After decades, the true origin of Texas Toast is still up for debate. Kirby’s Pig Stand, founded in Oak Cliff in the 1920s is one of the top contenders for the claim. However, Texas Toast may have been in 1941 at the Pig Stand in Beaumont after a bakery order resulted in slices too thick for the toaster. According to this claim, a creative cook suggested buttering and grilling the slices, and the rest is history.

Although the name implies that it is sold as toast, Texas Toast is actually a type of bread that is sliced at double the thickness of most sliced breads and then grilled until it is toasted. This thickness is helpful on some classically messy sandwiches like a barbecue sandwich, chicken-fried steak or tuna melt.

Classic pulled pork sandwich

Ingredients – Sherry Vinegar Barbecue Sauce

1 cup (250 mL) ketchup
2 tablespoons (30 mL) honey
1 cup (250 mL) aged sherry vinegar from Spain
½ cup beef stock
¼ cup light brown sugar
2 tablespoons (30 mL) Dijon mustard
2 tablespoons (30 g) Spanish paprika
2 tablespoons (30 g) fresh thyme, finely chopped
Ground black pepper, to taste
Kosher salt, to taste

Ingredients – Non-Smoker Roasted Pork Butt

4 pounds (1.8 kg) pork butt
1.5 Cups (375 mL) apple juice
1 tablespoon (15 g) salt, pepper, garlic powder
¾ cup (185 g) light brown sugar
¼ cup (60 mL) stock, beef or chicken

Ingredients – Sandwich

2 slices – Texas Toast
8 ounces – non-smoker roasted pork
4 ounces – sherry vinegar barbecue sauce

Directions – Sherry Vinegar Barbecue Sauce

Combine all ingredients.
Cook for about 5 to 10 minutes; until sauce reaches a smooth consistency.
Simmer on low for an additional 5 minutes.
If it gets too thick, add stock.

Directions – Non-Smoker Roasted Pork Butt

Preheat oven 425 F (220 C).
Let meat sit out for an hour; season with dry seasoning and brown sugar.
Place in casserole dish with lid.
Add apple juice and stock.
Cover dish.
Reduce oven to 225 F (107 C) and cook for about 4 hours until fork tender.
Break meat apart and serve with barbecue sauce.

Directions – Sandwich

Lightly butter the entire surface of all of the bread. Lay bread on a flat surface on medium heat.
Lay each slice on its side for four minutes per side. Top should be a nice golden-brown.
Add 8 ounces barbecue pork with barbecue sauce. Serve alongside with your favorite Texas “fixin’s.” We recommend Shiner Bock onion rings and a fresh-made coleslaw.
Enjoy it!

Questions?

If you have any questions about this article or about in-flight catering in Dallas, contact Miguel Valadez at miguelvaladez@airculinaire.com.

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