Been working out of town on a contract for the past week, and I’ve been put up in “Corporate Housing” (an old house that is sparsely supplied with cooking utensils apparently gleaned from the discard bin at Goodwill).
It’s my last night here and I was going through the fridge to see what I could eat up before I left. I came up with about 1/2# of pulled pork, three slices of Dearborn ham, some pretty good Swiss cheese, an old jar of dill pickles, some horseradish mustard, and a loaf of onion rye bread.
So naturally, a Cuban came to mind.
I started by lightly toasting some buttered rye with a couple slices of Swiss cheese:
Fried up the ham with some pmore cheese and added some pickles:
Added some more cheese, of course:
and turned my attention to the pork. I cooked it up with some cheese:
Put a little mustard on both pieces of toasted bread, and assembled the monster:
Of course, a Cuban ain’t a Cuban unless it’s pressed and crispy, so, back into the pan with the best I could do for a weight:
The rendered drippings that the pulled pork left in the pan coupled with the little bit of sugar from the finishing sauce made for a surprisingly good product:
A dollop of my sauce on the side, and I was ready to go:
Phenomenally good. I’ll definitely try it again under less austere conditions!
It’s my last night here and I was going through the fridge to see what I could eat up before I left. I came up with about 1/2# of pulled pork, three slices of Dearborn ham, some pretty good Swiss cheese, an old jar of dill pickles, some horseradish mustard, and a loaf of onion rye bread.
So naturally, a Cuban came to mind.
I started by lightly toasting some buttered rye with a couple slices of Swiss cheese:
Fried up the ham with some pmore cheese and added some pickles:
Added some more cheese, of course:
and turned my attention to the pork. I cooked it up with some cheese:
Put a little mustard on both pieces of toasted bread, and assembled the monster:
Of course, a Cuban ain’t a Cuban unless it’s pressed and crispy, so, back into the pan with the best I could do for a weight:
The rendered drippings that the pulled pork left in the pan coupled with the little bit of sugar from the finishing sauce made for a surprisingly good product:
A dollop of my sauce on the side, and I was ready to go:
Phenomenally good. I’ll definitely try it again under less austere conditions!
