Sandwiches

Introducing the Roughrider

In the 2014 film Chef, star Jon Favreau builds a food truck business based on selling awesome Cuban sandwiches. In the film, he and his team are driving the new food truck across country, and stop in Austin. Naturally they go to Franklin’s BBQ, and sample the brisket.

They then make a Cuban sandwich using brisket in place of the pork, and name the sandwich The Austin Midnight. This name comes from the medianoche sandwich, so named because it’s traditionally made at midnight; it also uses a milder egg bread instead of the hearty Cuban bread.

Recently, we were making cubanos for dinner, and I decided to use barbecue pulled pork in place of the Cuban pork. The pulled pork was tossed in a little light sauce and heated, along with the ham, prior to adding. The rest of the sandwich was the normal cubano with pickle, mustard, and Swiss cheese, grilled.

The result was an awesome, all American version that I have decided to name The Roughrider, in honor of Teddy Roosevelt and his troop, who showed their stuff to the Cubans in the Spanish American war.

Feel free to pass the word.

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Cuban Sandwich


Cuban Sandwich

Thanks to the movie Chef, I renewed my hankering for Cuban Sandwiches. For those unaccustomed, these are grilled sandwiches made on crunchy Cuban style loaves, and are layered thus, from bottom to top:

  • Yellow mustard
  • Dill pickles
  • Cuban roast pork
  • Smoked ham
  • Swiss cheese or similar (provolone, for instance)
  • Yellow mustard

For years I had settled for regular roast pork, but I decided to do some research on Cuban pork. Here is what I have come up with over the past few months.

Makins

Starting with a trimmed pork shoulder, and marinate overnight thus:

  • Orange juice
  • Juice of 2 limes
  • 3 garlic cloves, peeled and crushed
  • 1 tsp cumin
  • 1 tsp chili powder
  • Cilantro
  • Basil

Then, I put all of this into a crock pot and add just enough water to cover*, and cook on high for 4 to 5 hours.

Let the pork rest 10 minutes, then shred for the sandwiches.

I then get the George Foreman grill going, and start out searing the ham and toasting the bread. I then layer the sandwich as listed above, and butter the top and bottom, then grill until done. With a George Foreman, you can turn 60 degrees halfway through the cook for a nice hatched effect.

Serve with crispy chips and a cold beer.

 

*Use this water to rinse out the baggie

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