One of the best parts of working in the pork industry is getting treated to some of the best recipes around the country featuring Real Pork, says Kylee Deniz, executive director of the Oklahoma Pork Council. She submitted a few of her favorites, including The Best Ham Sandwich You’ll Ever Eat created by National Pork Board’s chef Neel Sahni, Grilled Chocolate Chip Cookies Bacon S’mores and Oklahoma Pork Council’s Signature Rib Chop Sandwich.
The Best Ham Sandwich You’ll Ever Eat
Submitted by Kylee Deniz, Oklahoma
Created by National Pork Board’s Chef Neel Sahni
Ingredients:
1 French baguette about 30-36 in,
6 oz. whipped or extra creamy goat cheese
4-6 tbsp. spicy pepper jam
2 oz. arugula
1 lb. deli ham sliced very thin
Directions:
1. Slice the bread in half lengthwise, forming two flat halves.
2. Spread the goat cheese on each section of bread.
3. Layer arugula on the bottom half and then ham over the greens.
4. Fold and crumple the ham as you layer it on the bread. Form piles of ham across the bread to create the best texture.
5. Spoon the jam over the goat cheese on the top half of the bread.
6. Close the sandwich and slice into smaller sections. Serve immediately.
Grilled Chocolate Chip Cookie Bacon S’mores
Submitted by Kylee Deniz, Oklahoma
Ingredients:
12 thick cut slices bacon (hickory smoked, Applewood smoked or maple)
12 large marshmallows
12 2-inch squares chocolate good quality
12 skewers
12 tbsp. butter softened
3/4 c. brown sugar
1/4 c. sugar
2 tsp. vanilla
1 egg plus 1 egg yolk
2 c. flour
1 3.4-oz. box instant French vanilla pudding mix dry, not prepared*
1 tsp. baking soda
1/2 tsp. salt
2 c. semi-sweet chocolate chips
Directions:
1. Make the cookies: In a bowl, cream together butter, sugar and brown sugar for 1 to 2 minutes until light and very fluffy. Add vanilla, egg and egg yolk, and mix well. In a separate bowl, whisk together flour, pudding mix, baking soda and salt. Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover very tightly and chill for at least 1 hour.
2. Preheat oven to 350°F. Roll dough into balls (about 1 1/2 in.) and space 2 to 3 in. apart on a baking sheet. Bake for 10 to 12 minutes until lightly browned on top. Allow to cool 5 to 10 minutes on baking sheet before transferring to a cooling rack to cool completely.
3. To grill the bacon: Heat a grill to medium-high heat. Thread bacon onto skewers in an S-shape. Place skewers directly on grill and cook 8 to 12 minutes, rotating as needed to ensure even cooking. Transfer to a plate, let cool and then remove bacon from skewers. Set aside.
4. Meanwhile, roast the marshmallows: Roast marshmallows directly over the grill using skewers or roasting sticks until cooked to your preference.
5. Assemble s’mores: Flip one cookie over so it’s upside down. Place a square of chocolate on top of the upside down cookie, then top with grilled marshmallow, bacon and a right side-up second cookie.
Serve immediately.
Oklahoma Pork Council’s Signature Rib Chop Sandwich
Submitted by Kylee Deniz, Oklahoma
As prepared by Lloyd Hawkins, Oklahoma Pork Council Outreach and Events Specialist
Ingredients:
Whole boneless pork loin
Oklahoma Pork Council’s State Fair Rub
Directions:
1. Season with Oklahoma Pork Council’s State Fair Rub
2. Smoke or cook to internal temp of 145 degrees
3. Pull and let rest for 15 minutes.
4. Slice and serve on a bun with Oklahoma’s own Head Country BBQ.
More from Farm Journal’s PORK:
Check Out These Real Pork Recipe Winners
Mouth-Watering Masterpieces with Real Pork
