Grilled Cheese, Apple And Pork Sandwich

Grilled Cheese, Apple And Pork Sandwich

Ingredients:

1 2- to 3-lb pork shoulder
6 cloves of garlic, minced
1 tsp salt
1 tsp black peppercorns
1 lime, juiced
1 lemon, juiced
2 oranges, juiced
1/4 cup olive oil
1/2 medium onion, minced
1 tsp thyme
1 tsp oregano
3 Granny Smith apples, cored
2 baguettes
8 oz Gold cheese
12 oz Gruyère cheese
12 oz Swiss cheese
1/4 cup butter
Grainy mustard, Dijon or mayonnaise (for serving)
Directions:
Combine first 11 ingredients in a zippered bag. Refrigerate for 24 hours.

Preheat oven to 360°F. Place pork and marinade in roasting pan. Roast 2 1/2 to 3 hours, basting every 30 minutes. Allow pork to cool. Slice thinly.

Slice baguette lengthwise and butter inside and out. Slice cheeses and layer on both sides of baguette. Thinly slice apples and lay on top of cheese. Lay sliced pork over the apples. Fold baguette and slice into desired number of sandwiches.

Toast or press each sandwich in a panini grill until cheese melts and meat is warmed through. To grill multiple sandwiches at once, preheat oven to 350°F (175°C).  Wrap sandwiches in greaseproof paper and place on baking sheet. Place another baking sheet, topped with a heavy ovenproof dish, on top of sandwiches. Heat 15 to 20 minutes until cheese melts and meat is warm.

Serve sandwiches with mustard and mayonnaise on the side.

Makes approximately 4 sandwiches, about 8-inches each, with plenty of leftover pork.

Cedar Plank Brie With Raspberry, Almond, & Honey Topping

Cedar Plank Brie With Raspberry, Almond, and Honey Topping

Our daughter Barbara emailed a recipe that she found on a website,  Just remember to make certain that the cedar plank you use is produced to be used with food and not chemically treated.

Ingredients:

6" x 16" cedar plank

1 pint fresh raspberries

2 Tablespoons slivered almonds

1 Tablespoons chopped fresh thyme

Coarse ground black pepper, to taste

4 Tablespoons honey

2 whole small wheels Brie, Camembert or Cambozola cheese

1 - 2 fresh baguettes

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Directions: 
Soak plank in cold water, at least one hour. Preheat grill to medium heat, about 400 degrees. 

In a small bowl combine, raspberries, slivered almonds, and fresh thyme, season with coarse ground black pepper. Drizzle with honey and gently mix to combine. 

Remove plank from water, place wheels of cheese, evenly spaced. Top each wheel with raspberry mixture. 

Place plank on grill for 20 to 25 minutes until each cheese is golden brown and slightly puffy, topping is hot, and almonds are slightly golden brown. 

Remove from grill, cool 1 to 2 minutes. Serve immediately with sliced baguettes and a few spoons and plenty of napkins. Serves 8 to 12 as a party appetizer