and grill it as your would a grilled cheese.
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karen M July 7, 2011 - 9:35 am

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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Donna B. July 10, 2011 - 6:44 pm

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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angie July 11, 2011 - 10:44 am

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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