Logo

Logo

Search

Hawaiian Pulled Pork Sandwiches

Hawaiian Pulled Pork Sandwiches


Serves 4

1 packet teriyaki marinade (recommended: McCormick Grill Mates)
1 tablespoon paprika
1 teaspoon fresh ground pepper
3 1/2 pounds pork shoulder
1/2 cup chicken broth
1/2 cup brown sugar
1/4 cup soy sauce
1 cup chili sauce
One (6 oz.) can pineapple juice
1 medium onion, chopped
2 carrots, chopped
8 hamburger rolls

Hawaiian Sauce:
2 tablespoon canola oil
1 tablespoon ginger, chopped
2 teaspoons garlic, chopped

In small bowl, combine teriyaki mix, paprika and pepper.

Coat the pork the with rub mixture, patting until all rub is used. Set aside.

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.

Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds.

Hawaiian Sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

New Menu Items at Goodcents Deli Fresh Subs

Goodcents Deli Fresh Subs New Items:


  • Skinny Italian Club: Roasted turkey, salami, tomato, lettuce and giardiniera on a new honey-sweetened whole grain-bread, $6.29
  • Horseradish Beef: Roast beef, cheddar, lettuce, onion and creamy horseradish sauce on a new honey-sweetened whole grain-bread, $6.79
  • Turkey & Cranberry: Roasted turkey, cranberry relish, lettuce, onion and olive oil mayonnaise on a new honey-sweetened whole grain-bread, $6.49
  • Turkey Garden Club: Roasted turkey, bell pepper, sour cream-cucumber spread, tomato, lettuce and onion on a new honey-sweetened whole grain-bread, $6.49
  • Chicago-Style Beef: Roast beef, giardiniera, tomato, lettuce and olive oil mayonnaise on a new honey-sweetened whole grain-bread, $6.79
  • Spicy Ham: Ham, capicola, pepper Jack cheese, tomato, pickled jalapeños and spicy mustard on a new honey-sweetened whole grain-bread, $6.29

Availability: Permanent

Restaurant Sandwich Trends


Sandwiches may be a staple of the American food scene, but that doesn’t mean they need to be pinned down to the varieties that have been available for years. The sandwich scene is consistently primed for new trends to emerge. Innovative sandwich makers can increase sales by focusing on trendy flavor combinations that help them stand out from the crowd. As sandwiches still continue to dominate the quick­service space, here are some of the trends that we’re seeing now and will continue to see in 2017:

Cultural Cuisine

Incorporating flavors from different cultures and cuisines allow restaurants to constantly evolve their sandwich offerings and create something unique. The popularity of regional sandwiches, such as the Philly Cheese Steak, outside their home markets demonstrates the possibility for the growth of other regional favorites, such as the New York Reuben and California French Dip.

Breakfast is In

Sandwiches are also growing from their prominence on lunch and dinner menus to dominate breakfast menus across the country, which provides another daypart for sandwich chains to leverage. And many restaurants are able to offer sandwiches featuring typical breakfast ingredients, such as eggs, throughout the day, as many consumers have indicated a willingness to order breakfast sandwiches outside the normal breakfast hours. Recognizing this trend, Capriotti’s recently added a breakfast menu that has been very successful.

Everyone is Trying to Get Healthy

As U.S. consumers, especially millennials, continue to trend toward food options they view as healthy, sandwiches’ versatility allow them to keep up with the times. While meat consumption continues to grow globally, demand for beef is in decline. Consumers looking to steer their diet away from a reliance on red meat can find many healthier options on sandwich menus.

Cleaner Chicken is Key

Chicken will figure heavily into sandwich recipes across all segments in the future. Many view chicken, which is increasingly raised organically and without the use of antibiotics, as a “cleaner” and healthier choice. Millennial consumers also seek less ­processed food options—pre­cut deli meats aren’t going to cut it anymore. Capriotti’s, which uses fresh, all ­natural ingredients such as slow­roasted whole turkey, offers an alternative to processed and heavily salted proteins.

Go Light or Go Home

While thick, bold, indulgent sandwiches get the lion’s share of attention among foodies, the versatile category also leaves plenty of room for lighter fare. Lessons learned from diverse, ethnic cuisines are being applied to create healthier options without sacrificing flavor. A broad list of ingredients ranging from soy­based proteins to vegetable alternatives ensures that even consumer with restrictive diets can find a sandwich that matches their tastes.

Great Steak New Menu Items


Great Steak New Items:

  • Smoked Cheddar Cheesesteak: Griddled sirloin steak, mushrooms and onions topped with smoked cheddar Cheese sauce and served on a roll with French onion aïoli, suggested $5.99 for a regular and $8.99 for a large
  • Smoked Cheddar Fries: French fries topped with smoked Cheddar cheese sauce, chopped bacon and olives, suggested $2.99
  • Smoked Cheddar Potato: Baked potato topped with smoked Cheddar cheese sauce, chopped bacon and olives, suggested $3.99

Availability: Through Feb. 12, 2017




New Menu Items at Jason's Deli


Jason’s Deli New Item: 

  • Lean Green Sweet Potato, a baked sweet potato with wilted spinach, melted Asiago cheese and black pepper, $6.59 for a whole, and $5.49 for a smaller portion; sweet potatoes are also available for other potato preparations for a 30-cent surcharge

Availability: Through the end of March 2017

Chicago Beef Sandwiches



CHICAGO BEEF SANDWICHES
Sandwich Shop Recipe

Serves 12.

1(4 lb.) boneless beef chuck roast
1 teaspoon salt
3/4 teaspoon pepper
2 tablespoons olive oil
1/2 pound fresh mushrooms
2 medium carrots, cut into chunks
1 medium onion, cut into wedges
6 garlic cloves, halved
2 teaspoons dried oregano
1 (32 oz.) carton beef broth
1 tablespoon beef base
12 Italian rolls, split
1 (16 oz.) jar giardiniera, drained

Cut the roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5 quart slow cooker.

In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8 to 10 hours or until tender. Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through.

Using a slotted spoon, serve beef on buns; top with giardiniera.

Note: Look for beef base near the broth and bouillon.

Cajun Catfish Po Boy



CAJUN CATFISH PO BOY
Sandwich Shop Recipe

Serves 4

Cajun Coleslaw:
3 3/4 cups coleslaw mix
1/2 cup mayonnaise
3 tablespoons seafood cocktail sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning

Sandwiches:
1/2 cup cornmeal
1/3 cup all purpose flour
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
2/3 cup buttermilk
4 (6 oz.) catfish fillets
oil for deep frying
4 hoagie buns, split

In a large bowl, toss the coleslaw ingredients. Set aside.

In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture.

In an electric skillet, heat 1/4 inch of oil to 375 degrees. Cook the fillets for 2 to 3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Place the fish and coleslaw on bun bottoms; replace bun tops.