Pork | Saveur

Grilled Romaine with Blue Cheese and Bacon

SAVEUR Editors — Mon, 18 Mar 2019 22:25:59 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.

Featured in “California Eternal” by Georgia Freedman.

Yield: 4–6

Time: 30 minutes

6 bacon slices
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
5 heads romaine lettuce, halved lengthwise, rinsed, and dried
Kosher salt and freshly ground black pepper
4 oz. blue cheese, crumbled

Instructions

Cook the bacon: To a large skillet over medium heat, add the bacon and cook, turning once, until it’s crisp and the fat is rendered, about 10 minutes. Transfer to a plate, reserving 2 tablespoons of the drippings, and allow to cool, then crumble and set aside.
Make the dressing: Transfer the reserved drippings to a medium bowl or liquid measuring cup and add the oil, vinegar, and Worcestershire sauce. Whisk until smooth, then set aside.
Make the salad: Heat a charcoal or gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Working in batches if necessary, place the romaine halves cut-side down on the grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
Transfer the lettuce cut-side up to a platter and season to taste with salt and black pepper. Drizzle with the dressing, sprinkle with the blue cheese and crumbled bacon, and serve immediately.

The post Grilled Romaine with Blue Cheese and Bacon appeared first on Saveur.

Maiale in Agrodolce (Sweet and Sour Pork Chops)

SAVEUR Editors — Mon, 18 Mar 2019 22:46:05 +0000

Michael Kraus. Michael Kraus

Honey and balsamic vinegar are the sweet and sour agents in the glaze for these Italian-style grilled pork chops. Known as maiale in agrodolce, they’re typical of the sturdy, lusty food found in Roman neighborhood restaurants and home kitchens alike. The juicy, flame-kissed meat pairs well with peperonata (stewed sweet peppers), roasted potatoes, or sautéed greens.

Featured in “Eternal Pleasures” by Anya von Bremzen.

Yield: 4

Time: 50 minutes

Four 10-oz. bone-in pork chops
3 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
⅓ cup balsamic vinegar
2 Tbsp. honey
4 Tbsp. unsalted butter
1 fresh rosemary sprig, torn into 1-in. pieces

Instructions

On a large plate, drizzle the pork chops with the oil, season to taste with salt and black pepper, and set aside for 30 minutes.
Meanwhile, heat a charcoal or gas grill to medium-high. To a small pot over medium heat, add the vinegar and honey, and cook until reduced to ¼ cup. Stir in the butter and rosemary, and set aside.
Grill the pork chops, turning and basting with the balsamic mixture occasionally, until browned and cooked through, 12–14 minutes. Transfer to a platter, allow to rest for 5 minutes, and serve.

The post Maiale in Agrodolce (Sweet and Sour Pork Chops) appeared first on Saveur.

Pork Mole Verde Tacos

Nicholas Gilman — Fri, 12 Jul 2024 21:56:11 +0000

Photo: Murray Hall • Food Styling: Pearl Jones. Photo: Murray Hall • Food Styling: Pearl Jones

Taquería el Jarocho’s pork green mole taco recipe has been a rigorously guarded secret since the Mexico City restaurant opened in 1947, but my version—fusing several recipes including Rick Bayless’ and Diana Kennedy’s—is a close approximation. Mole verde has several regional variations: Puebla has a dish called pepián that doesn’t contain as many herbs as this sauce, which is closer to the Oaxacan recipe with its complex alchemy of green herbs and pumpkin seeds. It gets its distinctive spearmint-like aroma from hoja santa (sold fresh or dried at Latin groceries), for which there is no substitute; if you can’t find it, simply leave it out.

An equal quantity of bone-in skinless chicken thighs can be used instead of pork, and a satisfying plant-based version can be made with roasted cauliflower and a rich vegetable stock. Any type of pork ribs will work.

Featured in “The Top 12 Tacos of Mexico City—And Where to Try Them.”

