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
It is quite feasible to trace the history of transcribed cooking instructions way back into distant history, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a very modern way of dining. Aspicius describes how the chefs of Roman times used a good variety of aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Closer to modern times, there were some interesting books published in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that we all know today, but instead descriptions of the types of meals eaten by the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy lands, including spices like parsley and basil. These new foods and tastes led to an explosion in books on cookery, the majority of which are kept safe in private collections. By the time we get to the twentieth century, cookery publications were greatly in demand as a result of better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this La Teresita's Cuban Sandwich recipe.
