Jimmy John's Day Old Bread
- Thread starter teachercd
- Start date
JJ Husker
Donor
I got a loaf one time. The guy just happened to ask me so I said sure. It was decent and cheap.
teachercd
Active member
knapplc
Active member
teachercd
Active member
Grinder sandwiches
Philly cheesesteaks
Maybe italian beef
I kind of think that you could also use it for sliders, since it is long and easy to cut up.
There is this guy that pops up on TikTok and he uses them all the time for stuff.
That reminds me, you do a ton of cooking...Got anything new and simple that you like?
JJ Husker
Donor
I just ate it cuz I’m a bread whore. Every once in a while I’ll pickup a fresh french bread at the grocery store and just tear off a chunk every time I walk by. It doesn’t last long :B) The wife has been on a low carb kick for a long time so I’m typically starved for carbs.
teachercd
Active member
Dude, using bread or dipping it into stew...my god. SOOO GOOD.
I also but the Walmat garlic bread, I shop Sunday morning and they will have it in sale for 1 dollar or something like that. I use that for different types of chicken sandwiches.
knapplc
Active member
Tuscan Pork Roast
You need:
A Parisienne from Le Quartier. It's like five bucks, so don't skimp.
Pork tenderloin, from Fareway or Hy-Vee. About a foot long, or so.
Fresh sage, rosemary & thyme. You can get all of that from Trader Joe & Hy-Vee
Three big cloves of garlic or four medium
Pepper & salt
Olive Oil
Cooking twine
Line a baking pan with foil. Preheat your oven to 375. Pull off enough each of sage & rosemary to cover your palm. Mince that with the garlic. Once everything is chopped put it in a small bowl with about 1/2 cup olive oil & pepper to taste. Let that sit for a bit while you prep everything else.
You need a pan big enough for the tenderloin, so 12-14 inches. Searing hot. Salt & pepper your pork loin on all sides.
In your hot pan, brown your pork loin. It's round, but turn it so it has four sides. You want a good sear on all four sides, so the tenderloin is getting pretty warm. Your goal temp after everything is 165, or 155 for like ten minutes.
Put your seared loin in the oven on your lined pan for like 15-20 minutes. The recipe I have says to put it in the loaf right now, but that's a lie. It doesn't get fully cooked like this before your bread gets burnt. Bake the tenderloin first, pull it out & let it rest a bit, then do this:
With a very sharp knife, cut a rectangle from your Parisienne, top down, about the dimensions of your pork tenderloin. Go straight down with your knife, long rectangle, and pull that cut from the loaf. That's the lid for your Tuscan Pork Roast. Cut the soft innard bread from the top. Nestle the tenderloin in the loaf, pour your sage/rosemary/garlic/pepper over the tenderloin, top it with the baguette lid, then tie it all with a running hitch.
Put a tinfoil sleeve around all of this so the bread doesn't scorch. Bake until the pork tenderloin is 155-165. Remove from oven, let it rest for like ten minutes, slice, serve.
This really needs a sauce, but I haven't figured that out yet. Yesterday was the first time I made this in maybe five years.
This was last night's dinner.
teachercd
Active member
Good lord that looks good! Was it dry? I SUCK cooking pork! Did you need a sauce because it was dry or just to add to it?Tuscan Pork Roast
You need:
A Parisienne from Le Quartier. It's like five bucks, so don't skimp.
Pork tenderloin, from Fareway or Hy-Vee. About a foot long, or so.
Fresh sage, rosemary & thyme. You can get all of that from Trader Joe & Hy-Vee
Three big cloves of garlic or four medium
Pepper & salt
Olive Oil
Cooking twine
Line a baking pan with foil. Preheat your oven to 375. Pull off enough each of sage & rosemary to cover your palm. Mince that with the garlic. Once everything is chopped put it in a small bowl with about 1/2 cup olive oil & pepper to taste. Let that sit for a bit while you prep everything else.
You need a pan big enough for the tenderloin, so 12-14 inches. Searing hot. Salt & pepper your pork loin on all sides.
In your hot pan, brown your pork loin. It's round, but turn it so it has four sides. You want a good sear on all four sides, so the tenderloin is getting pretty warm. Your goal temp after everything is 165, or 155 for like ten minutes.
Put your seared loin in the oven on your lined pan for like 15-20 minutes. The recipe I have says to put it in the loaf right now, but that's a lie. It doesn't get fully cooked like this before your bread gets burnt. Bake the tenderloin first, pull it out & let it rest a bit, then do this:
With a very sharp knife, cut a rectangle from your Parisienne, top down, about the dimensions of your pork tenderloin. Go straight down with your knife, long rectangle, and pull that cut from the loaf. That's the lid for your Tuscan Pork Roast. Cut the soft innard bread from the top. Nestle the tenderloin in the loaf, pour your sage/rosemary/garlic/pepper over the tenderloin, top it with the baguette lid, then tie it all with a running hitch.
Put a tinfoil sleeve around all of this so the bread doesn't scorch. Bake until the pork tenderloin is 155-165. Remove from oven, let it rest for like ten minutes, slice, serve.
This really needs a sauce, but I haven't figured that out yet. Yesterday was the first time I made this in maybe five years.
This was last night's dinner.
I don't think I cook as well as you do.
knapplc
Active member
I'm making a French Dip sandwich Thursday. I'm planning on a JJ's day old loaf for this.
knapplc
Active member
It was a bit dry because I didn't pre-bake the tenderloin. I haven't made this in a long time, so I'm kind of relearning the recipe. But it's really flavorful and worth the time. You asked for a simple recipe and I wrote a lot of steps, but it's honestly really easy.
teachercd
Active member
YES!!!! Good call!
That is probably what it would be perfect for!
I have yet to really nail the Italian Beef at home. But french dip works for sure!
Do you have good luck grabbing the JJ's day old bread? I have never tried.
teachercd
Active member
I will try that for sure! I love pork!
I did this and it was AMAZING. I bet with a JJ's loaf it would be killer
knapplc
Active member
They've had it every time I've tried to buy it, but it's been a while. I had mostly been getting Le Q or making my own bread, but as you know a couple years ago my dinner circumstances changed. I'm only just getting back to some of the things I made regularly.