As the winter continues I find the dinner's that sound the best to me are the warm, creamy, soups that make you feel like you want to curl up by a fire and do nothing. The other night my son said, "Mom, can we PLEASE not have soup for dinner this week" I then realized that we had soup nearly every night the previous week and so I vowed I would try to get out of my winter-soup-rut and try a few different recipes. I had leftover shredded pork in my freezer and decided to spruce up an old favorite sandwich and make these Cuban Sandwiches something extra special. A traditional cuban has pork, ham, pickles and mustard. I love mustard, but I wanted to go with a sauce that had a creamy flare so we used the mayo from the Spicy Gyros and it was perfect! The different flavors all together made for a flavorful, filling sandwich for any day of the week...and any time of the year ;)
Cuban Pork Sandwiches
2 c. shredded, cooked pork
6 slices of ham
6 slices of provolone cheese
2 tomatoes, sliced thin
6 pieces lettuce, torn
6 bollilo or hoagie buns
Cuban Mayo:
1/2 c. mayo
1/4 c. sour cream
2 T. Dijon mustard or ground spicy mustard
3 dill pickles, diced fine
1 t. horseradish
Salt and pepper to taste
Salt and pepper to taste
Dash cayenne pepper
Warm the pork in a microwave safe bowl for a minute or two until warm. Slice open each hoagie bun. Place a slice of ham on each half of the bun, 1/2 c. of shredded pork, and a slice of cheese. Place the half of each bun with the meat and cheese on it on a cookie sheet. Place under a broiler for 1-2 minutes, or until the cheese gets lightly golden brown and melted. Remove the sandwiches and spread a generous portion of the mayo on to the top of the buns. Place a sliced tomato and lettuce on the sandwich and place the top bun onto the sandwich. Serve warm.
1 comment:
I always order cuban subs at the grocery store deli. I will have to try this!
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