Introducing The Triple Porker, The World’s Least Kosher Sandwich
Image by iStock
If you’re looking to rebel with a little something extra, this might be the most non-kosher sandwich of all time.
The Triple Pork
Courtesy of Jeff Mauro
Makes 4-6 Large Sandwiches
Ingredients:
1 2lb Pork Tenderloin, trimmed of silver skin
1 Cup “Zesty” Mustard
½ pound honey maple ham, sliced very thin
12 slices peppered bacon, cooked the Mauro Method
8 Slices Sharp Swiss
1 Bag Pre-Shredded Slaw Kit with Dressing Included
8 Slices Thick Italian Bread
Olive oil
Prep Work:
Place pork tenderloin in a zipper top bag with 1 cup mustard. Marinate at least 2 hours or best overnight.
Fit George Forman Rapid Grill Series with ceramic grill plates and preheat to 400 degrees. Take pork out of marinade and dab off excess mustard sauce with a paper towel. Season with salt and pepper and place on hot grill. Grill for about 5 minutes a side, until caramelized on all sides and interior temperature is at 145. Set aside to rest. Slice tenderloin thin with a sharp knife and set aside for sandwich build.
Sandwich Build & Cook:
Preheat George Foreman Rapid Grill to 350.
Brush one side of each slice of bread with olive oil.
Layer on bottom slice:
1 slice of swiss
about 4-5 thin slices of the tenderloin
about 6 slices of ham, ribboned high
3 slices of crispy bacon.
Top with slaw, dash of dressing, and one more piece of cheese. Place last slice of olive-oiled bread on top and place on grill until golden brown and cheese is melted.
Cut on the bias and serve!
The Mauro Method* for Crispy Bacon
Courtesy of Jeff Mauro 12 slices of bacon
Directions:
Heat oven to 375. Place bacon on a sheet tray with parchment overlapping each side about 1-2 inches. Bake, Rotating once, until desired crispiness, about 15-20 minutes. Remove bacon and let drain. Set aside pan and let cool, once cool, carefully toss the parchment with the solidified fat directly in the garbage or reserve fat for future use.
*The Mauro Method insures a crisp cook and easy cleanup with no stove top splatter. Because you overlap the parchment around the perimeter of the sheet pan, the fat will render and “pool” around the bacon, just like a frying pan, and will fry the bacon to a perfect crisp. Because of the parchment barrier, the fat will not come in contact with the metal, creating a mess or burning the fat. Once fat is cooled on parchment, just toss in the garbage! No draining or messy scrubbing!
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO
