What’s that? You also think Cuban Sandos sound like exactly the start-of-the-week-pick-me-up you need??
Traditionally, these tasty sandwiches are 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! Let those flavors meld together before the first bite 🙂 Alright Fam, time to assemble your sando!
What’s in your bag:
- Roast pork + bacon
- Caramelized onion mustard
- Swiss cheese
- Dill pickles
- Red cabbage slaw
- Honey mustard dressing
- Chipotle spiced steak fries
What you’ll need from home:
- 2 sheet trays lined with aluminum foil
Total prep time: 10-15 minutes
The Pork + Bacon + Fries
- Preheat your oven to 375F.
- Drizzle a sheet tray with olive oil and lay the pork + bacon on one side. Fries go on the other. Leave room for your ciabatta!
- Heat in the oven for 10 minutes.
- While in the oven, slice your ciabatta in half.
- Remove the sheet tray carefully from the oven and add your ciabatta.
- Pop the sheet tray back in the oven for 5 final minutes or until warmed to your liking!
- Mix your slaw and your honey mustard dressing up in a bowl. Season with S&P to your liking.
- Spread your caramelized onion mustard on each half of bread.
- Layer one side with the pork + bacon and then the pickles. Add your cheese to the other side.
- Place your sando open face on that other sheet tray. Put it in your 375F oven for just a couple minutes so the cheese is all meltyyyy.
Remove from the oven and close it up (press down on the top with a spatula for a minute or so if you want that panini effect). Plate your sando with some fries and slaw, and devour it all!