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Sous Vide Sandwiches
Sandwiches are perhaps one of the most popular foods around. These are convenient, easy to eat and filling. Of course, the best sandwiches are those that go beyond your usual bottled spread in between two pieces of bread. A truly good sandwich will have a combination of condiments, sauces, cheese, salad vegetables and a good piece of meat. While most choose to buy readymade sandwich meat in the form of deli products, these can also be made at home.
There are many different sandwich meat fillings that can prepared at home. Some of the more common ones include hamburger patties, pulled pork and steak. Some of the biggest challenges that come with making homemade sandwich fillings are getting the meat cooked just right and making it tender. Since sandwiches are generally dry, it is always good to have a juicy piece of meat that is easy to bite and chew.
Most of the traditional cooking methods used for preparing sandwich fillings may turn the meat dry, lack tenderizing power or are simply too time consuming. Using sous vide to prepare sandwich fillings is an easy way to ensure that all of these problems are dealt with. A versatile non-traditional cooking method, sous vide can be used on all types of meat, poultry, fish and seafood making it appropriate no matter what kind of sandwich is being made.
It is a good way to cook hamburger patties, pulled pork, corned beef, pastrami, chicken fillets and more since it makes it tender without losing any moisture or flavor. Pork sous vide should be held at 130°F / 54.4°C to 139°F / 59.4°C, while beef sous vide is held at 140°F / 60°C to 149°F / 65°C. Chicken is done between 140°F / 60°C and 170°F / 77°C for 1 to 2 days depending on what part is being cooked and the desired doneness. Sous vide is also a good for preparing sandwich fillings ahead of time and keeping them for future use.
Sous Vide Sandwiches Recipes and Articles
Using sous vide bacon makes the belly incredibly and it just needs a quick sear on each side to add the crunch and texture we love with BLT sandwich.
Using sous vide on the pork belly burnt ends results in a tender meat than is perfect when tossed with your favorite BBQ sauce and rub!
Corned beef Reubens are one of my all-time favorite sandwiches. The salty and heavily spiced corned beef compliments the tangy sauerkraut, with some sharp Swiss cheese and hearty rye bread topped with some Russian Dressing, tying it all together.
While I'll eat Reuben cooked almost any way, I especially love them when the corned beef is sous vided.
I've always been a fan of pastrami and I really enjoy making my own. The process takes a while but the actual work required is very small. Making your own allows you to enjoy a variety of options as you tweak the spices!
Beer braised brats are a great summertime BBQ dish. I really like it served with a strongly flavored Guinness mustard on a toasted bun with grilled peppers and onions. Since the grill is already hot from the veggies, finish the brats with a quick sear to caramelize the outside and enjoy!
French dip sandwiches are a classic deli food and they are very easy to make at home using our sous vide recipe with a top round roast. Once the meat is cooked for several days it is seared and thinly sliced. I like to pile the slices on a hoagie roll with melted Swiss cheese but you can serve it however you prefer. Many people enjoy thinly sliced red onion on it.
One of my favorite sandwiches is a great reuben. I love them with pastrami or corned beef, and on just about any type of bread. The other day I decided to make one for myself using sous vide corned beef. Cooking the corned beef sous vide results in very tender, but still firm, corned beef which is perfect for a great reuben. Just add some good rye bread that is toasted, sauerkraut, gruyere cheese, and some thousand Island dressing and you're all set. If you like reubens you'll love this sous vide corned beef reuben recipe.
Grilled hamburgers are something I look forward to every year. The combination of the beef, cheese, bun, and sauce is always amazing. The only downside is that I prefer medium-rare burgers which means I have to grind my own meat, something that can be time consuming. Luckily, when you use a sous vide recipe, you can cook your hamburgers long enough to pasteurize them so you can enjoy medium-rare burgers with minimal effort.
Pulled pork is a classic summer BBQ dish that I really love. In this sous vide pulled pork recipe I use it on sandwiches for a simple but flavorful dinner meal. I serve it on English Muffins after the suggestion of Michael Ruhlman and it works great to constrain the portion size...and leave more room for sides!
I'm a huge fan of Michael Ruhlman and an even bigger fan of pastrami so when he recently posted about making short rib pastrami it inspired me to follow suit. Of course, I had to make sous vide pastrami instead of braising it.
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