What’s that? You also thought Cuban Sandos sounded like exactly the end-of-the-week treat you needed??
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. But 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
- Swiss cheese, dill pickles, caramelized onion mustard, and roasted garlic aioli
- Red cabbage slaw
- Chipotle spiced steak fries
What you’ll need from home:
- Aluminum foil-lined sheet tray + extra foil
Total prep time: 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 lengthwise.
- Remove the sheet tray carefully from the oven and add on your ciabatta, cut side up.
- Pop the sheet tray back in the oven for 5 more minutes or until warmed to your liking!
- Mix your slaw and roasted garlic aioli up in a bowl. Give it a little taste, and season with S+P to your liking!
- Time to assemble your sando! Take your slices of warmed bread and spread your caramelized onion mustard on each half.
- Layer the bottom side with the pork + bacon and then the pickles. Arrange your cheese slices on the other side.
- Carefully, toss that first sheet of foil you used, and then line your tray with a new one.
- Place your sando open-faced on the freshly lined tray, then pop it in your 375F oven for just a couple minutes so the cheese is all meltyyyy.
Remove your sando halves from the oven, stack ‘em, and give it a good press. Plate with fries and slaw, and devour it all!
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!