Best Pork Beans Cheese Open Face Sandwiches Recipes

Round 2 Recipe - Open Faced Roasted Pork Sandwich image

Provided by Sandra Lee

Time 3h45m

Yield 2 sandwiches

Number Of Ingredients 15

2 tablespoons canola oil
1/2 potato, grated
1/2 cup caramelized onions
1/2 cup reserved pork, from Garlic and Mustard Pork Roast, roughly chopped, recipe follows
Kosher salt and freshly ground black pepper
2 tablespoons spicy brown mustard
2 slices rye bread, toasted
1/2 cup shredded Cheddar
1/4 cup spicy brown mustard
2 tablespoons canola oil
1 tablespoon chopped garlic
1 tablespoon brown sugar
2 teaspoons finely chopped fresh rosemary, plus 2 sprigs
One 5 to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on
Salt and freshly ground black pepper

Steps:

In a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through.
Preheat the oven broiler.
Spread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes.
Preheat the oven to 325 degrees F.
In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.

Toasted Bean and Cheese Open-Faced Sandwiches (

Provided by Marcela Valladolid

Time 22m

Yield 4 servings

Number Of Ingredients 13

3 cups cooked pinto beans (Frijoles De La Olla, recipe follows)
2 tablespoons olive or canola oil
1 garlic clove, minced
1/2 cup chopped onion
4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise
1 1/2 cups shredded white cheese *see Cook's Note
Serving suggestion: Pico de Gallo salsa.
3 cups dried pinto beans
4 garlic cloves, peeled and mashed
1/4 large onion
2 bay leaves
Salt and freshly ground black pepper
Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Steps:

Preheat a broiler.
Drain the beans in a colander set over a bowl. Save the bean liquid.
Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve.
Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

Pork & Beans & Cheese Open Face Sandwiches image

Provided by Montana Heart Song

Time 15m

Yield 2 per person, 3 serving(s)

Number Of Ingredients 4

1 (15 ounce) can pork & beans
6 slices sandwich bread or 3 split hamburger buns
6 teaspoons margarine
6 slices Velveeta cheese

Steps:

Spread margarine on bread or buns.
Spread pork & beans on the bread.
Place a slice of cheese on top. Broil until cheese starts to melt.
Note: You can add diced green chilies or crumbled cooked bacon to each sandwich before the cheese is added.

Nutrition Facts : Calories 520.5, Fat 23.7, SaturatedFat 10.6, Cholesterol 54.7, Sodium 1855.5, Carbohydrate 59.2, Fiber 9, Sugar 6.7, Protein 20.4

Pork and Beans Sandwiches image

Provided by Martha Stewart

Time 6h30m

Yield Makes 20

Number Of Ingredients 15

1 pound dried navy beans or Great Northern beans
4 ounces slab bacon, cut into 1-inch pieces
1 bone-in pork shoulder (8 to 10 pounds), skin on, room temperature
Coarse salt and freshly ground pepper
1/4 cup plus 1 tablespoon packed light-brown sugar
1/4 cup plus 1 tablespoon unsulfured molasses
1/4 cup ketchup
3 tablespoons white vinegar
2 red onions, sliced into rings
3 jalapeno chiles, sliced lengthwise
1 1/2 cups cider vinegar
1/4 cup granulated sugar
Coarse salt
20 potato buns, split
1/2 head green cabbage, shredded

Steps:

Make the pork and beans: Place beans in a pot; add water to cover by 3 inches. Bring to a boil, and cook for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain.
Meanwhile, preheat oven to 300 degrees. Cook bacon in a large Dutch oven over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Season pork shoulder generously with salt and pepper, and sear, skin side down, in Dutch oven until golden, about 5 minutes. Flip, and repeat on opposite side.
Return bacon to Dutch oven, and add drained beans, brown sugar, molasses, ketchup, and 1 tablespoon salt. Add water to cover (about 3 cups). Cover, and bring to a simmer. Transfer to oven, and braise, basting every hour, until beans are thick and syrupy and pork is falling off the bone, about 6 hours.
Meanwhile, make the pickled vegetables: Combine onions and jalapenos in a bowl. Bring cider vinegar, granulated sugar, and 1 teaspoon salt to a simmer in a small saucepan. Cook until sugar dissolves, about 4 minutes. Pour pickling liquid over onions and jalapenos. Let cool.
Transfer pork shoulder to a cutting board. Stir white vinegar into beans. Shred pork using two forks, and return to pot.
Assemble the sandwiches: Serve pork and beans on buns with shredded cabbage and pickled vegetables.