No idea where I found this, but it looks fun! From what I can tell, the “sushi” featured above is made of Rice Krispie Treats, Peeps, and Fruit Rollups.
flour tortilla / grilled chicken / cheese / pico de gallo / avocado
I had lunch here with my buddy Ryan Ivey, and the tacos were so damn good that I carried Jill and Ava there for dinner that night! This place is awesome and super hip.
- 3/4 cup melted butter
- 1 ½ tablespoons Dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ tablespoons poppy seeds
- 1 tablespoon dried minced onion
- 24 mini sandwich rolls
- 1 pound thinly sliced cooked deli ham
- 1 pound thinly sliced Swiss cheese
- Preheat oven to 350 degrees F°
- Grease a 9×13-inch baking dish.
- In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion.
- Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish.
- Layer about half the ham onto the rolls.
- Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer.
- Place the tops of the rolls onto the sandwiches.
- Pour the mustard mixture evenly over the rolls.
- Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes.
- Slice into individual rolls through the ham and cheese layers to serve.
- 1/4 cup Dry Rub
- 6-9 lb Pork Shoulder
- Hardwood chunks or chips
- Mop Sauce
- Glazing Sauce
- Trim excess fat and score the fat-cap in a cross hatch pattern. Make sure to score down to the muscle.
- Apply rub to all exposed surface areas.
- Wrap in cling film and place in refrigerator overnight.
- Bring the smoker to temperature (225°F) and place the meat inside (fat cap facing upward)
- Continue to smoke until internal temperature reaches 150°F
- Remove from smoker and place in a foil pan (fat cap facing downward). Cover with heavy duty aluminum foil and seal tightly.
- Place the foil pan on the smoker and continue cooking until internal temp reaches 203°F.
- Uncover and allow bark to firm up. Do not remove the meat from the pan.
- When bark is firm, remove from smoker
- Take the meat out of the pan and wrap it in heavy duty foil and a few towels. Allow the meat to rest for a few hours.
- Strain the drippings from the foil pan and allow the oils and fats to separate.
- Discard the fatty/oily layer
- Reduce the remaining liquid and add to the finished pulled pork, or stir into accompanying sauce.
- When the pork has rested, process it to the desired consistency or texture and ENJOY!
- Kraft Original BBQ Sauce – [40 oz.]
- 1 Onion – [ large, chopped ]
- 1.5 tbsp Worcestershire Sauce
- 1/2 cup Molasses
- 1 cup Brown Sugar
- Cayenne Pepper – [to taste] [something on the order of 1/4 to 1/2 tsp]
- Sweat the onions in a small pan. Spray with water to create steam.
- When the onions are softened, stir in the remaining ingredients
- Simmer the mixture for a few hours before using as a BBQ glaze.
- Genoa Salami
- All-Natural Mozzarella
- Black Olives
- Iceberg Lettuce
- Red Wine Vinaigrette
- Apply dressing to both sides of opened bread loaf
- Place onions and olives on the two halves of the sandwich in open-face style
- Arrange the meats and cheese on the sandwich in an open-face style
- Toast the sandwich until the edges of the bread just slightly char (cheese should be melted)
- Remove sandwich from oven and finish with lettuce and tomato