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stocked for the months ahead.
Smoked Pork Loin Sandwiches with Pepper Jack Cheese and Tequilla Onions
Featured Omaha Steaks Product
Ingredients
- 1/2 an Omaha Steaks Smoked Pork Loin, sliced
- 6 ciabatta sandwich buns
- 3 T mayonnaise
- 6 oz. pepper jack cheese, sliced
- 1 cup tequila onions
(makes 1 cup)
- 2 T canola oil
- 1 T butter
- 1 large yellow onion, sliced
- 1/4 cup brown sugar
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
- 1/4 cup beef broth
- 1/2 cup tequila
Preparation
- Prepare tequila onions and the Smoked Pork Loin ahead of time.
- Trim a thin slice off of the top and bottom off the ciabatta bun to create a flat surface area. Then slice each bun in half horizontally.
- Lightly spread mayonnaise on the outside of the ciabatta bun to enhance browning.
- Place bun, with mayonnaise side down, on grill or in pan. Top each bun half with pepper jack slices to toast bun and melt cheese.
- Slice the pork loin and place some in each bun.
- Top pork with the tequila onions and place top bun on top.
- Heat oil over medium heat.
- Add butter and brown slightly.
- Add sliced onions and cook while stirring for about 10 minutes or until onions just begin to caramelize.
- Add brown sugar, salt, and pepper. Stir well, reduce heat to medium low and continue cooking for 20-30 minutes.
- When onions are caramelized, add the beef au jus and tequila.
- Cook until onions have a nice brown color, about 10 minutes.
- Remove from heat and reserve.
| Nutrition Facts | |
| Calories | 540 |
| Total Fat | 23g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 1230mg |
| Carbohydrates | 50g |
| Fiber | 2g |
| Protein | 35g |
Recommended items
Hickory Smoked Pork Loin
1 (3 lb.) roast | serves 12
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