Yield: 4–6

Time: 3 hours

2 lb. pork ribs, cut into individual ribs
2 bay leaves
2 medium yellow onions, divided, one stuck with 2 whole cloves, one quartered
Kosher salt
4 medium tomatillos (5 oz.), husked
6 cups packed coarsely chopped romaine lettuce (8 oz.)
2 cups loosely packed radish greens (4 oz.)
1 cup coarsely chopped cilantro
1 cup loosely packed fresh epazote leaves (or ½ cup thawed and squeezed-dry frozen)
1 cup lightly toasted pumpkin seeds
1 tsp. sugar
½ tsp. freshly ground black pepper
½ tsp. ground cumin
2–3 jalapeño or serrano chiles, stemmed, unseeded, and coarsely chopped
2 garlic cloves
1 fresh hoja santa leaf, torn (or substitute 1 dried leaf, crumbled)
2 Tbsp. vegetable oil or lard
Warm corn tortillas, for serving
Thinly sliced radishes, torn cilantro, and finely chopped onion, for garnish (optional)

Instructions

To a large pot, add the ribs, bay leaves, the onion stuck with cloves, 2 teaspoons of salt, and enough water to cover by 1 inch. Bring to a boil, then turn the heat to medium-low and simmer, partially covered and skimming off any foam that rises to the surface, until the meat pulls easily from the bones, 1½–2 hours. Using tongs, transfer the ribs to a bowl and set aside to cool. Through a fine-mesh sieve set over a separate bowl, strain the broth, discarding the solids, and set aside.
When the ribs are cool enough to handle, pull the meat from the bones, discarding the bones and any excess fat. Slice or pull the meat into bite-size pieces and set aside. Wipe out the pot and return it to the stove.
Fill the pot halfway with water and bring to a boil. Add the tomatillos and cook until softened slightly, 3–4 minutes. Strain and transfer to a blender along with 1 cup of the reserved broth. (Wipe out the pot and return it to the stove.) Blend to a coarse purée, then transfer to a medium bowl.
In the empty blender, purée the lettuce, radish greens, cilantro, epazote, pumpkin seeds, sugar, black pepper, cumin, chiles, garlic, hoja santa, quartered onion, and 1 cup of the reserved broth, then add it to the tomatillo mixture. (The sauce should be thick and creamy but pourable; thin with broth as needed.)
To the empty pot, add the oil and turn the heat to medium. When it’s hot and shimmering, add the sauce (it will splatter) and simmer, stirring frequently, until thick and concentrated in flavor, 10–15 minutes. Season to taste with salt. (If the sauce looks too thick, add broth; reserve the remaining broth for another use.) Add the reserved pork and stir to coat. Serve hot with tortillas on the side. Garnish with the radishes, cilantro, and onion if desired.

The post Pork Mole Verde Tacos appeared first on Saveur.

Stir-Fried Pork with Leeks

Pan Suefen — Mon, 18 Mar 2019 22:21:27 +0000

Photo: Murray Hall • Food Styling: Pearl Jones. Photo: Murray Hall • Food Styling: Pearl Jones

This recipe for cong bao rou si, or stir-fried pork with leeks, is adapted from Taiwanese home cook, stir-fry expert, and former restaurant owner Pan Suefen. It calls for a “reverse” stir-fry technique, in which the vegetables are cooked before the meat. It tends to be forgiving for a novice stir-fryer, since vegetables release water as they cook and won’t stick the way that meat will if the wok isn’t quite hot enough.

This pork and leek stir-fry also illustrates the importance of the knife in stir-fry cooking. Leeks are sliced on the diagonal to increase the surface area exposed to the wok; that way, they wilt and release their fragrance faster. The pork is sliced thinly so that it will brown quickly before it loses its moisture. The trick to precisely uniform pieces is chilling the meat in the freezer for 20 minutes—just long enough to firm it up—which makes consistent slicing a breeze. Spoon the finished stir-fry over steamed rice, and dinner is served.

Featured in “A Stir-Fry Education” by Lillian Chou.

Order the SAVEUR Selects Nitri-Black Carbon Steel Wok here.

