Category Archives: sandwiches

The Big Bad Cuban Sandwich

2 pork tenderloins (about 1.5 lbs each), silver skins removed
7 large garlic cloves, minced
1/2 c fresh orange juice
1/2 c fresh lime juice (or lemon)
1/4 c extra virgin olive oil
2 1/2 tsp table salt (not kosher)
1 tsp ground cumin
1 tsp oregano
1/2 tsp ground coriander
Freshly ground black pepper, to taste
8 cuban rolls (or Italian or French…no baguettes)
Yellow mustard
1 lb thinly sliced black forest ham
1/2-3/4 lb thinly sliced Swiss cheese
Sandwich sliced dill pickles

Place pork tenderloins in large zip-lic bag.

Whisk together garlic, orange juice, lime juice, oil, salt, cumin, oregano and coriander. Add to pork and marinate for 24 hours. **Marinade is good on chicken, chicken wings or shrimp (marinate 4 hours max)

Preheat oven to 400°. Place pork in a 13x9x2-inch baking dish, season with pepper and pour the marinade all around it. Tent loosely with foil and roast for 35-40 minutes (or internal temp of 165° is reached). Remove pork from oven and let rest for 20 minutes before slicing into 1/4-inch slices (or chill, well-covered, until ready to use — up to 3 days).

Assemble sandwiches by spreading mustard on one side of bread; top each with sliced pork, ham, cheese and pickles. Press each sandwich in a panini press until cheese is melted and filling is warm (about 4 minutes).

From Sandra Gutierrez

Brazilian Steak and Cheese Sandwich (Bauru)

4 crusty French rolls or sub rolls, cut in half lengthwise and soft interior removed
1-1 1/4 lb thinly sliced roast beef (1/8 inch)
1-2 large beefsteak or heirloom tomatoes, thinly sliced
1 tsp oregano
Salt and pepper to taste
8 bread and butter pickles
3/4 lb mozzarella cheese, cut into 12 slices

Preheat oven to 400°

Top of half of each bun with roast beef and tomatoes; sprinkle each with 1/4 tsp oregano; season with salt and pepper. Top with 2 pickles and 3 slices of cheese.

Place the open-faced sandwiches on baking sheets and bake just until cheese has melted (but not browned), about 8-10 minutes. Top with the remaining bun halves and serve immediately.

From Sandra Gutierrez

Mexican Torta de Milanese with Pickled Onions and Jalapeños

6 large veal cutlets (about 1-1.5 pounds), pounded to 1/4 inch thick
Salt and pepper to taste
2 large eggs, lightly beaten with 1 tbsp water
1/2 c flour
1-1 1/4 c dry bread crumbs
1/4 c unsalted butter
1/2 c vegetable oil
4 large crusty rolls (French rolls, boltllos, or small ciabatta rolls)
Mayonnaise to taste
Juice of 1 lime
1 avocado, sliced thinly and brushed with lime juice
Romaine leaves
1 tomato, sliced
Pickled jalapeños
Pickled onions

Preheat oven to 300°

Line a large baking pan with a metal rack. Season the veal with salt and pepper on both sides. Place the flour and bread crumbs in a 2 separate shallow pans. Place the bowl of beaten eggs in the center.

Working with one cutlet at a time: dredge in flour, shaking off the excess; cost completely with the egg, and transfer to the bread crumbs, pressing the cutlets into the crumbs so they’ll adhere completely. Let the cutlets sit at room temperature for at least 10 minutes (up to 20 minutes) so they dry a little bit.

In a skillet, mel the butter and oil over medium-high heat. Salute the cutlets on both sides until they are golden brown, about 203 minutes per side. Place the cutlets on the prepared pan and bake until the veal is cook through, about 12-15 minutes. (Cutlets can be frozen at this point and reheated in 400° oven)

To make the sandwiches, spread the bun with a generous amount of mayonnaise. Place the lettuce leaves on the bottom of each bun and top with a cutlet. Top with the avocados, sliced tomatoes, jalapeños, and onions. Serve hot.

From Sandra Gutierrez

Kentucky Derby Hot Brown

1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg
Salt and pepper
14 oz. sliced roasted turkey breast, slice thick
4 slices of Texas toast (crusts trimmed)
4 slices of bacon
2 Roma tomatoes, sliced in half

Make yourself a Mint Julep before you get started.

Preheat oven to 375°.

In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast in oven for 10-12 minutes.

Divide the sauce between each dish, completely covering it. Sprinkle with additional cheese. Place each dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.

From The Brown Hotel

Hot Wing Pork Chop Sandwich with Spicy Blue Cheese Cream Sauce

12 boneless pork cutlets
6 kaiser rolls
2 eggs, lightly beaten
1 tbsp. creole seasoning
1 tbsp. onion powder
1 tbsp. black pepper
1 lemon, zested, juiced
1/2 c. hot sauce
1 box panko bread crumbs mixed with 1 tsp. black pepper, 1 tsp. creole seasoning
olive oil
Blue Cheese Cream Sauce (recipe below)

For the Spicy Blue Cheese Cream Sauce:
4 oz. Gorgonzola cheese
1/2 c. sharp cheddar
1/2 c. jack cheese
1 1/2 c. heavy cream
1 tbsp. hot sauce
1 tsp. black pepper
1/2 tsp. creole seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tbsp. butter
1 tbsp. flour

To prepare the Blue Cheese Cream Sauce, in a medium stock pot melt butter over medium heat, add flour and whisk well for about 1 minute. Add seasonings and toast for about 1 minutes. Add heavy cream and bring to a boil, boil for about 2 minutes.

Add cheese, and hot sauce whisk well. Reduce heat to low and simmer for about 5 minutes, whisking occasionally. Remove from heat, sauce will thicken as it cools.

Rinse cutlets and pat dry. Place cutlets in a flat dish and season with all the seasonings, add the zest and juice of a lemon and add hot sauce and 2 eggs. Mix well and allow to marinate for 30 minutes in the refrigerator.

Mix Panko Bread crumbs in a bowl and set aside. Remove cutlets from refrigerator and mix well. Dip cutlets one at a time in panko, pressing down to allow panko to stick. Repeat and set aside. In a large saute pan, add about 1 cup of olive oil over medium heat.

Fry cutlets about 3-4 minutes per side until golden brown and pork is cooked through. Assemble sandwich by lightly toasting bread, add cutlets and as much blue cheese sauce as you like and serve more sauce on the side to dip.

Note: This dish can be made on the grill, just omit the breading and the eggs in the batter and grill them up.

From Creole Contessa

Poker Casserole

1 lb deli meat (hard salami, pepperoni, prosciutto, ham…whatever combination you like)
2 cans crescent rolls
1 lb cheese (Provolone and/or Mozzarella)
8 oz roasted red peppers, drained
2 peperoncini, stemmed and finely chopped
12 basil leaves
2 eggs
Grated Parmesan cheese

Spray 9×13 glass dish with Pam. Press 1 can of rolls on bottom of dish.
Layer 1/2 of the cheese, then all of the meat, then the other 1/2 of cheese.
Add layer of red peppers, peperoncini and basil.
Top with the other can of rolls.
Mix 2 eggs and Parmesan cheese in bowl and pour over casserole.

Bake at 350° for 45 minutes. Let sit for at least 20 minutes before cutting.

From Deanna King.