|
SANDWICH
OF THE
WEEK
BY
RACHEL
WHARTON
OF THE
NEW YORK
DAILY
NEWS
Friday,
September
08, 2006
-
View
actual
article
by
clicking
here
What
happens
when a
couple
of
"neighborhood
guys" -
as Press
195
co-owner
Brian
Karp
puts it
- open
sandwich
shops?
Good
things,
like
great
beers, a
laid-back
feel and
real
roast
pork.
Try it
on their
"#9" for
$8.25
or, now,
just
make
your
own.
It's
sultry
and
spicy
and
squishy
inside,
the
perfect
trio, as
far as
we're
concerned.
PRESSED
ROAST
PORK
SANDWICH
WITH
MONTEREY
JACK,
PICKLED
JALAPENOS,
FRESH
CILANTRO,
ONIONS
AND
ROASTED
GARLIC
SPREAD
Makes 1
From
Press
195, 195
Fifth
Ave.,
Brooklyn,
and
40-11
Bell
Blvd.,
Queens
1 medium
loaf
ciabatta
21/2
tablespoons
roasted
garlic
spread
(recipe
below)
2 ounces
Monterey
Jack
cheese,
grated
6 ounces
roast
pork,
thinly
sliced
(recipe
below)
4-5 thin
slices
red
onion
1
teaspoon
diced
pickled
jalapenos
1
teaspoon
chopped
fresh
cilantro
Slice
bread
lengthwise
and
cover
both cut
sides
evenly
with
garlic
spread.
Add
cheese
evenly
on top.
Add half
of pork
to one
side,
then top
evenly
with
onions,
jalapenos
and
cilantro.
Add
remaning
pork,
close
and
grill
(or use
a
sandwich
press)
for 5-6
minutes,
turning after 3 minutes. Done
when
crispy
and
heated
through.
|
