Cuban "Sandwich" Casserole

[jcam222]

Wow! I don't know how I missed this but this looks awesome!!!!

Thanks! Pretty tasty and freezes well too.

 

[indaswamp]

I don't know how I missed this thread on the first and apparently second time around....glad I've seen it now though!!! Looks killer Jeff!!!

 

[Brokenhandle]

I don't know how I missed this thread on the first and apparently second time around....glad I've seen it now though!!! Looks killer Jeff!!!

You missed it... I've had already responded, twice, and had forgotten lol! Oh yes, the never ending " need to try that list"!

Ryan

 

[jcam222]

You missed it... I've had already responded, twice, and had forgotten lol! Oh yes, the never ending " need to try that list"!

Ryan

Man I hear you, mines huge

 

[JLeonard]

You missed it... I've had already responded, twice, and had forgotten lol! Oh yes, the never ending " need to try that list"!

Ryan

yeah, its on the list right behind the pulled ham recipe.

Jim

 

[BrianGSDTexoma]

I been wanting to make this for so long now. I have the pulled ham in freeze and just wrapped a pork butt to finish up. Going to happen soon!

till working on that bottom layer to tighten it up. Definitely important to make extra sauce. The sauce really makes it.

I going to scale down but think keep the sauce the same.

 

[luvcatchingbass]

In my ongoing quest to be better at using leftover refrigerator ingredients and rotate freezer stock I did this dish today. I love doing casseroles to have leftovers all week. This used up the ham, pork , partial jars of pickles and relish and the end of a bottle of Dijon. After reviewing a few recipes online and modified to what I felt would be better. You will see I veered from this some based because of on hand ingredients but adding to my recipe file as written below.

• · 2 lbs. smoked pulled pork
• · 1 lbs. double smoked pulled ham*
• · 5 cups shredded Swiss cheese
• · 1 ½ cups heavy cream
• · 8T Dijon Mustard
• · 8 oz. cream cheese
• · 2 eggs
• · 8 oz. dill pickle chips
• · 1/2 cup dill pickle relish

*Can sub diced ham or deli ham First I started with making the Dijon cream. Soften 8oz cream cheese in the microwave , add to the 1 1/2 cups heavy cream and 8T Dijon mustard. Whisk until smooth, heat in microwave as necessary. Can you an immersion blender as well. Set half aside to be used as a serving sauce. In what remains whisk in two eggs. Not a great pic but this is the beginning of it. View attachment 654075I did this in cast iron but you could certainly use alternate pans. Sprayed with olive oil and added the pulled pork.View attachment 654076Pour the egg mixture over the pork and mix in.View attachment 654077View attachment 654078Next up layer on 3 cups of Swiss cheese. I could tell I was going to be short on shreds for topping the casserole so improvised with some baby Swiss slices. Topped off with the dill relish View attachment 654085Time to add the ham. I did chop the pulled ham up a bit and reserved a small amount to mince for topping.View attachment 654080After layering on the ham top with remaining Swiss cheese , pickles and the finely chopped remaining ham.View attachment 654081Into the oven @ 375F for 20 minutes and another 10 @425F. Likely you could just do 25 minutes at 400F.View attachment 654082View attachment 654083It’s been awhile since I’ve attempted nice plating so plated with the Dijon cream drizzle and some more dill relish. Reasonably satisfied with the plating although another color in the scheme would have been useful. View attachment 654084Flavor wise very tasty. If you like a good Cuban sandwich you’ll love this. The additional Dijon sauce and relish for serving is definitely mandatory. Next time I make this I’ll likely make extra sauce. Thanks for looking!View attachment 654085

I love a good Cuban Sammie! Will need to keep this in mind for sure

 

[jcam222]

This is one of my favorite creations. Looking forward to seeing what you think. Make plenty of the sauce as it's good to drizzle on when serving too.

 

[chef k-dude]

Looks and reads delicious. I love a good ole "clean out the fridge" dish! And this is Keto too, all the way down to the dill relish.

Taking note of the Dijon cream sauce. Looking around the web, I didn't see anyone else using the cream cheese, but I like the idea. Does the sauce get firm as it cools?

A side note, if you are low carb, have you made cheese sauce using sodium citrate? I found it when we were low carb and still use it. Eliminates the need for a roux and really simplifies making the sauce. Basically almost any shredded cheese, chicken broth, seasonings and sodium citrate.

 

[jcam222]

Looks and reads delicious. I love a good ole "clean out the fridge" dish! And this is Keto too, all the way down to the dill relish.

Taking note of the Dijon cream sauce. Looking around the web, I didn't see anyone else using the cream cheese, but I like the idea. Does the sauce get firm as it cools?

A side note, if you are low carb, have you made cheese sauce using sodium citrate? I found it when we were low carb and still use it. Eliminates the need for a roux and really simplifies making the sauce. Basically almost any shredded cheese, chicken broth, seasonings and sodium citrate.

The sauce does firm up a lot when cool but just heat a bit and it's ready to go again. I have used sodium citrate to make smooth cheese sauces