Examples of 4 sandwiches; Meatball, Monte Cristo, Lobster Roll and a Spicy Philly Cheesesteak.
Why Sandwiches?
Several years ago, someone requested Sandwich Recipes and I thought to myself, “Seriously? Who doesn’t know how to make a sandwich…” but, at the time, I was only thinking about basic deli or peanut butter and jelly sandwiches that we all grew up on as children. Also, I rarely look at a menu and think, “Gee, I think I’ll order a sandwich.” I’m more of Pasta, Steak and Potato kind of guy with lots of sauce and gravy. I want that food to stick to my ribs, if you know what I mean.
I always hated school lunch hoagies. The ham was always dried out and the cheese was terrible. French Dip Sandwiches, however, got my attention and I loved the Aju. I always drink what’s leftover, from the bottom of the dipping saucer. Thinking about that sandwich, though, is what turned my thinking around. I also realized that my wife always orders a Reuben at our favorite burger joint. A friend of mine gets the Monte Cristo, when we meet for lunch. An old boss of mine bought my welding crew Meatball subs once, as an apology for being a total douche the day before, and they were great. Plus, who doesn’t love a good grilled cheese?
So, Long story short, I decided to go to work and I started cranking out sandwich video tutorials. Everything I’ve learned, cooking over the years, has taught me to take every inch of a sandwich seriously. From the butter to the mayonnaise or secret sauce, a great sandwich is meticulously planned. In some cases, the bread has to be seasoned or it’s got to be a particular bread or sub roll. These things make all the difference and in this video compilation, you’ll see why.
14 Sandwich Recipes
In this video you’ll see recipes for a Meatball Sub, a few different versions of grilled cheese that include a Double Decker Grilled Cheese, a Waffle Iron Grilled Cheese with Roasted Cherry Tomatoes, a Ham and Cheese and an Egg in a Basket Grilled Cheese Sandwich with Gravy. Also a Double Sausage Egg McMuffin, a Monte Cristo, a Lobster Roll, a Spicy and Regular Philly Cheesesteak with Onions, a Reuben, a Seafood and Crab Sandwich, a Grilled Meatloaf Mushroom and Swiss and, last but not least, a Steak and Cheese with everything.
FYI: Everyone of these recipes can be found here on my website. I titled every sandwich in the video for easy reference, using the search tab. There you’ll find a post for each recipe with the exact ingredients and a complete video tutorial for every sandwich. Please enjoy!
If you’re not familiar with Picanha, just know that it is the caps of Top Sirloin and that it isn’t an overused muscle so, the meat tends to be super tender when it’s cooked. It’s also fairly inexpensive and the popularity of these cuts are growing because of the amazing results achieved from a simple barbecue or rotisserie. Brazilian restaurants like Rodizio’s and Tucanos have introduced this style of cooking and slapped the staple on this fine cut.
Preparing Picanha
Technically, you can cut up these caps and serve them any way you like. I tend to clean each cut, cutting away the silverskin and unwanted fat, and then slice the steak ,with the grain, into for pieces; all being equal in thickness not length. These steaks can then be seasoned and cooked as is or shanked onto shish kebab skewers for a rotisserie or easy flipping on the grill or under a broiler.
Grilling Top Sirloin Caps
The easiest way to cook these Picanha steaks on the grill is cook on low, with the lid down. I time it, flipping every five minutes for approximately 20 minutes total. It’s not a bad idea to monitor the internal temp with a meat thermometer, if you’re a bit inexperienced, especially if you like to “reverse sear”. In this video tutorial, I demonstrate grilling under bad circumstances to show you how to overcome hot spots and flare ups.
final results
Truthfully, these are the WORST looking picanha steaks I could’ve put on camera but, as you can see down below, the results were tremendous. So, don’t judge a book by it’s cover. These steaks were great and I even made tacos, the next day, with the leftovers.
Picanha Top sirloin Steak Ingredients:
2 Top Sirloin Caps
1 tbsp Garlic, minced 2 tbsp Olive Oil Kosher Salt and Pepper
Two beautifully seasoned and cooked Pork chops on a black plate with cooked garlic cloves and herbs.
