copa cubano sandwich.
September 23, 2011
We’re fortunate enough to have the amazing! incredible! unbeatable! Puerto Rican restaurant Sol Food within driving distance, but it’s a good 45-minute trek from our home base. Some desperate evenings when we’re really jonesing for a cubano sandwich, we’ll pull together what it takes to make our own rendition: the Copa Cubano.
We stumbled upon these Against the Grain Gourmet baguettes, and it turns out they’re really what help make this sando something special. The baguette is crusty on the outside, moist and airy on the inside, and it flattens beautifully under our makeshift sandwich press (picture a heavy cast iron skillet weighted with cans of tomatoes. Goofy, but it works!).
If you’re wanting to make a full meal out of this sandwich recipe, consider pairing it with fried plantains, white rice, pink beans & mixed greens with lime vinaigrette. Now that is a feast fit for a king!
. . .
Copa Cubano
makes 4 6-inch sandwiches
SANDWICH
2 Against The Grain gluten-free baguettes
12 slices turkey breast
8 slices black forest ham
4 tablespoons yellow mustard
4 tablespoons cilantro-lime aioli (recipe below)
6 slices bread & butter-style pickles
1/2 jar Mezzetta Roasted Red Bell Pepper Strips & Caramelized Onions
7 oz. sliced swiss cheese
8 slices tomato, about 1/4-inch thick
2 teaspoons olive oil
DIPPING SAUCE
1/2 cup olive oil
3 garlic cloves, chopped fine
1/4 cup white onion, chopped fine
2 slices jalapeño
2 slices serrano
zest and juice of 1 lime
1 teaspoon chile flake
CILANTRO-LIME AIOLI
1/3 cup mayonnaise
1 tablespoon fresh cilantro, minced
1 tablespoon prepared dipping sauce
MAKE DIPPING SAUCE
Place garlic, onion, jalapeño, serrano, lime zest and juice and chile flake in small heat-proof bowl. Heat olive oil in a small saucepan over medium heat just until smoking. Pour hot oil over garlic mixture and set aside to come to room temperature.
MAKE CILANTRO-LIME AIOLI
In a small bowl, combine mayonnaise, cilantro and prepared dipping sauce. Stir well to combine. Set aside.
MAKE SANDWICHES
Halve the baguettes lengthwise and place cut-side-up on a flat surface. Spread 1 tablespoon of yellow mustard on one half of each sandwich, and spread 1/4 of the aioli on the other half of each sandwich. Top the mustard with 3 pickle slices, then 3 slices turkey breast, 2 slices black forest ham, a few strips of Mezzetta Roasted Red Bell Pepper Strips & Caramelized Onions, 2 slices tomato, and 2 slices Swiss cheese. Top with aioli-coated baguette half. Repeat with remaining ingredients.
Heat a large nonstick skillet over medium-high heat. Coat with olive oil and carefully transfer sandwiches into pan. Weigh down with a sandwich press or a slightly smaller skillet filled with canned goods (e.g. cans of beans). Allow sandwiches to cook until golden brown and warmed through, about 4 minutes per side.
Slice each pressed sandwich on the diagonal. Serve with extra dipping sauce alongside.
