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Dijon BBQ Pork Melts with Caramelized Onions & Apples

 

Dijon BBQ Pork Melts

YIELD:24 servings, 1 sandwich each (300 g)

INGREDIENTS WEIGHTS MEASURES:

  • Cooked pork shoulder, pulled 6 lb. [2.7 kg] 1-1/2 gal. [1.5 L]
  • Bull’s-Eye Bold Original Barbecue Sauce 1 lb. + 14 oz. [845 g] 3 cups [750 mL]
  • country-style Dijon mustard 6 oz. [170 g] 1/2 cup [125 mL]
  • unsalted butter 2 oz. [60 g] 1/4 cup [50 mL]
  • yellow onions, julienned 2 lb. [900 g] 1-1/2 gal. [1.5 L]
  • Gala apples, peeled, julienned 2 lb. [900 g] 1-1/2 gal. [1.5 L]
  • dark brown sugar 8.5 oz. [240 g] 1-1/2 cups [375 mL]
  • sourdough bread slices, toasted 3.75 lb. [1.7 kg] 24 slices [-]
  • Kraft Swiss Cheese 1.5 lb. [675 g] 48 slices [-]
  • Gala apples, very thinly sliced 8.5 oz. [240 g] 72 slices [-]

DIRECTIONS

FOR trial recipe (1 sandwich): Combine pork, barbecue sauce and mustard in small saucepan. Cook on medium heat 3 to 5 min. or until heated through. Cover to keep warm.

MELT butter in small saute pan on medium heat. Add onions; cook 3 to 4 min. or until softened. Add julienned apples; cook about 5 min. or until apples are softened and onions begin to caramelize. Stir in sugar until dissolved.

PLACE 1 bread slice on half sheet pan. Cover with pork mixture, onion mixture and 2 cheese slices. Broil under salamander until cheese is melted. Fan 3 apple slices over the cheese just before serving.

Kraft Kitchens Tips

Make Ahead
Onion-Apple mixture can be prepared ahead of time. Cool, then refrigerate up to 4 hours. Bring to room temperature before using as directed.