Leftover Pulled Pork Cubano Sandwich with Pickled Shallots
These easy-to-make pickled shallots will soon be your secret ingredient to take your Leftover Pulled Pork Cubano Sandwich or any sandwich to a whole new level.
Servings 2 sandwiches
Calories 1670kcal
Ingredients
- 6 oz shallots (approximately 3)
- 1 cup cider vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 2 soft baguette
- 5 teaspoon extra virgin olive oil
- 4 slices ham
- 2 teaspoon dijon mustard
- ¼ lb cooked pork roast
- 4 slices Swiss cheese
- 2 large dill pickles thinly sliced
- 2 teaspoon mayonnaise
Instructions
- NOTE: Pickled Shallots need to prepared 3-7 days prior to serving.
- Peel and slice shallots into thin rounds and transfer to an 8-ounce jar.
- In a small saucepan over medium heat add vinegar, sugar and salt. Stir until everything is dissolved and vinegar is just begins to boil. Carefully pour hot vinegar into the jar with the shallots.
- Seal the jar and let it rest until it reaches room temperature, then store in the refrigerator until ready to use. Pickled shallots will keep in the refrigerator for up to 3 months.
- To prepare the Cubano sandwiches, slice baguette in half lengthwise and brush with olive oil. Toast the bread, open face down, on a griddle pan or regular pan over medium heat until just barely golden, about 2-3 minutes. Remove from heat and set aside.
- Brown ham in the same pan for approximately 1 minuter per side then remove from heat.
- Spread dijon mustard onto the bottom slices of the baguettes then add browned ham. Top ham with chunks of pork roast and top with Swiss cheese.
- Place pickles and pickled shallots over the cheese.
- Spread mayonnaise over the top slices of the baguettes and cover sandwich. Place the top piece of baguette over the rest of the sandwich.
- Brush your hot griddle pan or sandwich press with olive oil. Place sandwich onto the hot oiled pan and press down with a Cast-Iron Grill Press (or another heavy pan) until toasted, about 3-5 minutes.
- Flip sandwich over and press again until toasted and cheese has melted, another 3-5 minutes.
Notes
Cooking suggestions: Don't eat pork? Use roast chicken and turkey-based ham instead.
TO STORE: Pickled shallots will keep in the refrigerator for up to 3 months. Leftover sandwiches will keep in an airtight container in the refrigerator for up to 4 days.
You can also can the shallots using hot water. Click here for hot water canning instructions.
Nutrition
Serving: 1sandwich | Calories: 1670kcal | Carbohydrates: 189g | Protein: 96g | Fat: 60g | Saturated Fat: 20g | Polyunsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 4975mg | Fiber: 11g | Sugar: 25g
