Sandwiches break with tradition

Sandwiches come in many forms these days. It’s not just two slices of bread holding meat, cheese, sardines or tuna. We’ve got pocket sandwiches made with pita, and wraps, which came into being a few years ago and are very well received, especially by those looking to cut down on bread.

To make a sandwich more interesting, vary the vehicle embracing the filling. Used to ordering or making the popular BLT on toasted white, rye or whole wheat? Try our Bacon, Lettuce and Tomato Wrap, using tortillas and thick-cut peppered bacon.

And vary the fillings. Before you know it, the grill will be out. When you’re having a crowd, instead of standing over a hot fire, serve Pulled Pork With Caramelized Onions. The pork shoulder practically cooks itself to succulence in the slow cooker or conventional oven — and you can relax until the final easy steps.

BACON, LETTUCE AND TOMATO WRAPS

1 to 1 1/2 pounds thick-sliced peppered bacon

6 ten-inch flour tortillas

6 tablespoons mayonnaise or salad dressing

1 (10 oz.) bag shredded (iceberg) lettuce

3 large tomatoes, seeded and chopped

Place bacon slices side by side on griddle. Cook on medium-high heat until crisp and browned on both sides.* Drain on paper towels; keep warm. For each wrap, place flour tortilla on plate; spread 1 tablespoon mayonnaise over top. Place 1 cup lettuce, about 1/2 cup of tomato and 3 to 4 slices cooked bacon on top. Roll tortilla from one side to the other. Cut in half. Makes 6 servings.

*Baked Bacon Option: Place bacon slices side by side on rack in shallow baking pan with sides. Bake in 400 F oven for 15 to 18 minutes or until crispy. Drain well on paper towels.

Note: For variety, add 2 peeled, seeded and chopped avocados, or 1/2 cup chopped red and/or green bell pepper.

HERB-RUBBED PULLED PORK SANDWICHES WITH CARAMELIZED ONIONS

4 pounds boneless pork shoulder

2 teaspoons rosemary leaves

1 1/2 teaspoons coarse ground pepper

1/2 teaspoon salt

3 large onions, peeled and sliced very thin

3 tablespoons canola oil

2/3 cup water

3 tablespoons packed brown sugar

12 slices Swiss cheese

12 buns

Cut off string netting, if any, and all visible fat from pork; discard. Combine rosemary, pepper and salt; rub onto pork. Place in a slow-cooker (Crock-Pot) on low for 5 1/2 to 6 hours or until tender.

Using two forks, pull off strands of pork; keep warm in its own juices. (Remove visible fat.)

Meanwhile, cook onion in oil over medium heat for 10 to 15 minutes or until onion is translucent.

Add water and brown sugar; simmer for 30 to 45 minutes or until onion turns golden, stirring occasionally. Keep warm.

When ready to serve; toast buns in oven broiler for 2 minutes on high. After toasting buns, place 1 slice of cheese on bottom halves of 12 buns; divide pulled pork and onion among the buns. Cover with top halves of buns. Makes 12 sandwiches.

Oven-Roast Instructions: Cut off string netting and all visible fat from pork. Combine rosemary, pepper and salt; rub onto pork roast. Place in a covered casserole dish or large roasting pan. Cover with lid or aluminum foil, tightly fitted on pan. Bake at 300 F for 3 1/2 to 4 hours or until tender. Follow same instructions as above.