Yield: 2–4

Time: 25 minutes

1 tsp. toasted sesame oil
1 tsp. Chinese dark soy sauce
½ tsp. cornstarch
¼ tsp. sugar
2 garlic cloves, finely chopped
10 oz. boneless pork butt, frozen for 20 minutes and cut into 2-in.-by-⅛-in. strips
2 Tbsp. vegetable oil
1 leek, white and pale green parts only, cut on the bias into ¼-in.pieces

Instructions

In a medium bowl, stir together the sesame oil, dark soy sauce, cornstarch, sugar, and half the garlic. Add the pork, toss well, and set aside to marinate for 15 minutes.
Place a large wok or stainless-steel skillet over high heat. When it begins to smoke, add 1 tablespoon of the oil around the edge of the wok and swirl to coat the bottom and sides. Add the leek and cook, stirring and tossing continuously, until fragrant, about 1 minute. Transfer the leek to a plate and set aside.
Return the wok to high heat and add the vegetable oil around the edge of the wok, swirling to coat the bottom and sides. Add the marinated pork and remaining garlic, and cook, stirring and tossing continuously, until the pork is browned, about 2 minutes.
Return the leek to the wok and stir-fry until just tender, about 1 minute. Serve immediately.

The post Stir-Fried Pork with Leeks appeared first on Saveur.

Sườn Nướng (Vietnamese Grilled Pork Chops)

SAVEUR Editors — Mon, 18 Mar 2019 22:35:17 +0000

Photo: Belle Morizio • Food Styling: Maggie Ruggiero • Prop Styling: Paige Hicks. Photo: Belle Morizio • Food Styling: Maggie Ruggiero • Prop Styling: Paige Hicks

The brilliance behind sườn nướng, the addictive smoke-scented grilled pork chops that are often served with fluffy white rice and nước chấm dipping sauce, is their slim size: Because these bone-in cuts are so thin, they soak up their sweet, garlicky, lemongrass-spiked marinade like a sponge, and they cook in minutes, charred on the outside, tender and intensely seasoned within. You can get three delicious cutlets out of one American-size pork chop: We usually find them pre-sliced at Asian markets, but you can ask your butcher to cut quarter-inch slices from the loin. Aside from the classic Vietnamese preparation, they’re great for making schnitzel and roulades. Check out all of our favorite Vietnamese recipes here.

Featured in the January/February 2012 issue.

Yield: 4–6

Time: 1 hour 30 minutes

½ cup plus 2 Tbsp. sugar, divided
⅓ cup thinly sliced shallots
¼ cup thinly sliced lemongrass
2 Tbsp. vegetable or peanut oil
2 Tbsp. soy sauce
1½ Tbsp. fish sauce
1 Tbsp. freshly ground black pepper
8 garlic cloves, finely chopped
1 lb. pork blade chops (¼ in. thick), pounded thin
Steamed white rice and nước chấm, for serving

Instructions

Bring a kettle of water to a boil. To a small pot set over medium-high heat, add ½ cup of the sugar and cook, swirling frequently, until dissolved and caramel colored, about 10 minutes. Add ¼ cup boiling water and cook, swirling, until the liquid is homogenous, about 1 minute. Set aside to cool slightly, then scrape into the bowl of a food processor along with the remaining sugar, the shallots, lemongrass, oil, soy sauce, fish sauce, black pepper, and garlic. Process until smooth, 30–45 seconds.
To a 9-by-13-inch baking dish, add the pork chops. Pour over the sauce, cover, and refrigerate at least 1 hour (or up to 10).
Set a large grill pan over high heat. When it begins to smoke, add enough chops to fill the pan without crowding, and grill, turning once, until charred in spots and cooked through, about 2 minutes per side. Transfer to a plate and tent with foil; repeat with the remaining chops. Serve immediately with the rice and nước chấm.

The post Sườn Nướng (Vietnamese Grilled Pork Chops) appeared first on Saveur.

Laab Tod (Laab Meatballs)

Arnold Myint — Fri, 24 May 2024 22:29:44 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Laab is a spicy, tangy salad of ground meat and herbs, laced with lime juice and fish sauce and dusted with toasted rice powder. Here, it’s rolled into meatballs that are fried and served with lettuce for wrapping, and a pungent dipping sauce called nam jim jaew. Nashville chef Arnold Myint’s version includes Golden Mountain, a Thai seasoning made with fermented soybeans that adds a deep layer of umami, and is used in many Thai stir-fries and noodle dishes. Don’t be tempted to skip the toasted rice powder in this dish; it’s what gives laab that signature nutty, smoky note.

