The local paper ran a recipe from the Pillsbury Bakeoff. A woman in my town
won $10,000 in the "dinner made easy" category. It sounds sort of good, but
I'll have to change some things.
Here's the recipe and my comments/changes. I've also cut out some of the
stupidity in the directions:
Cuban-Style Sandwiches
Ingredients:
1 package (17 oz) refrigerated cooked pork roast au jus (can't say that I've
seen this in a store, but it's not something I'd look for)
1 can (13.2 oz) Pillsbury refrigerated country Italian loaf (I've got some
homemade dough going. It's part whole wheat, part white)
1 t ground cumin
2 t minced garlic in water from a jar (no jar here)
1/4 lb thinly sliced cooked honey ham (I've got deli ham, but it's not honey
ham)
4 slices (1 oz each) pepper jack cheese. (probably will use some kind of
Swiss. And more of it.)
1 cup beef broth (probably not)
1 can (4.5 oz) Old El Paso
chopped green chiles (this is the way the recipe was printed. I'm thinking
the chiles belong a line up, otherwise I have no idea what Old El Paso
product they're looking for)
not in their recipe -- hamburger dill pickle chips -- these are classic in a
Cuban sandwich, so I might add them)
Heat oven to 350. Spray baking sheet with cooking spray (I'll use cornmeal
instead). Drain juice from pork roast into blender (where did that pork
roast come from? Ah, the first item wasn't just the au jus, there was meat
there, too!). Set aside. Shred or chop pork into bite-size pieces. Set
aside. (I've got some leftover pork roast that is sliced. I'll use that.
Unroll dough (very specific size directions here. Just make 2 rectangles
from the dough) Sprinkle each dough rectangle with 1/2 t cumin and 1 t
garlic. Place half of ham and half of cheese in 3-inch-wide strip lengthwise
down center of each rectangle. Pork goes on top of the cheese. If I add the
pickles, they'd be on top of the cheese.
Bring sides of dough up to meet. Pinch closed. Pinch ends closed. Put
seam-side down on baking sheet. Cut slashes in top of loaves. (If I was
going to slash, I'd do it after some rising time. Oddly enough, this recipe
doesn't have any rising time, it goes right into the oven for 25-30
minutes.) Or until golden brown. Take off sheet, cool on rack 5 minutes.
Meanwhile (back at the blender) pour broth and undrained green chiles into
blender with juice from pork. Blend on med-high speed until smooth. Pour
juice into microwavable container(s) and heat on high until hot.
Cut sandwiches diagonally. Serve with juice mixture for dipping.
-- Well, hmmmm... I've got juice left from my pork roast, and it's got
garlic in it. I don't know if I'll use the garlic in the "sandwiches" or if
I'll whizz them up to make the dipping sauce. I'm thinking I might leave the
cumin out of the sandwiches and put that in the sauce as well. We'll see.
Results later.
Donna