So the exact origin of this TASTY sando is unknown, but here’s the general gist of its presumed history: While it may have been first created by Cuba’s indigenous population, the Taíno, it also eventually took root in South Florida (Tampa) where Cuban immigrants working in cigar factories would eat a variation of this sandwich for lunch. The mixed meat style sandwich is often pressed “a la plancha” (on a griddle) to push all of the fab flavors together. If you have a panini press, that might be a great final touch— and if not, just press down on your sando with a spatula to replicate the effect! Alright Fam, time to assemble your sando!
What’s in your bag:
- Roast pork and bacon
- Caramelized onion mustard
- Shredded cheese
- WECO dill pickles
- Red cabbage slaw
- Honey mustard dressing
- Steak fries
What you’ll need from home:
- 2 sheet trays lined with aluminum foil
The Pork + Bacon + Fries
- Preheat your oven to 375F.
- Drizzle a sheet tray with olive oil and lay the pork and bacon on one side. Fries go on the other.
- Heat in the oven for 8–10 minutes until everything’s crispy, then remove.
- Toast in the toaster or toaster oven until golden.
- Mix your slaw and your honey mustard dressing up in a bowl.
- Season with S&P.
- Cut your toasted ciabatta in half lengthwise.
- Spread your caramelized onion mustard on the inside of each half of the roll.
- Layer one side with the pork + bacon and then the pickles. Add a sprinkling of cheese to the other side.
- Place your sando open face on that other sheet tray. Put it in your oven and leave it in there for just a couple minutes so the cheese is all melty.
Remove from the oven, close it up, plate with some fries and slaw, and devour it all!
That’s it! Dinner solved, dinner served. #weareWECO