Featured in “Teleport Yourself to the Streets of Thailand with These Party Meatballs.”

Yield: 6–8

Time: 1 hour

Ingredients

For the nam jim jaew sauce:

2 Tbsp. fish sauce
2 Tbsp. fresh lime juice
2 Tbsp. Thai seasoning sauce, preferably Golden Mountain
2 Tbsp. sugar
1½ tsp. ground dried Thai chile flakes
3 large garlic cloves, finely chopped (1 Tbsp.)
One 2-in. piece fresh ginger, peeled and finely chopped (1 Tbsp.)

For the toasted rice powder:

¼ cup uncooked jasmine or glutinous rice

For the meatballs:

1¼ lb. ground pork
2 Tbsp. finely chopped cilantro
2 Tbsp. finely chopped lemongrass
2 Tbsp. finely chopped white onion
1 Tbsp. fresh lime juice
1 Tbsp. finely chopped makrut lime leaves
1 Tbsp. fine white rice flour, preferably Erawan
1½ tsp. chicken bouillon powder
1½ tsp. fish sauce
1½ tsp. sugar
½ tsp. kosher salt
Vegetable oil

For serving:

Cilantro leaves
Mint leaves
Thinly sliced red onion
Roasted, salted peanuts
Green leaf or romaine lettuce leaves

Instructions

Make the nam jim jaew sauce: In a small bowl, whisk together the fish sauce, lime juice, seasoning sauce, sugar, chile flakes, garlic, and ginger until the sugar is fully dissolved. Set aside.
Make the toasted rice powder: In a medium skillet over medium-high heat, toast the rice, stirring continuously, until the grains are light brown, about 10 minutes. Turn the heat to low and continue cooking, stirring occasionally, until the grains are golden brown, about 10 minutes more. Transfer to a small bowl and set aside to cool.
Using a mortar and pestle or spice grinder, grind the toasted rice into a coarse powder. Set aside or store in an airtight container at room temperature for up to 1 month.
Make the meatballs: In a medium bowl, use a silicone spatula or your hands to stir together the pork, cilantro, lemongrass, onion, lime juice, makrut lime leaves, rice flour, chicken bouillon, fish sauce, sugar, salt, and 1 tablespoon of the toasted rice powder until evenly incorporated. Set aside for 15 minutes.
Line two baking sheets with parchment. Position a rack in the center of the oven and preheat to 350°F. Using a tablespoon, scoop the pork mixture, shape into tightly pressed balls (about 1 ounce each), and transfer to a prepared baking sheet. Into a medium pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches and turn the heat to medium-high. When the temperature reads 325°F, gently add a few meatballs (do not crowd the pot) and fry until the exteriors are slightly crispy, about 2 minutes. Transfer to the second prepared baking sheet, spacing about 1 inch apart. Repeat with the remaining meatballs.
Bake until the meatballs are fully cooked, about 5 minutes. Transfer to a platter, garnish with the cilantro, mint, onion, and peanuts, and serve warm with the lettuce and nam jim jaew sauce on the side.

The post Laab Tod (Laab Meatballs) appeared first on Saveur.

Miso Clam Chowder

Osamu Yoshikawa — Thu, 09 May 2024 13:00:00 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Miso, the Japanese fermented soybean paste, boosts countless recipes with its nutty, funky umami—and a little goes a long way. In this miso clam chowder recipe from Osamu Yoshikawa, the sixth-generation owner of bean-to-bottle soy sauce company Inoue Honten in Nara, Japan, white miso’s concentrated and complex saltiness beautifully balances the richness of the milky broth.

Featured in “Meet the Makers Preserving the Past in Nara” by Megan Zhang.

