1 mojo sauce
3 tbsp lemon juice
1 tbsp water
3 tbsp olive oil
3 tbsp chopped parsley
3/4 tsp minced garlic
1 tsp dried oregano
1/2 tsp salt
4 cuban or portuguese rolls, cut in, half
8 slices virginia ham, (abt 4 oz)
16 slices roast pork (see note) (abt, 12 oz)
8 slices genoa salami, (abt 4 oz)
4 slices swiss cheese, (abt 4 oz)
Directions
Put sauce ingredients in a jar. Cover and shake until blended. For
each sandwich: Drizzle 1 tablespoon sauce on bottom half of roll. Top
with 2 slices each ham, roast pork and salami, then 1 slice Swiss
cheese. Drizzle with 1 tablespoon sauce and cover with top of bun.
NOTE: To make Cuban-seasoned roast pork: Rub 1 teaspoon each minced
garlic, oregano and salt on a 1 3/4-pound boneless pork-loin roast.
Roast on rack in 450 F oven 60 minutes, or until meat thermometer
inserted in center reads 160 F. Let stand 10 minutes before slicing.
This hearty sandwich makes great use of leftover roast pork. We've
included a recipe for Cuban-Seasoned Roast Pork (see Note) in case
you don't have any leftovers ready to use for this recipe. You may
also be able to find roast pork in the deli section of your market.
The sandwich is dressed with a sauce for which only La Teresita's
owner knows the recipe. All he gave us to go on is that it's called
mojo, which is a combination of olive oil with any citrus juice, any
herb and any member of the lily family--garlic, onion or shallots,
for example. Here's what we came up with.
* Serves 4. Per sandwich: 682 cal, 48 g pro, 32 g car, 40 g fat, 139
mg chol, 2,173 mg sod. Exchanges: 2 starch/bread, 6 medium-fat meat,
2 fat Woman's Day recipe, MM formatted by Mary Wilson, BWVB02B.
Servings: 4 servings
La Teresita's Cuban Sandwich Recipe brought to you by Recipe Ideas
Categories: Cuban; Sandwich
The History of Recipes
Recipes as an idea can be tracked way back into ancient history, at least as far as the early Egyptians, and possibly even further. Having said that, these, ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to academics is a collection of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main course and desserts, a very modern way of dining. He also informs us how the ancient chefs were skilled in the use of many aromatic flavours, including many that are still in use today such as basil, fennel and asafoetida. Continuing our culinary historical journey, we have two interesting books from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that we all know today, but rather descriptions of the types of meals served to the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices such as basil and rosemary. These new foods and spices was responsible for an increase in manuscripts on cooking, most of which are kept safe in private cookery archives. The TV revolution brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this La Teresita's Cuban Sandwich recipe.
