Smoke Stacked Lite-enin'
Smoke Stacked Lite-enin'
Enjoy this quick and easy sandwich recipe by Bobby Deen and Nikki Dinki from Junk Food Flip.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 1 hour 15 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
  • Smoked Pork Tenderloin:
  • 3 tablespoons Paprika
  • 2 teaspoons Kosher Salt 
  • 1 teaspoon Garlic powder 
  • 1 teaspoon Black Pepper 
  • ½ teaspoon Cayenne Pepper
  • 1 Pork tenderloin (about 1 pound) 
  • Beer Cheese Squash Soup:
  • 1 tablespoon Olive Oil
  • 1 medium Onion, diced small (about ¾ cup) 
  • 4 cloves Garlic, sliced 
  • ¾ teaspoon Kosher Salt 
  • 340 grams butternut squash, peeled and cut into ½ inch cubes (about 2½ cups diced) 
  • 3 cups low-sodium Chicken stock, plus more as needed 
  • ⅛ teaspoon crushed Red Pepper flakes 
  • ½ cup Beer, preferably one with hop flavor 
  • ½ cup low-fat half-and-half 
  • ⅛ teaspoon ground Nutmeg 
  • ½ cup shredded reduced-fat extra-sharp Cheddar (about 2 ounces)
  • ½ cup shredded reduced-fat Jalapeno Jack cheese (about 2 ounces)
  • Coleslaw:
  • 2 cups shredded Cabbage (from a 5-ounce wedge of cabbage)
  • 1 Carrot grated (about ⅓ cup) 
  • 2 tablespoons light mayonnaise 
  • 1 tablespoon thinly sliced fresh Chives 
  • 1 tablespoon red wine vinegar 
  • 1 teaspoon Celery seeds 
  • ¼ teaspoon Kosher Salt
  • ⅛ teaspoon Black Pepper 
  • Sandwich:
  • Four 6-inch Cuban rolls, sliced in half and some of the bread scooped out of the top half
  • 4 tablespoons softened Unsalted Butter, for brushing inside and outside of bread
  • 8 teaspoons yellow mustard
  • 4 slices Bacon, cooked  
  • 4 slices lean deli Ham (1¼-ounces per slice) 
  • 8 Dill pickle slices 
  • 8 teaspoons shredded reduced-fat extra-sharp Cheddar, for serving
  • Special equipment:
  • A smoker (the stand-alone or grill-top variety) and 2 cups Pecan wood chips soaked in water for 20 minutes
  1. For the pork tenderloin: Combine the paprika, salt, garlic powder, black pepper and cayenne in a small bowl. Store in a tightly sealed container for up to 6 months
  2. Clean the pork tenderloin of any silverskin or tough membranes with a sharp paring knife. Rub the tenderloin well with 2 tablespoons of the seasoning mix. Let sit for 1 hour at room temperature or up to overnight in the fridge
  3. Set up a smoker according to the manufacturer's instructions with 2 cups soaked pecan chips (either directly on the coals or in a smoke box) and preheat to a medium-low, about 265 degrees F. Add the pork and cook until the internal temperature reaches 140 degrees F, about 1 hour. Let rest for 10 to 15 minutes and then slice into thin slices
  4. For the beer cheese squash soup: Heat a heavy-bottomed soup pot over medium-high heat. Add the oil, onion, garlic and 1/8 teaspoon salt and cook, stirring, until soft but no color, 4 to 5 minutes. Add the squash and chicken stock, bring to boil, and then reduce to a simmer. Cook until very soft, 8 to 10 minutes. Add the red pepper flakes. Let cool slightly, then carefully puree the soup in batches in a blender. Alternatively, use an immersion blender to puree. Return the soup to the pot, add the beer, half-and-half, nutmeg and remaining salt. Stir in the Cheddar and jalapeno Jack until melted
  5. For the coleslaw: Mix the cabbage and carrot in a medium bowl. In a small bowl, combine the mayo, chives, red wine vinegar, celery seeds, salt and black pepper. Toss with the grated vegetables. Set aside
  6. For the sandwich: Preheat a cast-iron griddle over medium heat
  7. To assemble: Lightly brush the inside of a roll on the top and bottom with some softened butter. Cook cut-side down on the griddle over medium heat until toasted, about 3 minutes. Spread 2 teaspoons mustard on the bottom piece. Add 2 ounces sliced smoked pork, 1 slice bacon, 1 slice ham, 2 dill pickle slices and 1/2 cup coleslaw. Add the top bun
  8. Brush the top and bottom of the bun lightly with some softened butter, add the sandwich to the griddle, pressing to flatten with a spatula or another cast-iron pan, and cook until crisp and beginning to brown, about 4 minutes per side. Remove from the heat to a cutting board. Repeat to form 4 sandwiches total
  9. Ladle 1/4 cup beer cheese squash soup into 4 small ramekins. Garnish each with 2 teaspoons Cheddar and serve hot on the side with the sandwiches for dipping. Reserve the remaining soup and pork tenderloin for another use
  1. Warnings & Disclaimers:
  2. When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth

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