Recipe, S'il Vous Plait (RSVP): Gringo Sandwiches
We're not purists, though, preferring to ditch the pickles and sometimes even the mustard. When done just right, though, a Cuban is a thing of beauty.
Today, inspiration struck. I made a wonderful 4 pound pork loin on the grill last night, which there is probably 3 pounds remaining. I've got all the other ingredients we eat AND this amazing barbeque sauce Ed calls Awesomeque. (Pssst, it's really this guy's Pig pucker sauce and dude, thanks for the recipe!)
Why not make Gringos, since taking the pickles and mustard off the sandwich would alter it from Cuban status?
So, this is my Gringo Sandwich:
1/2 pound sliced ham (we have an applewood smoked from our local supermarket deli that we love)
1/2 pound thin sliced pork loin (you could probably get this from the deli, too, but I like the flavor of fresh better)
4 or 5 slices provolone cheese
handful of lettuce
one loaf Cuban or Italian bread
3-4 tablespoons barbeque sauce of your choice.
butter or olive oil
Now, you could serve this cold, but warm is the way to go.
Heat up a griddle pan at medium heat, butter pan and sandwich liberally and place sandwich (cut into halves) onto griddle, then weigh it down to flatten with another pot or pan. Cook for 3 minutes.
Flip over, then cook another 3 minutes. Serve warm.
Embrace your gringo status!