Throwdown Cuban Sandwich With Homemade Pickles Food

EASY CUBAN SANDWICH

Steps:

• Preheat the oven to 375ºF and line a rimmed baking sheet with foil.
• Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork.
• Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF. Thinly slice the meat and set aside.
• Slice the loaf of bread in half lengthwise and then cut into 4 equal parts.
• Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.
• Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted flip the sandwich and repeat.
• Slice the sandwiches in half before servings.

HOMEMADE PICKLES

Steps:

• To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
• Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

CUBAN SANDWICH (CUBANO)

Steps:

• Heat your skillet or griddle: I like to use two cast iron skillets nested on top of one another, pressing the sandwich in between. To use this method, place both skillets (one on top of the other) over medium heat and let them heat through. If using a panini press set it to medium heat. The skillet or griddle shouldn't be screaming hot, but it should radiate enough heat to toast the bread slowly. If you aren't using the double pan method or a panini press, just use anything you have to weigh the sandwich down - a foil wrapped brick, your spatula, whatever you have will do.
• Serve: Remove your sandwich from the skillet or griddle. Slice your sandwich according to the number of guests you need to serve and serve the sandwich with a handful of chips and a pickle or two. LEFTOVERS! Leftovers should be wrapped in foil and stored in the refrigerator. They may be reheated by cooking the same as above.

CUBANO SANDWICH WITH QUICK PICKLES

Steps:

• For the quick pickles: Combine the sugar, apple cider vinegar, rice wine vinegar, dried dill, mustard seeds, red pepper flakes, garlic, onion and 1 1/2 teaspoons salt in a small saucepan. Bring to a boil.
• Toss the cucumber slices with 1 tablespoon of salt and place in a strainer. Let the slices sit for 10 minutes, then rinse well with cold water.
• Put the pickles in a jar, pour in the pickling liquid and leave for at least 30 minutes. Keep refrigerated for up to 10 days.
• For the cheater mojo dressing: Mix together the dressing, lime juice and orange juice in a bowl. Season with salt and pepper.
• For the sandwiches: Heat a large cast-iron pan over medium heat.
• Spread a thin layer of mustard on the inside of each roll. Put some quick pickle slices on each bottom roll, then top with a cheese slice. (You may need to cut the cheese slices into triangles to fit.) Toss the ham in the bowl with the mojo dressing, letting the excess drip off. Put 4 ounces of ham on each sandwich. Put the tops on the sandwiches.
• Spread butter on the outside of the sandwiches and put them in the cast-iron pan (do not crowd the pan; you may need to do 2 batches). Place a second cast-iron pan on top of the sandwiches and press down. Cook the sandwiches on one side for 3 to 4 minutes. Remove the top pan and turn the sandwiches over, making sure they are golden brown on the bottom. Place the top pan back on the sandwiches and press down. Cook the sandwiches until golden brown on the second side, another 3 to 4 minutes. Transfer to a cutting board and cut in half diagonally. Serve warm.

BBQ BUFFALO BRISKET REUBEN SANDWICH WITH HOME-MADE SPICY DILL PICKLES

Steps:

• Place 2 cups of the bbq sauce in a large shallow baking dish, add the brisket and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight. Preheat oven to 325 degrees F. Heat the vegetable oil in a large Dutch oven over high heat until smoking. Remove the brisket from the dish, season with salt and pepper and sear well on both sides and remove to a plate. Add the carrots, onions, celery and garlic and cook until soft and golden brown. Return the brisket to the pan and cover with the chicken stock, water and the remaining 1 cup of bbq sauce. Bring to a simmer on top of the stove, cover and place in the oven. Cook for 2 1/2 to 3 hours or until tender. Remove from the cooking liquid, let rest for 15 minutes then slice thinly on the bias.
• Place cabbage in a large nonreactive bowl. Bring vinegar, honey and salt and pepper to a simmer in a medium saucepan. Pour the warm mixture over the cabbage and stir to combine. Cover with plastic wrap and let rest 30 minutes at room temperature.
• Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium nonreactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.
• Assemble: 16 slices cornmeal pain de mie BBQ Brisket 8 slices fontina cheese Red Cabbage Slaw 1 stick unsalted butter Pickles
• Place 8 slices of bread on a work surface. Top each slice with 4 to 5 slices of the brisket, a slice of cheese and some of the red cabbage slaw. Top each with the remaining bread. Heat 1/2 of the butter in a large skillet over high heat. Saute 4 of the sandwiches at a time until golden brown on both sides and the cheese has melted. Serve with spicy pickles and chips.

'CUBAN' CRACKER SANDWICHES

Steps:

• Top 6 crackers with ham, cheese, pickles and mustard; cover each with second cracker.
• Place on microwaveable plate.
• Microwave on HIGH 10 sec. or until cheese begins to melt.