The Pork Trilogy II: Waffled French Toast Sandwich
So assuming you have leftovers from that amazing beer braised pork (for those of you that missed my recipe for the delicious braised pork shoulder, please read Pork Trilogy Volume I), how about making a waffled french toast sandwich with pork shoulder, red sauce, and cheddar cheese? Serve it with a warm barley and kale salad with roasted pears and candied prosciutto.
|Waffled French Toast Sandwich
with Red Sauce, Beer Braised Pork, and Cheddar Cheese
Waffled french toasts are perfect for this sandwich because they don’t get soggy from cheese and sauce and they add texture to the tender braised pork.
|Warm Barley and Kale Salad with Roasted Pears and Candied Prosciutto
served with Waffled French Toast Sandwich
Waffled French Toast Sandwich
- 3 eggs
- 1 cup of milk
- 1/2 tbsp of cajun powder
- 1/2 tsp of salt
- Nonstick cooking spray for waffle maker
- 4 slices of white or wheat bread
- 2 cups of shredded pork shoulder
- 1 cup of tomato sauce
- 1/2 cup of shredded cheddar cheese (or 2 thick slices)
- Preheat waffle maker on medium-high heat. Preheat an oven to 200F.
- In a large bowl, whisk the eggs until frothy. Add milk, cajun powder, and salt and whisk until blended.
- Dip 1 bread slice into the egg mixture and soak, turning once, 20 seconds per side. Repeat this with all bread slices. Spray the wells of the waffle maker with nonstick cooking spray.
- Place 1 bread slice in each well of the waffle maker and close the lid. Cook the bread until golden brown and crisp, about 7 minutes. Transfer the french toast to a wire rack set on a baking sheet and keep warm in the oven while you prepare the pork.
- Mix shredded pork with tomato sauce in a shallow microwavable dish. Coat pork evenly and spread it out in the dish in a shallow layer.
- Sprinkle or layer cheese on top of the tomato pork mixture.
- Cover tightly with plastic wrap and microwave for 5 minutes.
- Using a large spatula, gentle separate a square chunk of the pork mixture (about the size of the bread) and place it on a slice of waffled french toast. Top the sandwich with another slice of waffled french toast. Repeat this for the other sandwich. If desired, cut the sandwich into 2 triangles with a sharp knife. Serve with a side salad or on its own.
I served the sandwich with a warm barley and kale salad with roasted pears and candied prosciutto. It was absolutely amazing. You can find the recipe here at LA Times.