We kick off a segment called Food Around the World. Today chef Angie takes up to Cuba for a simple recipe with lots of flavor.
The next time you roast port, be sure to save the leftovers for this Latin treat. This recipe is for one sandwich. You can increase the ingredients depending on how many you want.
1 teaspoon fresh orange juice
1 teaspoon red wine vinegar
2 teaspoons olive oil
1 sourdough baguette, cut into an 8 inch length, then lengthwise in half, inside scooped out somewhat
1 teaspoon Dijon mustard
3 thin slices Monterey Jack cheese
Thin slices of sweet pickles to cover length of sandwich
2 thin slices baked Virginia ham
2-3 very thin slices roasted pork
To make the vinaigrette, combine the orange juice, vinegar and 1 teaspoon of the oil. Lightly brush the inside of the bread halves with the vinaigrette
Spread the mustard over the bottom half of the bread. Cover with the cheese, pickles, ham, and pork; then cover with the top bread half.
Heat the remaining teaspoon oil in a nonstick skillet. Place the sandwich in the skillet, bottom side down. Weight the sandwich with a heavy pot lid and brown over medium heat until the cheese starts to melt. 1-2 minutes on each side. To serve, cut in half diagonally, from corner to corner.