Gourmet Grub Cubano Sandwich with Bourbon OnionsPrint Friendly Version
Yield: 4 servings
INGREDIENTS WEIGHTS MEASURES
(Makes about 2 cups):
Yellow onion, julienne 2-1/2 pounds
Cooking oil 2 cups
Brown sugar 3-1/2 ounces
Sea salt 1 tablespoon
Ground black pepper 1/2 teaspoon
Bourbon 1/4 cup
Smoked pork, thinly sliced 8 ounces
Ham, thinly sliced 8 ounces
Bourbon Onions 4 ounces
Challah bread 8 slices
Unsalted butter as needed
Gruyere cheese 8 slices
Dijonnaise as desired
Kosher dill pickle planks 16
For Bourbon Onions: In a large sauté pan, add oil and heat until the oil starts to smoke. Add onions to the pan. Cook the onions on high heat, stirring frequently until the onions start to blister on the edges. Add sugar, salt and pepper. Lower heat and cook, stirring frequently, until the onions turn golden brown. Deglaze the pan with the bourbon and simmer until liquid is reduced to glaze. Product can be stored in the refrigerator for about a week.
For Cubano Sandwiches: In a pan, combine pork, ham and onions and heat through. Butter the Challah bread on one side of each slice then place on a nonstick pan or griddle at medium heat. Spread Dijonnaise on four bread slices and top with cheese and pickles. When cheese has melted, top with meat and onions and remaining slices of bread. Grill sandwich to warm through. Cut sandwiches in halve. Serve immediately.
This recipe provided by Chef Justin Brown, executive chef/owner of Gourmet Grub Scratch Kitchen in Greeley, Colo.