PUZZLE SANDWICH RECIPES

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HAWAIIAN ROLL HAM SLIDERS | JUST A PINCH RECIPES



Hawaiian Roll Ham Sliders | Just A Pinch Recipes image

We know everyone has seen a version of these scrumptious sandwiches floating around the internet. Everyone has their own tweak to the recipe and we loved Rhonda's butter sauce. It was tangy which balances the sweetness of the Hawaiian rolls. We love that you can prep these a day ahead of time and bake right out of the fridge. The sandwiches were toasty and the cheese was fantastically gooey. Sweet and savory, these sliders are buttery perfection. Check out some of our other great pork recipes

Provided by Rhonda Gibson @Boop333

Categories     Other Main Dishes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 8

2 package(s) Hawaiian sweet dinner rolls (12 per package)
1 package(s) deli sandwich ham, 16 oz.
12 slice(s) Swiss cheese
1/2 cup(s) butter, melted
1 tablespoon(s) poppy seeds
1 1/2 teaspoon(s) Worcestershire sauce
1 1/2 teaspoon(s) brown or Dijon mustard
1 teaspoon(s) onion powder

Steps:

  • Slice top from rolls and place bottoms in baking pan.
  • Layer ham and cheese on rolls.
  • Replace tops.
  • Combine butter, poppy seeds, mustard, Worcestershire, and onion powder in a saucepan. Mix well.
  • Drizzle over rolls. Refrigerate until butter is firm or overnight.
  • Cover with foil.
  • Bake at 350° for 30 minutes or until cheese melts.
  • Uncover and cook for 2 additional minutes.
  • Serve warm or cold.

JOSH HARTNETT’S PORK RAMEN | JAMIE OLIVER SOUP RECIPES



Josh Hartnett’s pork ramen | Jamie Oliver soup recipes image

Josh is a bit of a ramen addict, and has a favourite noodle bar in almost every city he’s been to! While it seems simple and comforting, homemade ramen is serious business. This isn’t a dish for the faint-hearted, but the flavour that you get from carefully making all the different pieces of the puzzle and bringing them together in one beautiful bowlful is really mind-blowing. I hope you enjoy!

Total Time 4 hours 30 minutes

Yield 6

Number Of Ingredients 18

1 x Marinated eggs
1 x Ramen noodles or 450g dried ramen noodles
750 g higher-welfare pork belly skin off
10 g coarse kosher salt
20 g soft light brown sugar
30 ml low-salt soy sauce
1 onion
4 cloves of garlic
3 cm piece of ginger
1 tart green apple
1 tablespoon canola or rapeseed oil
75 ml sake
75 ml mirin
100 ml low-salt soy sauce
1 litre quality organic chicken stock
1 litre dashi
3 spring onions
1 fresh red chilli

Steps:

    1. The day before you’re going to cook, make the Marinated eggs and prep the pork. Sit the pork in a tray, sprinkle with the kosher salt and the sugar, drizzle over the soy, then rub all over. Cover and marinate in the fridge overnight.
    2. The next day, preheat the oven to 160ºC/325ºF/gas 3.
    3. Remove the pork from the marinade, brushing off the excess salt and sugar. Place in a snug-fitting roasting tray, cover with tin foil and roast for 4 hours, or until super-tender, reserving the fat from the tray.
    4. Meanwhile, make the Ramen noodles.
    5. For the apple soffritto, peel and very finely chop the onion, garlic, ginger and apple (discarding the core). Place in a pan with the oil on a low heat and fry gently for 45 minutes, or until softened but not coloured, stirring regularly, then remove from the heat.
    6. For the shoyu tare, pour the sake and mirin into a pan and bring to the boil on a high heat. Leave to bubble away for 4 minutes, then reduce the heat to low, add the soy and apple soffritto, cook for an additional 5 minutes, then remove from the heat.
    7. When you’re getting ready to serve, make your broth: bring the stock and dashi to the boil in a large pan, then simmer over a medium heat for 5 minutes. Put a pan of water on to boil for the noodles, then thinly slice the pork.
    8. Get yourself six warm bowls. Spoon 1 tablespoon each of the shoyu tare and reserved pork fat into the bowls, then divide up the broth. Cook the noodles in the pan of boiling water for 45 seconds (or according to the packet instructions), then remove, shaking off any excess water.
    9. Divide between the bowls, using chopsticks to separate, if needed. Top each bowl with slices of pork and a halved marinated egg. Trim and finely slice the spring onions and chilli (deseed if you like), and scatter over the top to finish.

Nutrition Facts : Calories 349 calories, FatContent 15.9 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 32.1 g protein, CarbohydrateContent 19.7 g carbohydrate, SugarContent 13 g sugar, SodiumContent 3.5 g salt, FiberContent 1 g fibre

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