Yield: 6

Time: 40 minutes

One 10-oz. can whole clams
½ cup white wine
1 Tbsp. unsalted butter
2 thick bacon slices, coarsely chopped
1 carrot, finely chopped
1 yellow onion, finely chopped
1 russet potato, cut into ½-in. cubes
1 cup dashi
1 cup whole milk
2 Tbsp. white miso
Freshly ground black pepper
Finely chopped parsley leaves, for garnish

Instructions

To a medium pot set over medium heat, add the clams with their juices and the white wine. Cover and cook until the clams shrink slightly, about 3 minutes. Using a slotted spoon, transfer the clams to a small bowl. Pour the liquid into another small bowl and set aside. Wipe out the pot and return it to the stove.
In the empty pot, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until lightly browned and the fat has mostly rendered, about 6 minutes. Add the carrot, onion, and potato and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the dashi and reserved clam broth and bring to a boil, then turn the heat down and simmer, stirring occasionally, until the carrots and potatoes are easily pierced with a fork, 5–10 minutes.
In a small bowl, whisk together the milk and miso, then add to the chowder along with the reserved clams and stir to combine. Season with black pepper, then ladle into serving bowls, garnish with parsley, and serve hot.

The post Miso Clam Chowder appeared first on Saveur.

Cuban Sandwich

SAVEUR Editors — Mon, 18 Mar 2019 22:51:18 +0000

Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore

This sumptuous grilled sandwich—a crusty roll filled with roast pork, ham, Swiss cheese, and pickles—originated in Cuba but has caught on throughout the U.S. Also known as a Cubano, it’s a great way to use up leftover Pernil Asado con Mojo.

Featured in “Classic Combination: Ham and Cheese” by Alexander Lobrano.

Yield: Makes 1 sandwich

Time: 15 minutes

2 Tbsp. mayonnaise
One 8-in. Cuban roll, split lengthwise
¹⁄₂ cup leftover roast pork shoulder, shredded
3 slices deli ham
3 slices Swiss cheese
10 dill pickle chips
1 Tbsp. yellow mustard
1 Tbsp. vegetable oil

Instructions

Spread the mayonnaise on the bottom half of the roll. Top with the pork, ham, cheese, and pickle chips. Spread the mustard on the top half of the roll, then close the sandwich.
To a large skillet over medium-high heat, add the oil. When hot and shimmering, add the sandwich, weighing it down with a cast-iron skillet, and cook, turning once, until the roll is golden brown and the cheese is melted, 8–10 minutes. Cut in half and serve hot.

The post Cuban Sandwich appeared first on Saveur.

Clams Casino

SAVEUR Editors — Mon, 18 Mar 2019 22:32:00 +0000

Maura McEvoy

Former SAVEUR editor Kelly Alexander, who covered Clams Casino for our October 2003 issue, pointed readers to Inns and Outs, the 1939 autobiography of Julius Keller, once the maître d’hôtel of Rhode Island’s now-defunct Narragansett Pier Casino hotel. In his memoir, Keller claims to have first served the littlenecks topped with bacon and bread crumbs sometime around 1917, to a patron who had simply requested clams. “Seizing the opportunity,” he wrote, less than humbly, “I prepared a dish which I had tried on my own cultivated palate.”

Featured in the October 2003 issue.

Yield: 4–6

Time: 25 minutes

Rock salt
24 littleneck clams, scrubbed
8 Tbsp. unsalted butter, softened
2 medium shallots, finely chopped (about ½ cup)
¼ tsp. sweet Hungarian paprika
Kosher salt and freshly ground black pepper
4 slices of bacon, cut crosswise into 1-in. pieces

Instructions

Position a rack in the upper third of the oven and preheat to 500°F. Fill a large rimmed baking sheet halfway with rock salt and set aside.
Using a shucking knife, open the clams, loosening the meat from the top and bottom shells, then discarding the top shells. Nestle the shucked clams (in their bottom shells) atop the rock salt and set aside.
In a medium bowl, stir together the butter, shallots, paprika, and salt and pepper to taste. Spoon a generous 1 teaspoon of the seasoned butter onto each clam, then top each with a piece of bacon. Bake until the edges of the bacon are crisp and the butter is browned and bubbling, about 5 minutes. Serve the clams casino hot.

