Terran-Style BBQ Pork Sandwiches
with Dill Pickle & Roasted Potato Rounds
This Terran-style satisfier may be a lil' messy, but, like Peter Quill (a.k.a. Star-Lord), it will never let your crew down. Tender ground pork is simmered in BBQ sauce, and kicked up with ketchup and smoky ancho chili powder for extra-bold flavor. It’s piled into toasted ciabattas, topped with tangy pickle slices, and served with seasoned roasted potato rounds. Now, dust off that old Walkman, pop in your own awesome mixtape, and let’s get cookin’!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 unit
Potatoes
1 tablespoon
Fry Seasoning
1 unit
Yellow Onion
2 unit
Ciabatta Bread
(Contains Soy, Wheat)
4 tablespoon
BBQ Sauce
1 unit
Ketchup
1 teaspoon
Ancho Chili Powder
1 unit
Beef Stock Concentrate
1 tablespoon
Cornstarch
10 ounce
Ground Pork
1 unit
Sliced Dill Pickle
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until lightly browned and tender, 18-20 minutes.
• While potatoes roast, halve, peel, and dice onion. Halve ciabattas. • In a small bowl, combine BBQ sauce, ketchup, chili powder, stock concentrate, half the cornstarch (all for 4 servings), and 1 TBSP water (2 TBSP for 4).
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. • Add pork*; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in the next step).
• Stir BBQ sauce mixture to pan with pork. Cook, stirring, until sauce has thickened and pork is cooked through, 2-3 minutes more. Taste and season with salt and pepper. Turn off heat.
• While filling cooks, toast ciabattas until golden brown.
• Fill ciabattas with as much pork filling and sliced pickle as you like. Divide sandwiches between plates. Serve with potato rounds and any remaining pickle on the side.
Ground Pork is fully cooked when internal temperature reaches 160º.
