Cuban Style Sandwiches With Green Chile Au Jus Food
PICANTE ROAST BEEF SANDWICH WITH GARLIC, LIME AND GREEN CHILE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly.
- Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve.
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- Preheat the oven to 350ºF. Spray a baking sheet with nonstick spray or line with parchment or a silpat.
- Heat the pork roast according to package directions. Drain the juice from the pork into a blender. Shred or chop the pork and set aside.
- Remove the dough from the package and use a rolling pin to roll the dough into a large rectangle, about 14×9-inches. Cut the dough in half crosswise making two 9×7-inch rectangles. Spread 1/2 tablespoon of mustard over each piece of dough, leaving a 1/4” border. Sprinkle the cumin evenly over the mustard, followed by the garlic. Place half of the ham down the center of each of the rectangles and top with the cheese. Divide the pork evenly and place over the cheese. Sprinkle the top with the cilantro, and then a layer of pickles.
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