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RECIPES x THE CUBAN SANDWICH AT ANGEL PARK GOLF CLUB
• 4 oz Black
Forest Ham
thinly sliced
• 2.5 oz Mojo
Marinated Pork
Loin thinly sliced
• 4 slices of
Swiss Cheese
• Yellow Mustard
• Kosher Pickle
Planks
• Whole Butter
• 1 8-inch Cuban
roll
• Sear in
house Mojo
marinate (find recipes online)
and roasted pork loin sliced
to order to seal in the juices
and black forest ham on the
flat top of roll.
• Liberally spread
whole
butter on the crust sides
of both top and bottom
halves of bread and place
on the flat top.
• Place
2 slices of Swiss
cheese on the bottom half
of the bread.
• Spread
yellow mustard
on the top half of the bread
and place pickle planks on
top of the mustard.
• On the flat top
assemble
the sandwich as follows:
Place the pork loin on top
of the Swiss cheesed bottom
bread, then the ham, then
the other 2 slices of Swiss
cheese, then the mustard
and pickled top bread.
• Place
a heavy iron frying
pan on top to press the
sandwich until crust is
golden brown and cheese is
melted. (NOTE: Traditionally,
Cuban sandwiches do not
have Panini press lines, so
we use the traditional iron
frying pan press method.)
• Slice
on the diagonal and
shingle sandwich on a plate.
INGREDIENTS
STEPS
OB SPORTS GOLF & LEISURE
x
FALL 2014
