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Recently we watched Chef on video. It was a bit long, but the happy ending made it totally worth it and we resulted with The Cuban sandwich for dinner, which is always a win/win for me! We had most of the fixin’s from the Parrillada Mixta we created for the progressive dinner and some ordinary staples like, French stick, dill pickles, cheese and onion confit. It made for a very tasty meal.

Cuban_4093

My baguette turned out rather thin but it still had that delicious chewy texture that French baguette should have.

Cubano (adapted from Chef, the movie)

Makes 4 small sandwiches (about 8-10 cm or 3-4″ long)

Ingredients:

  • 4 smallish portions of baguette
  • 4 tbsp yellow mustard
  • 4 tbsp onion confit
  • thinly sliced leftover steak, to cover one side of bread
  • thinly sliced Argentine Chorizo, to cover one half of bread
  • 8 thinly sliced pieces of cheese (we used sharp cheddar)
  • 4-6 thinly sliced dill pickles (depending on the size of the pickle)
  • Butter

Directions:

  1. Preheat your double sided grill (like a panini) until smoking hot.
  2. Slice each baguette in half and reserve the top half.
  3. On the bottom half, spread 1 tbsp of onion confit on each slice.
  4. Layer the thinly sliced meat, then sausage, then dill pickles and lastly the cheese.
  5. On the top half, smear 1 tbsp yellow mustard on each slice.
  6. Top the sandwich.
  7. Grill the sandwich so that it’s heated all the way through and the cheese has melted. Eat immediately.
Cuban_4098-2

Perfectly grilled so that meat is hot, the cheese is melted and the bread is delicious.

Notes:

  • For the baguette, I used this recipe. It was very labour and time intensive but the result of the texture was perfect!
  • For the onion confit, I used this tried and true recipe.
  • The meat is generally slow cooked with a variety of spices and the onion confit is not a usual component of a Cubano, so that’s why I called it ‘adapted’
  • Even though the sandwiches were small, they were very filling and I would say one would have done us just fine. Yes, we’re pigs.

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