5 Ninth's Cubano Sandwich

[iceman]

Hab, I just read an article in the local paper about Zak Pelaccio of Fatty Crab and 5 Ninth in Manhattan.
He had his recipe for a Cubano sandwich in there. Have you ever heard of those places?
The sandwich had shredded pork, Gouda cheese, prosciutto and pickled jalapeno's in it. He also spread a aioli over it. It looked pretty good. Simple but I would say full of taste according to the ingredients. I'll save the article and recipe for you if you want.

[manxman]

The sandwich had shredded pork, Gouda cheese, prosciutto and pickled jalapeno's in it. He also spread a aioli over it. It looked pretty good. Simple but I would say full of taste according to the ingredients.

Post it here if you get a minute Iceman, sounds too good to miss out on!  ;)

[Habanero Smoker]

I agree. It would be nice if you could post it. I'm not familiar with that resturaunt. The next time I'm in the City I will have to check it out.

Looks like I will be making some more Pan Cubano soon. :P

[iceman]

 5 Ninth's Cubano

Recipe By     : Zak Pelaccio
Serving Size  : 4              Note: I would use Habanero Smoker's Pan Cubano Bread recipe for this.   

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5           each  jalapeno pepper
  2           cups  white vinegar
  1/2        each  small white onion -- thinly sliced
  1           teaspoon  pickling salt
                        ------------------------------------------
                        ------------------------------
  2         each  egg yolk
  1         clove  garlic -- minced
  1/2      teaspoon  Dijon mustard
  1/3      cup  extra virgin olive oil
  1/3      cup  canola oil
  1/2      lemon  lemon juice -- squeezed
                        salt to taste
                        ------------------------------------------
                        ------------------------------
  3/4        pound  smoke cooked pork -- shredded
  2           each  baguettes ends trimmed and halved
              crosswise -- halved lenghtwise
  1           cup  Gouda cheese -- shredded
  12         each  slices prosciutto
  1           teaspoon  extra virgin olive oil

FOR THE PICKLED JALAPENOS

At least 2 days before serving time, prepare jalapenos.

Place peppers in a heat proof bowl.

In a sauce pan, warm vinegar, onion, and salt over medium-low heat for 5
minutes, stirring to dissolve salt.

Pour liquid over jalapenos and let cool to room temperature.

Cover and refrigerate for at least 2 days and up to 2 weeks.

--------------------------------------------------------------------------
----------------------------------------------------------------

TO MAKE AIOLI

In a food processor, combine egg yolks, garlic and mustard.

With motor running, add oils in a slow steady stream.

Blend in the lemon juice and salt.
Refrigerate until ready to use.

--------------------------------------------------------------------------
----------------------------------------------------------------

TO MAKE THE SANDWICH

Seed and slice jalapenos lengthwise into thin strips.

Warm pork in a microwave or in a small skillet.

Spread inside of baguettes with aioli.

Divide remaining ingredients (except oil) among the four sandwiches
layering cheese, jalapenos, prosciutto and pork.

Top with remaining baguette half.

Heat a large skillet over high heat. place a second skillet (preferably
cast iron) over high heat at the same time.

When pans are hot add oil to the first skillet.

Place sandwiches in skillet and press second skillet on top to flatten
sandwiches.

Cook about 1 to 2 minutes on each side until bread is golden brown and
cheese is melted.

Source:
  "5 Ninth's Resturaunt"
                                    - - - - - - - - - - - - - - - - - - -

[Habanero Smoker]

Wow! Thanks for the recipes. I didn't realize it was that lengthy.