During the hustle and bustle of the holidays, we juggle even more than usual. Our normally busy days become even busier with holiday preparations: baking, shopping, decorating, wrapping, and spending cherished time with family and friends. It’s all good, and we try to enjoy every moment of the season. It seems to go by faster every year – I’m still trying to grasp that fall is behind us already! I do love the holidays, especially cooking and baking for loved ones. But when I’ve been baking (or shopping or wrapping or decorating) all day, I don’t always want to cook a big meal…I want something yummy, something comforting, something to keep me fueled. Something with a surprisingly tasty “secret” ingredient. Something quick and simple to put together…something like a sandwich…on delicious bread…like Oroweat Organic Bread.
Oroweat® was kind enough to provide me with coupons for free product and a gift card for the purchase of the necessary ingredients for my ultimate sandwich so that I would be able to share my thoughts and information about the brand with you. Honestly, this bread is as delicious with PB&J or bologna and cheese as it is with the seasonal sandwich I’ve created. and it’s good for you too; new Oroweat Organic Breads are made with organic ingredients and whole grains, and are USDA-Certified Organic.
There are three breads available: 100% Whole Wheat, Premium White and Grains and Seeds. I tried the Grains and Seeds Bread, which is made with all organic flours, seeds, honey, molasses and more. You can visit https://www.oroweatorganic.com/ to use the 360° tool to see what’s inside and discover where you can find Oroweat® Organic breads at a store in your area.
And now you have an opportunity to make your own ultimate sandwich on Oroweat Organic Bread, because they’re generously providing one of the same gift pack – three coupons for the breads and a $25 gift card for the rest of the sandwich ingredients – to one of my readers! Leave me a comment below, sharing what kind of sandwich you’d like to make on Oroweat Organic Breads, before 6 :00 PM Pacific Time on December 16th for a chance to win (US residents only).
I thought it would be fun to create a seasonal sandwich to take advantage of the special flavors we find at this time of year. I love pork roasts; they’re flavorful and economical, and a nice change from chicken and turkey, especially on sandwiches. The roast is made in the slow cooker and refrigerated for a day so it’s easy to slice, so it’s a make ahead meal – which means that after the initial preparation, you’ll have the ingredients all ready ahead of time. That way, when you want to quickly throw the sandwich together (like when you’re wiped out from your holiday running around, or the game’s about to start), everything is ready and waiting.
So I had my pork roast, I had my cheese and onion and greens, and I had my wonderful Orowheat Organic Bread. What was I missing? Something unusual, something seasonal…and then I saw it. There, on one of those in-the-middle-of-the-store-floor holiday baking supply displays: mincemeat. Mincemeat? Yes. Mincemeat. I was intrigued.
Mincemeat began as a way to preserve meat hundreds of years ago and evolved into more of a dessert dish as, over the years, it was made with less meat and more fruits (apples and raisins) and spices (cinnamon, nutmeg and cloves). Whatscookingamerica.net has great information on this if you’d like to know more.
I had never tasted mincemeat before and was surprised when the Sprouts employee – who hadn’t ever tasted it either – opened the jar so I could give it a try. It was delicious! I decided the apples, raisins and spices would be the perfect sweet compliment to the savory meat, both on the sandwich and as part of the liquid the pork roast would cook in.
I made this in my Cuisinart Multi-Cooker . It has a setting for browning/sauteeing so I was able to caramelize the onions and sear the meat right in the pot, then turn the setting to slow cook for 8 hours on a timer. When the cooking time is done, the cooker automatically switches to the Warm setting, so if I’m not home when it finishes, I don’t have to worry about it spoiling. This is seriously one of my favorite pieces of kitchen equipment…if you don’t have one it would be a worthwhile addition to your holiday wish list!
Slow-cooking the roast made advance prep easy. It’s fast enough to be able to get it started before leaving for work in the morning…there’s enough for dinner that night and then, after chilling, to use for these flavorful sandwiches. They are assembled easily, which means you can give yourself time to sit and savor, to take a few moments to relax and rejuvenate, rather than trying to eat on the run. Served on Oroweat Organic Bread, they make a healthy and delicious meal that will keep you fueled through the busy holiday season and beyond. I can’t wait to hear what kind of sandwiches you’d like to make on Oroweat Organic Bread – don’t forget to share your ideas in the comments below for an opportunity to win the giveaway pack. Enjoy!
“A crust eaten in peace is better than a banquet partaken in anxiety.” Aesop
Disclaimer: The coupons for free product, information, gift card and giveaway package for this post have been generously provided by Oroweat® so that I could try the product and share my thoughts and information about Oroweat® Organic bread with you. The opinions expressed in this post are my own and do not reflect the opinions of Oroweat®.
- For the roast:
- 3½ lb. Pork Boston Butt Roast
- 1 onion, sliced into large wedges
- Kosher salt, black pepper and olive oil
- ⅔ cup apple cider
- ⅓ cup mincemeat with apples and raisins (more if you'd like)
- 2 generous tsp. whole grain mustard
- For the sandwich:
- Oroweat Organic Breads (2 slices per sandwich)
- Cooked pork roast, sliced to your preferred thickness
- whole grain mustard
- thinly sliced cheese - use a wide vegetable peeler to shave slices of the cheese; make sure it's very cold when you do this - I used Kerrygold Reserve Cheddar; a sharp cheddar would work well too. It adds another great layer to the flavor profile
- baby greens - spring mix, arugula, spinach, etc...
- Turn your slow cooker on to the brown/saute setting (if you don't have this setting, heat a large pan on the stove and set your slow cooker to Low) and add a tablespoon of olive oil.
- Combine the apple cider, mincemeat and mustard in a measuring cup and mix well.
- When the pan and the oil are hot, saute the onions until they are golden brown. Remove from the pan/slow cooker.
- Add another tablespoon of olive oil and sear the roast on all sides, until it has a nice brown crust on it. (Don't skip this step; you'll lose a lot of flavor!)
- If you're searing in your slow cooker, turn it to the Slow Cook - Low setting. If you're searing in a pan, move the seared roast from the pan to your slow cooker.
- Add the onion back into the slow cooker around the roast.
- Pour the cider-mincemeat mixture over the roast and onions.
- Cover and cook 8 hours on Low.
- When the roast is done, remove it from the cooker and place on a plate. Allow to cool, wrap and chill overnight. Discard the onions and cooking liquid.
- When you're ready to assemble the sandwiches, slice the roast. Spread one side of each piece of bread with the mustard. Layer the roast, mincemeat, cheese and greens (pile it as high as you'd like!), and top with the second slice of bread.
- Note: You can toast the bread or even spread the outsides of the pieces with butter and bake on a sheet pan at 375F for 10 minutes on each side as for a grilled cheese sandwich, or use a panini-maker if you have one.