No. 116: Cuban Sandwich

After the disappointing showing by our coconut pork curry, I had a bunch of pork shoulder to use. Despite simmering away in curry and coconut milk, it was still pretty bland. I wanted to recreate it into something fun and completely different.

Paseo Style Cuban Sandwich

This Cuban pork sandwich inspired by Seattle's Paseo was a perfect way to transform some of the leftovers.

Ingredients

Serves 2
1/2 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 small sweet onion, sliced
1 tablespoon honey
1 large garlic clove, minced
1/2 cup nonfat plain yogurt
Pinch of ground cumin
1 tablespoon fresh lemon juice
1 1/2 cups pulled pork
4 thin slices of smoked deli ham
4 slices of Swiss cheese*
1 French baguette, halved lengthwise and cut in 2 portions*
Handful of cilantro
Salt and pepper

*We subbed Provolone and used two mini baguettes from our bakery

To make

In a skillet, heat oil and butter over medium heat. Add onions and slowly caramelize until golden. Take off of heat, and add in honey and a pinch of salt.

For the garlic-yogurt spread whisk together pressed garlic, yogurt, lemon juice, cumin, and a pinch of salt.

On each baguette half, slather on garlic spread, and layer pork, ham, swiss, onions, and cilantro. Top with other baguette half.

Layers

Assembled

Heat a big skillet over medium heat. Place sandwiches in skillet, and press with a heavy cast iron skillet for a few minutes on each side.

Pressing

Press until cheese is melted. Serve hot.

The results

I love sandwiches that are layered in flavor and texture.

Final sandwich

First you get the crunchy seared bread, then the garlicky cumin yogurt spread, followed by sweet ham, honey onions and finally fresh cilantro.

The only addition I would have possibly made would be crunchy pickles, but you really don't need them. There's plenty going on in here and it's all great.

Add a green salad (and maybe a mojito) and you have a very filling meal. I'm pretty sure Mr. McC will be recreating this while I'm away this week.

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