Farmer’s Market Cuban Sandwich: Seasonal Chef Recipe

0

There is nothing better than a Cuban sandwich with a buttery crunchy bread filled seasoned pork, pickles and oozy cheese on the inside. Marinating and roasting the pork can take hours, but with this recipe, featuring a quick sautéed pork and savory sweet slaw, will surprise your tastebuds! Many of the ingredients our Seasonal Chef uses can be found at our local farmers markets and in season right now. Click this link to read: story behind the inspiration for the sandwich.

Farmer’s Market Cuban Sandwich

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Serves 6-8

This delicious sandwich can be converted to a hero if you don't have a panini press. Simply follow the directions for making the pork into meatballs. Build the sandwich in a grinder roll and broil it to melt the cheese.

Ingredients

Instructions

  1. Slice the bread loaf about 1/3 from the top. Brush the bottom with some melted butter and set on your cutting board. Dig a well out of the bread by about an inch and add and a layer of seasoned pork.
  2. Top with thin slices of raclette cheese, thin slices of pickle and top with the slaw, some fresh cilantro and scallion. Replace the top half of the bread and brush it with butter.
  3. Place on a pre-heated Panini griddle and grill until the bread is hot and crisp and the cheese is melted. About 5 minutes
  4. Remove and cool for 2-3 minutes and slice up.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://food.lohudblogs.com/2014/06/11/farmers-market-cuban-sandwich-seasonal-chef-recipe/

 

Farmer’s Market Cuban Sandwich
Makes 6-8 servings

2 Italian or Ciabatta loaves
Melted butter
Sautéed Pork, recipe follows
Raclette Cheese, sliced thin
Sour Pickles, sliced thin; I used Doc Pickle Sours
Savory Sweet Slaw, recipe follows
Cilantro, roughly picked
Scallion, sliced thin

1. Slice the bread loaf about 1/3 from the top. Brush the bottom with some melted butter and set on your cutting board. Dig a well out of the bread by about an inch and add and a layer of seasoned pork.
2. Top with thin slices of raclette cheese, thin slices of pickle and top with the slaw, some fresh cilantro and scallion. Replace the top half of the bread and brush it with butter.
3 Place on a pre-heated Panini griddle and grill until the bread is hot and crisp and the cheese is melted. About 5 minutes
4. Remove and cool for 2-3 minutes and slice up.

Cook’s note: This delicious sandwich can be converted to a hero if you don’t have a panini press. Simply follow the directions for making the pork into meatballs. Build the sandwich in a grinder roll and broil it to melt the cheese.

Share.

About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmers, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam) and Pinterest (Bellacucinam).

Leave A Reply