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 possible to track the history of recipes way back into the far past, at least as far into history as the ancient Egyptians, and possibly even further. However, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for food preparation.
Closer to modern times, we have some recipe books which date from the 1300s : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they have no connection with the indian food that we all know today, but instead descriptions of the types of meals on the menus of the rich people of the period. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from the Middle-East, such as parsley, basil and rosemary. These new herbs and spices was responsible for an outbreak in recipe publications, most of which are now in academic collections. Like it or not, the introduction of TV brings us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this La Teresita's Cuban Sandwich recipe.
