Cubano Sandwich With Fried Pickles And Spicy Aioli Food

FRIED PICKLES WITH CAJUN AIOLI

Steps:

• For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined. Fold in the green onions, cover and refrigerate until ready to serve.
• For the fried pickles: Combine the sour cream and pickle juice in a shallow dish. In a second shallow dish, whisk the flour, cornmeal and cayenne until combined.
• Drain the pickles and add them to the sour cream mixture. Then, using a fork, add the pickles, a few at a time, to the flour mixture and toss to coat.
• Heat 1/2 inch of canola oil to 350 degrees F in a large cast-iron skillet. In several batches, fry the pickles, flipping constantly, until golden brown and crispy all over, 2 1/2 minutes per batch. Drain on a paper-towel-lined baking sheet and season with salt.

CUBANO SANDWICH WITH FRIED PICKLES AND SPICY AIOLI

Steps:

• 1. In a medium bowl, combine mayonnaise, sour cream, green onions, red pepper, peperoncini, lime zest, and cilantro. Cover; set aside.
• 2. In a medium, deep skillet, pour vegetable oil to cover bottom and about ½ inch up the sides. Heat oil over medium high heat. In a medium bowl, combine the corn meal, sugar, smoked paprika, and buttermilk. Dip pickles in batter, allowing excess batter to drip off. When oil is hot, drop the pickles in oil; fry until light golden brown. Transfer to a paper-lined plate. Do not cover.
• 3. In a large skillet, melt butter over medium high heat. Place outside of bread slices face down on skillet. Toast, pressing down gently with a spatula to flatten slightly, about 2-3 minutes or until lightly toasted.
• 4. To assemble sandwich, spread aioli on cut-side of bottom buns. Top each with arugula, 1 Swiss cheese slice, roast pork (dividing equally among sandwiches), 1 ham slice, and 1 Smoked Gouda cheese slice. Top each with 4 fried pickles. Close with top buns. Serve immediately.

THROWDOWN CUBAN SANDWICH WITH HOMEMADE PICKLES

Steps:

• Pork: Preheat oven to 350 degrees F. Season the pork with salt, pepper and cumin. Heat a few tablespoons of oil in a large Dutch oven until it begins to shimmer. Add the pork and cook until golden brown on all sides.
• Add the stock, juices, vinegar, garlic, onions, bay leaves and oregano, bring to a simmer, cover and transfer to the oven. Braise until fork tender (between 180 and 190 degrees F), about 1 1/2 hour to 2 hours. Remove from the oven, transfer pork to a platter and let rest 15 minutes before slicing or shredding.
• Strain the braising liquid into a medium pan, bring to a boil and let reduced slightly, adding honey and salt and pepper if needed. Toss some of the braising liquid with the shredded pork to moisten.
• Homemade Pickles: Put the sliced cucumber in a medium bowl (which has a fitted lid).
• Combine 1 cup of water, the vinegar, dill, sugar, garlic, salt, dill, mustard and coriander seeds in a small saucepan over high heat and bring to a boil. Cook until the sugar and salt is dissolved. Remove from the heat and taste for tartness, add more sugar if too sour and let cool to room temperature.
• Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture at least once.
• Roasted Garlic-Dijon Aioli: Whisk together mayonnaise, mustard and garlic and season with salt and pepper. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
• For Sandwiches: Spread both cut sides of the bread with a tablespoon or so of aioli. Add the pork, a few slices ham, and a generous layer of pickles. Top with a few slices cheese.
• Press the sandwiches in a hot panini grill until outside is toasty and cheese is melted.