Game Day Roast Pork and Broccoli Rabe Sandwiches

These little sandwiches are time consuming, but super-simple to make, with only about 30 minutes of actual work involved.

Note: Broccoli rabe and pork can be cooked in advance and stored in sealed, refrigerated containers for up to 3 days. Reheat pork in the microwave or in a pot on the stovetop before constructing sandwiches.

Ingredients

serves Serves 8 to 12, active time 30 minutes, total time 9 hours

• 1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total
• Kosher salt and freshly ground black pepper
• 1 pound broccoli rabe, tough stems trimmed
• 2 tablespoons extra-virgin olive oil
• 6 medium cloves garlic, thinly sliced
• 4 anchovy filets, mashed
• 1/2 teaspoon red pepper flakes, plus more to taste, divided
• 1/4 cup cider vinegar
• 36 slider-sized soft rolls, such as Martin's Party-Sized Potato Rolls, split in half and toasted lightly
• 18 slices sharp Provolone cheese
• 1 quart store-bought or homemade pickled cherry peppers

Procedures

1. Cook pork according to our Ultra-Crispy Slow-Cooked Pork Recipe.
   
2. While pork cooks, bring a large pot of salted water to a rolling boil. Add broccoli rabe and cook, stirring occasionally, until bright green but still crunchy, about 2 minutes. Remove broccoli rabe and run under cool water to chill. Spin in a salad spinner to dry. Set aside.
   
3. Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, anchovies, and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add broccoli rabe and stir to coat with oil. Continue cooking until broccoli rabe is fully tender, about 2 minutes. Transfer to a large bowl and set aside or refrigerate until ready to construct sandwiches.
   
4. When pork is cooked, remove skin (if present) and chop into fine pieces. Shred meat from bones and discard bones. Combine meat and skin in a large bowl, add vinegar, and season with salt, pepper, and red pepper flakes to taste, gently shredding meat with your fingers.
   
5. To serve: Preheat broiler to high. Place a dozen toasted bun bottoms on a rimmed baking sheet. Top with pulled pork, broccoli rabe, and a slice of cheese. Broil until cheese is melted, about 1 1/2 minutes. Top with pickled pepper slices and top buns and serve immediately. Repeat with remaining buns and fillings.

Cheerios® Coated Grilled Cheese Sandwiches

Notes:Make this sandwich with just cheese, make the optional ham and mustard variation, or make it your own.

Special equipment: Toaster, 12-inch nonstick skillet

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 8 slices wheat (or white) bread
• 10 ounces cheddar, divided (4 ounces grated, 6 ounces sliced)
• Whole grain mustard, optional
• 8 slices ham, optional
• 4 tablespoons (2 ounces) unsalted butter
• 1 cup Cheerios Cereal, divided

Procedures

1. Working 2 slices of bread at a time, lightly toast in toaster. While toast is still hot, immediately sprinkle ¼ of the grated cheddar evenly over the toast. As cheese begins to melt, evenly sprinkle ¼ cup of Cheerios® cereal over cheese, pressing firmly to adhere. Repeat with remaining slices of bread.
   
2. Assemble sandwiches with mustard and ham (if using), and sliced cheddar. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium heat until foaming subsides. Add sandwiches to skillet and reduce heat to medium low. Press sandwiches gently with spatula and cook until bottom side is deep golden brown and crispy, about 5 minutes. Adjust heat as necessary to keep sandwiches from burning.
   
3. Transfer sandwiches to large plate and melt remaining butter in skillet. Cook second side of sandwich to deep golden brown and crispy, pressing gently with spatula, about 5 minutes more. Serve immediately.

Easy Oven-Baked Pulled Pork Sandwiches

Ingredients

serves Serves 8 to 12, active time 20 minutes, total time 6 hours

• 2 tablespoons light or dark brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 bone-in pork shoulder, preferably skin-on, 6 to 8 pounds
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 1 tablespoon red pepper flakes
• 1/2 teaspoon natural liquid smoke (such as Wright's, optional)
• Soft toasted buns for serving
• Condiments as desired, such as chopped pickled cherry peppers, raw onions, pickles, or cole slaw

Procedures

1. Adjust oven rack to lower-middle position and preheat oven to 325°F. Combine brown sugar, salt, pepper, cumin, coriander, paprika, and cayenne in a small bowl and mix with fingers until homogenous. Rub generously over all surfaces of pork.
   
2. Place pork on a foil-lined rimmed baking sheet skin-side-up and transfer to oven. Roast until a fork inserted in thickest part of pork can be twisted easily and meat shreds off with little resistance, about 3 1/2 hours. Remove pork from oven. Increase temperature to 500°F.
   
3. Carefully lift skin off of pork. Scrape any clinging meat or fat into a large bowl using a fork or a large spoon. Transfer pork shoulder to bowl and return skin to baking sheet. Roast skin until crisp and bubbly, about 5 minutes. Remove from oven and let cool.
   
4. When pork is cool enough to handle, pul meat from bone and shred with your fingers. Discard bone. Finely chop skin and mix it in with the meat. Season meat with salt and pepper to taste, then season with vinegar, sugar, red pepper flakes, and liquid smoke (if using), starting with half of each and increasing until desired level of seasoning is reached. (See note above.)
   
5. Serve pulled pork hot in toasted buns with condiments as desired.

Chutney Sandwiches

Special equipment

Blender

Ingredients

serves Serves 4, active time 15 minutes, total time 15 minutes

• 3/4 cup chopped fresh cilantro leaves and stalks
• 1/2 cup shredded unsweetened coconut flesh
• 1 medium clove of garlic
• 2 Serrano chillies
• 1 teaspoon cumin seeds or powder
• 1/2 teaspoon sugar
• 1/2 teaspoon lime juice from 1 lime
• Kosher salt
• 8 slices whole wheat or white bread
• 2 tablespoons softened butter
• 1 cup mashed potatoes or 1 sliced cucumber or tomato

Procedures

1. Put coriander leaves and stalks, coconut flesh, garlic, chillies, cumin powder or seeds, sugar, lime juice and salt in a blender and blend until a smooth spreadable paste forms. You can add a few teaspoons of water to make the blending smoother. Remove and set aside. Butter 8 slices of bread. Then spread a teaspoon or two of the chutney onto each slice, until well coated. Add slices of cucumber or some mashed potato or tomato slices into each sandwich or have it plain. Serve immediately.