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Succulent pulled pork pairs with sweet fig preserves and melted queso blanco cheese on soft Italian bread. This is a fabulously simple warm Mexican open face sandwich that pays homage to Chef Rick Bayless.
Serve as a quick weeknight meal or on game day. Instructions for cooking on the grill are included in the recipe making this a perfect tailgating option.
Preheat oven to 425°F or heat a grill to medium high.
Halve the loaf of Italian bread horizontally from end to end like you’re going to make a giant submarine sandwich. Open the bread and lay it, cut side up, on a baking sheet or a piece of foil. Divide the fig preserves between the two halves and spread evenly and thinly over the cut sides of the bread. Divide the pork evenly between the two halves of bread and distribute the pork to cover all of the bread.
Put the baking sheet or foil into the oven or on the grill and bake for 6-8 minutes, or just until the pork is hot through and through. Then scatter half of the crumbled or grated cheese evenly over one side of the sandwich and the other half over the other side of the sandwich. Continue to bake for an additional 2-4 minutes, or until the cheese is completely melted. Remove the sandwiches from the oven and cut each loaf in half. Serve with a sprinkling of chopped cilantro and the salsa of your choice.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!