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RECIPE: Smoked Cuban Sandwich with Mac & Cheese Croquettes

Oct 10, 2014 12:14PM, Published by A Kitchen Drawer Writer , Categories: Food+Drink




Originally published in Volume 6 Issue 5 of Kitchen Drawer Magazine
By Chad McDaniel

Smoked Cuban Sandwich

Smoked pork tenderloin, sliced

Olive oil or butter

Cuban bread

Whole-grain mustard

Yellow mustard

Dill pickles

Maple-glazed deli ham, sandwich sliced

Grilled red onion

Swiss cheese, sliced

Smoked Gouda cheese, sliced

Arugula

Dry Rub for Tenderloin

1 tsp paprika

1 tsp cumin

½ tsp coriander

½ tsp granulated garlic

2 tsp salt

¾ tsp black pepper

Prepare charcoal grill for indirect grilling. Coat tenderloin with olive oil and season with Dry Rub. Smoke tenderloin for 10-15 minutes away from heat, then finish over direct heat for 8-12 minutes until meat is medium to medium well (around 150º). Allow pork to rest 10 minutes before slicing.

To prepare, split Cuban bread in half lengthwise, then layer from bottom to top with mustards, pickles, pork tenderloin, ham, onion, cheeses, and arugula. Slice into four individual sandwich-size portions.

Lightly coat a large skillet with olive oil or butter and heat to medium on a stovetop. Place sandwich portion on the skillet and place another heavy skillet on top. Press down firmly and cook each sandwich for two to three minutes per side until compressed and the bread is browned and crisp.

Mac & Cheese Croquettes

Prepared mac & cheese, chilled overnight and sliced into 1" cubes

Oil for frying

All-purpose flour for dredging

2 eggs, beaten

Panko bread crumbs for dredging

Heat about one inch of oil in a cast-iron skillet on medium. Submerge the handle of a wooden spoon in the oil; when bubbles appear around spoon handle, the oil is ready. Dredge each mac & cheese cube in flour, then dip into beaten egg, and then into bread crumbs to coat. Fry each cube for about two minutes on each side until golden brown, then drain on paper towels. Serve with Sriracha Mayo Sauce.

Sriracha Mayo Sauce

1 part mayonnaise

¾ part Sriracha sauce

¼ part ketchup





recipe Volume 6 Issue 5 Chad McDaniel


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