Roast Pork Cubano With Cilantro-lime Mayo (4)
1/4 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
1 teaspoon Sriracha sauce
Salt and pepper, to taste
4 soft hoagie or sub rolls
8 thin slices leftover pork
8 thin slices Black Forest ham
1 cup dill pickle slices
8 slices Swiss cheese
2 tablespoons unsalted butter, softened
In a bowl, mix mayonnaise, cilantro, lime juice, Sriracha, salt, and pepper. Top each of bottom rolls with pork, ham, pickles, and cheese. Spread tops with mayonnaise and cover sandwiches with them. Heat a large, cast-iron skillet over medium-low heat. Add 1 tablespoon of butter and when it melts, 2 of sandwiches. Top with another heavy skillet to press down lightly. Cook for 3 to 4 minutes or until sandwiches brown lightly. Turn and cook 3 to 4 minutes more or until undersides are brown. Use remaining 1 tablespoon butter to cook remaining sandwiches in same way. Cut into thirds
The Boston Globe July 13, 2011
1/4 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
1 teaspoon Sriracha sauce
Salt and pepper, to taste
4 soft hoagie or sub rolls
8 thin slices leftover pork
8 thin slices Black Forest ham
1 cup dill pickle slices
8 slices Swiss cheese
2 tablespoons unsalted butter, softened
In a bowl, mix mayonnaise, cilantro, lime juice, Sriracha, salt, and pepper. Top each of bottom rolls with pork, ham, pickles, and cheese. Spread tops with mayonnaise and cover sandwiches with them. Heat a large, cast-iron skillet over medium-low heat. Add 1 tablespoon of butter and when it melts, 2 of sandwiches. Top with another heavy skillet to press down lightly. Cook for 3 to 4 minutes or until sandwiches brown lightly. Turn and cook 3 to 4 minutes more or until undersides are brown. Use remaining 1 tablespoon butter to cook remaining sandwiches in same way. Cut into thirds
The Boston Globe July 13, 2011
