cigar city cuban sandwich
This is my opening round sandwich from World Food Championships. We were required to make a Cuban Sandwich, so mine combined the traditional sandwich of Ybor City with a modern twist. We served it in cigar boxes on a bed of tobacco leaves. In the end, we scored a 90/100!
prep time
25 Min
cook time
1 Hr
method
Sandwich Press
yield
6 serving(s)
Ingredients
- MADURO PORK
- 1 pound thin sliced pork steak
- 12 ounces cigar city maduro brown ale
- 3 tablespoons minced garlic in olive oil
- 2 teaspoons onion powder
- MADURO PORK GLAZE
- 12 ounces cigar city maduro brown ale
- 2/3 cup brown sugar
- 1 - bay leaf
- 1/2 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon butter
- GREEN TOMATO & RED ONION PICKLES
- 2 - medium green tomatoes
- 1 - large red/purple onion
- 12 ounces cigar city jai alai ipa
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- 1 tablespoon minced garlic
- 2 tablespoons pickling spice
- 1/2 cup sugar
- 1/8 cup pickling salt
- SANDWICH
- 1 - loaf of cuban bread
- 1/2 pound shaved serrano ham
- 1/4 pound thin sliced hard salami
- 1 - maduro pork
- 1/4 pound imported swiss cheese
- 1/4 cup brown mustard
- 1/4 cup mayonnaise
- 1 - green tomato & red onion pickles
How To Make cigar city cuban sandwich
-
Step 1For the Maduro Pork... Remove any bones or bone fragments from pork. Salt & pepper generously on each side. Place pork in a pressure cooker. Add beer, garlic, and onion powder cubes. Turn on pressure cooker. Cook for 30 minutes. Meanwhile, combine beer, brown sugar, bay leaf red pepper flakes, onion powder cube, garlic powder, and butter. Bring to a boil. Reduce heat slightly and continue boiling for 20 minutes to reduce. Remove from heat and allow to cool while waiting for pork. After 30 minutes in the pressure cooker, remove pork and chop. Place chopped pork on a foil lined cookie sheet. Drizzle with Maduro glaze and broil for 1-2 minutes.
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Step 2For the Green Tomato & Red Onion Pickles... Combine all ingredients except tomato and onion in a large pot and bring to a boil. Add tomatoes and onion, cover, and remove from heat. Allow tomatoes and onion to pickle for 20 minutes. When ready to make sandwiches, strain pickles into a colander to remove excess pickling liquid. Add sliced green tomatoes and onions to pickling liquid after it comes to a boil. Cover and remove from heat. Allow to sit for 25-30 minutes. Drain.
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Step 3Assembly: Remove ends from Cuban bread and divide into 4 equal portions. Split each bread portion. On bottom slice, spread a thin layer of mustard, and on the top, spread a thin layer of mayonnaise. On top of the mustard, place 2-3 green tomato pickles, several pickled onion slices, 2 slices of salami, a generous portion of chopped Maduro pork, a generous portion of shaved ham, and 2 slices of Swiss cheese. Press each sandwich for 3-4 minutes or until flattened and crispy. Cut sandwich on the bias and serve warm with a side of the pork cooking liquid.
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