Give your Cuban sandwich a Cajun twist

Give your Cuban sandwich a Cajun twist

Prep Time

20 minutes

Cook Time

10 minutes

Serves

4 people

There’s nothing complicated about a Cuban sandwich: pork, ham, mustard, pickles and cheese on bread that generally resembles a baguette. What differentiates a good Cuban sandwich from a great one is the quality of ingredients selected.

This recipe from The South’s Best Butts by Matt Moore does away with the ham, but adds an essential ingredient that gives this Miami classic a Cajun spin: homemade chipotle rémoulade.

The smokey, tangy rémoulade pairs perfectly with smoked pork and melty cheese, and the hollowed out bread allows the flavor of the meat to take center stage.

Ingredients

For the sandwich

  • 1 loaf French bread
  • 1 pound smoked pork
  • 4 provolone cheese slices
  • 1 cup sweet-hot pickles

For the chipotle rémoulade

  • 3/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons sweet-hot pickle relish
  • 1 canned chipotle pepper in adobo sauce, chopped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1/2 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 pinch salt and pepper

Preparation

For the chipotle rémoulade

  • 1 Stir together all ingredients in a small bowl. Cover and chill up to 3 days before serving. (Makes 1 cup).

To assemble the sandwiches

  • 1 Cut the French bread loaf in half horizontally, then scoop out the soft bread from the center of each half, leaving a 1⁄2-inch-thick border.
  • 2 Spread the inside of bread shells with the chipotle rémoulade. Layer the bottom shell with the smoked pork, provolone cheese slices, and sweet-hot pickles. Top with remaining bread shell. Cut into individual sandwiches.

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