The post Clams Casino appeared first on Saveur.

Caramel Corn with Sorghum Syrup

Alline Anderson — Fri, 09 Feb 2024 20:20:00 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Anabaptist communities throughout the American South and Midwest are among the last remaining U.S. producers of sorghum syrup, an earthy, nutty sweetener that had its heyday in the Civil War era. In this caramel corn recipe with sorghum syrup, Alline Anderson—who co-owns the Milkweed Mercantile, a solar-powered and straw-insulated bed-and-breakfast in Rutledge, Missouri—incorporates the nectar for its depth of flavor. She also folds in crisp, salty bacon to counterbalance the sweetness. Look for sorghum syrup at specialty grocers, or online.

Featured in “The Anabaptist Community Taught Me Everything I Know About Sorghum Syrup,” by Benjamin Brownlow.

Yield: 4

Time: 1 hour 30 minutes

One 3.5-oz. bag plain microwave popcorn, popped (about 8 cups)
1½ cups cooked bacon, finely chopped
1 cup roasted unsalted peanuts
16 Tbsp. unsalted butter, plus more for greasing
2 cups firmly packed light brown sugar
½ cup sorghum syrup
1½ tsp. kosher salt
1 tsp. baking soda
1 tsp. vanilla extract

Instructions

Line two rimmed baking sheets with parchment. Position a rack in the center of the oven and preheat to 250°F.
In a large bowl, toss together the popcorn, bacon, and peanuts.
In a large pot set over medium heat, melt the butter, then stir in the brown sugar, syrup, and salt. Turn the heat to high and bring to a boil, stirring constantly. Once it boils, cook, without disturbing, until a candy thermometer reads 240°F, about 4 minutes. Remove from the heat and stir in the baking soda and vanilla. Pour the syrup mixture over the popcorn mixture and toss well to coat, then divide between the two baking sheets and spread into a thin, even layer. Bake, removing from the oven and tossing at 15-minute intervals, until crisp to the touch and golden brown, about 1 hour. Set aside to cool completely.
Once cooled, break the caramel corn into bite-size pieces and serve at room temperature. (Store in an airtight container at room temperature for up to 3 days.)

The post Caramel Corn with Sorghum Syrup appeared first on Saveur.

Football Sandwiches

Nealey Dozier Thompson — Mon, 18 Mar 2019 22:46:07 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

A staple of Junior League cookbooks, these miniature ham and Swiss sandwiches are doused in a tangy butter-poppy-seed sauce and then baked in the oven. This recipe is adapted from blogger Nealey Dozier Thompson, the winner of SAVEUR’s September 2011 Home Cook Challenge Recipe Contest. She writes that the recipe “was passed down to me from my boyfriend’s mother. She is famous for them and makes hundreds each and every SEC football season. The beauty of these is that they can be served fresh from the oven, or they can be served at room temperature. Trust me, they may not seem like much, but they can move a grown man to his knees!” Make a batch for Super Bowl Sunday or your next party, and watch the crowd go wild.

Yield: Makes 12 sandwiches

Time: 35 minutes

One 12-pack pull-apart dinner rolls, such as King’s Hawaiian
14 oz. sliced Swiss cheese
12 oz. thinly sliced honey ham
8 Tbsp. unsalted butter, melted
2 Tbsp. mustard, preferably spicy brown or Dijon
2 Tbsp. poppy seeds
1 tsp. Worcestershire sauce

Instructions

Using a serrated knife, slice the rolls in half horizontally. Transfer the bottom halves, cut-side up, to a large baking dish. Top evenly with the cheese, followed by the ham. Cover with the tops of the rolls.
In a small bowl, whisk together the butter, mustard, poppy seeds, and Worcestershire sauce. Drizzle the sauce evenly over the tops of the sandwiches, cover the pan with aluminum foil, and set aside for at least 30 minutes, or up to 24 hours.
Position a rack in the center of the oven and preheat to 350°F. Bake until the cheese is melted and the sandwiches are warmed through, 20–25 minutes. Slice between the rolls, and serve warm or at room temperature.

The post Football Sandwiches appeared first on Saveur.