Yum sandwich

In my last post I gave the spoiler that the next recipe is for a sandwich.  It comes from a cookbook that I have had a lot of great recipes from so far…so definitely one to think about purchasing if  you are into having cookbooks with really yummy recipes.  We had a yard full of hungry swimmers and while it’s typical that I receive compliments on the food I serve, this sandwich by far received the most compliments I have ever had….even the next day friends were still talking about it!

The recipe comes from the cookbook which also had the recipe for the best burger that my son Hunter has ever had…the meal Hunter requested to be made for his birthday this year instead of going out to his favorite restaurant – the typical birthday meal.  You can read about that burger here.

The recipe tagged was for a Cuban Sandwich, a modern take on a Cuban sandwich actually.  Instead of slices of pork this recipe used pulled pork.  To make the pulled pork I mixed together salt, black pepper, smoked paprika and cayenne pepper.


I then stirred in chopped cilantro and lots of Dijon mustard.


I rubbed that on a pork shoulder and placed it in a roasting pan.  Then I poured some beer around the meat.


I covered the pan tightly with plastic wrap…


And then foil…


And then placed the pan into an oven preheated to 275 degrees F for 6 hours.  It might seem really strange to put plastic wrap in the oven but this is not my first time doing this, plastic wrap is said to be safe in the oven at low temperatures.

Meanwhile I got to work on the sandwich toppings.  I started with caramelizing some onions.  I took thinly sliced onions and placed them in a skillet with canola oil over high heat.  I let them cook for 5 minutes without stirring.

don't stir!
don’t stir!

I added 1/4 cup of water and stirred.  Then I then lowered the heat to medium low, gave the onions a stir and let them cook for 30 minutes, stirring occasionally.

start of 30 minutes
start of 30 minutes
end of 30 minutes
end of 30 minutes

I set the onions aside and got to work on the mayonnaise….if you are a regular reader of my blog you know I have attempted to make mayonnaise several times…and most times I am unsuccessful.  This time was also unsuccessful.  I ended up with a runny whitish liquid nobody would want on their sandwich.

runny whitish liquid going bye bye
runny whitish liquid going bye bye

So I took store bought mayonnaise and mixed it with garlic and sriracha sauce then refrigerated it until it was time to make sandwiches.

much better!
much better!

When 6 hours of cooking for the pork had expired I took the pork out of the oven and shredded the meat apart.

shredded pork...or pulled pork I guess
shredded pork…or pulled pork I guess

I improvised with the next step a bit.  Part of the charm of a Cuban sandwich is it is pressed.  I was suppose to grill on a flat skillet and press with a sandwich weight.  I instead decided that it seemed like a fine time to use my Panini press.

To assemble the sandwich I took the bottom of a sub roll and layered pickle slices, a slice of ham deli meat, a slice of Havarti cheese, some of the pulled pork and some of the caramelized onions.  I took the top of the roll and spread the sriracha garlic mayo on the inside face and then topped the sandwich.  I placed into the Panini press for a few minutes.


And then served!

take note of the corn and sauted cucumbers from the two previous posts which were served with the sandwich.

The Verdict:  Yep, this one is a winner!  EVERYONE enjoyed.  The flavor combination was great.  This cookbook seems to be a real winner too.  Definitely one to try!

Click here for the recipe for Pulled Pork Cuban Panini