The BEST Classic Pork Chop
This is a Classic Pan-Fried Pork Chop Recipe. I’m using bone in center cut tenderloin pork chops that cost me less than $6 bucks for 4. They are thin chops cut about 1/2″ to 5/8″ inch thick, seasoned and pan fried with bacon grease, butter, fresh herbs and cloves of garlic. It’s a quick recipe, cooked with a room temperature chop in under 7 minutes. The flavor is incredible and it is, hands down, my favorite way to cook pork chops.
A package of four, un-cooked, center cut pork tenderloin steaks.
Why Pan-Fried Pork Chops Are a Delicious Choice
These Pan-fried pork chops are a delicious choice because they deliver the perfect balance of crispy crust and juicy, tender meat. Cooking them in a hot skillet allows you to lock in flavor and moisture while creating a golden, caramelized exterior. This simple method also works well with various seasonings and herbs, making it easy to customize to your taste. Plus, pan-frying is quick and convenient, offering a satisfying, restaurant-quality meal at home in no time.
4 unwrapped, raw, center cut pork tenderloin steaks
Ingredients for Perfectly Pan-Fried Pork Chops
To make perfectly pan-fried pork chops, start with two thick-cut pork chops. Season generously with kosher salt and pepper for full flavor. Heat up a tablespoon of bacon grease in a skillet to add a savory, smoky depth. As the chops cook, add a couple of tablespoons of butter along with four cloves of crushed garlic. Also a fresh sprig of thyme, a branch of rosemary, and a sprig of oregano or sage. These herbs infuse the pork with aromatic flavors, creating a deliciously seasoned crust and juicy, tender interior.
2 fully cooked pork chops on a black plate with cooked Garlic, Rosemary and Thyme.
Tips for Crispy, Juicy Pan-Fried Pork Chops
For the crispiest, juiciest pan-fried pork chops, start by patting the meat dry before seasoning. This helps the chops sear beautifully. Use a hot skillet with a bit of bacon grease or oil to achieve that golden crust without sticking. Adding butter near the end of cooking, along with garlic and fresh herbs, infuses extra flavor, while basting the chops in richness. Letting the pork chops rest for a few minutes, after cooking also locks in their juices. This gives you tender, perfectly seasoned bites every time. Avoid overcooking by using a meat thermometer and aiming for an internal temperature of 145°F.
Common Mistakes to Avoid When Cooking Pork Chops
One common mistake when cooking pork chops is skipping the seasoning or not seasoning them enough. Generous salt and pepper are key for flavor. Another error is using a skillet that’s too cold. This prevents a good sear and results in a less flavorful crust. Overcrowding the pan is also a frequent issue—cooking in batches if necessary ensures each chop cooks evenly. Additionally, avoid overcooking, as this can make pork chops dry and tough. Instead, use a meat thermometer to check for a perfect internal temperature of 145°F. Finally, skipping the rest period after cooking can lead to juice loss. Let the pork chops sit for a few minutes before serving for the best texture and taste.
How to cook Pan Fried Pork Chops video tutorial by PoorMansGourmet.
Bone-in Pan-Fried Pork Chop Ingredients:
2 Pork Chops, 5/8 inch thick – Choose thick-cut chops for juiciness and even cooking. Kosher Salt & Pepper – Enhances the natural flavor of the pork. 1 tbsp Bacon Grease – Adds a smoky, savory depth to the chops. 2 tbsp Butter – For richness and to help create a golden crust. 4 Cloves Garlic – Infuses a warm, aromatic flavor. 1 Sprig Thyme – Adds a subtle earthiness. Rosemary Branch – Brings a hint of piney, herbal aroma. 1 Sprig Oregano or Sage – Complements with a fresh, slightly peppery note.
Preheat the pan – Heat your pan on medium-high heat (about setting #5 on most stoves).
Add grease, garlic, and herbs – Once the pan is hot, add your chosen grease, followed by the garlic and herbs, letting them infuse the fat.
Add the chops – Place the pork chops in the pan, positioning the bones in the center to ensure even cooking. Sear for 3 minutes.
Flip the chops – After 3 minutes, flip the chops to the other side and cook for another 3 min.
Add butter and spoon – Add butter to the pan, cooking for an additional 3 minutes while spooning the melted butter over the chops to baste them.
Sear the fat sides – Sear the fat sides of the chops for a minute or two to get them crispy.
Finish and remove herbs – Place the chops back in the skillet, spoon the butter over once more, and remove the herbs before serving.
