Cubano-Italiano Sandwich
February 18, 2011
Black and yellow mustard seeds. That's stuntin! (yes I already made a black and yellow mustard seed/Wiz Khalifa joke in a previous post, but it's fun so leave me alone.)
After adding the rest of the mustard ingredients (like brown sugar, balsamic, and paprika) and letting it sit overnight, it looked like this.
I brined the pork overnight and poured out some of the brine into the baking sheet so it would have a wet cooking environment.
I have access to a meat slicer, so I rocked it. If you dont, not a big deal the sandwich will be just as delicious with thicker slices.
Poured some vinegar on these to make a giardiniera.
I bought a fresh ciabatta from a local bakery.
Vibrant and fresh veggies with a vinegary kick.
Ready for the grill.
This is sandwich perfection.
When you take a bite, there is a strange feeling of familiar, yet new. You have had these elements in a sandwich before. The crunch of the bread contrasting the creaminess of the cheese, the bright vinegar complimenting the savory pork and salty ham. All the elements of a Cuban sandwich, wrapped up in an Italian package.
Cubano-Italiano Sandwich
- pork brine
- 4 cups Water
- 1/2 cup Salt
- 1/4 cup Brown Sugar
- 1 cup Red Wine Vinegar
- 1/4 cup Worcestershire
- 1/4 cup Dried Oregano
- 1/4 cup Red Pepper Flakes
- 5 cloves Garlic chopped
- 2 shallots chopped
- Balsamic Mustard
- 1/4 cup Yellow Mustard Seed
- 1/4 cup Black Mustard Seed
- 1 tablespoon Brown Sugar
- 1 teaspoon Turmeric
- 1 teaspoon Paprika
- 1/2 cup balsamic vinegar
- 1/2 cup Vinegar
- 1 teaspoon Salt plus more as needed to taste
- 1/4 cup Water
Instructions
- Brine- Mix all ingredients and stir till salt and sugar are dissolved. Pour into a plastic bag with a pork loin and refrigerate overnight. remove from brine and bake at 325 until internal reaches 155.
- Mustard - Grind the mustard seeds until broken but not fully turned into powder. Mix all ingredients. Stir, taste, refrigerate overnight and taste again adjusting as needed.
- Giardiniera - *amounts not listed* Chop equal parts cauliflower, red pepper, and carrot. Salt heavily and cover with water. Refrigerate overnight. The next day, strain and rinse the veggies. Put into a jar and cover with vinegar. Toss in some oregano and garlic and refrigerate for 2 days before using.