Chef Anthony’s Cuban Sandwich

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Today’s recipe comes to us from Chef Anthony, who first developed a passion for cooking helping his Cuban grandmother in their home kitchen at a young age. Following a long struggle with addiction and incarceration, Anthony came to The Doe Fund in 2008 seeking a change. After excelling in the Ready, Willing & Able program, Anthony joined the organization as a full time staff member and has been a valued asset to the team ever since. We are pleased to present Anthony’s childhood-inspired original take on a classic, the Cuban Sandwich.

Ingredients:

(Makes 10 sandwiches)

Sandwich

  • 10 hoagie rolls
  • 5 pounds roast pork
  • 1 pound turkey breast
  • 1 pound Virginia ham
  • 4 ounces sliced pickles
  • 10 ounces swiss cheese

Pork Marinade

  • 2 ounces fresh cilantro
  • 15 cloves garlic
  • 2 ounces minced fresh oregano
  • 1 ounce blended oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 ounce lime juice

Mojito Sauce

  • 1 large onion, minced
  • 6 cloves of garlic, minced
  • 1 ounce fresh oregano
  • 3 cups olive oil
  • 1 cup white vinegar
  • 1 cup lime juice

Horseradish Spread

  • 1 cup plain yogurt 
  • ½ cup sour cream
  • ¼ teaspoon horseradish
  • ½ cup mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon chili oil
  • ¾ cup chives, finely diced

Directions:

Create the marinade by mixing together the lime juice, blended oil, oregano, cilantro, garlic, salt, and pepper. Place holes in the pork, and stuff them with whole garlic cloves. Cover the pork fully with the marinade. Wrap tightly with plastic wrap, and refrigerate for at least 12 hours.

Remove the pork from the refrigerator, unwrap, and place in a roasting pan. Cover the pan with aluminum foil, and place in the oven at 325 degrees for 3 hours. Remove the pork from the oven, let rest for one hour, and slice thinly.

Spread the roast pork on a baking sheet. In a small mixing bowl, combine the minced onion, minced garlic, oregano, olive oil, white vinegar, and lime juice. Add salt and pepper as desired, and pour the mixture over the pork.

To make the sandwich spread, whip the yogurt, sour cream, horseradish, mayonnaise, salt, pepper, chili oil, and finely diced chives together in a large mixing bowl until creamy.

Slice open the hoagie rolls, and apply the sandwich spread to one side of each roll. Place the roast pork on top of the spread. One after the other, layer the sliced turkey, pickles, Virginia ham, and swiss cheese on top of the pork. Close the rolls.

Grill the sandwiches on a greased sandwich press at high heat until both sides of each roll are golden brown. Remove from the press, let cool, and enjoy!

 

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