Happy Friday, all! Throughout this week my mom and I have been trying to work through the mountain of pork we made on Sunday. (I know, poor us.) Instead of simply gorging ourselves on the same, yet delicious, pork pernil meal, we decided to try our hand at a leftovers recipe. We both love a hot cuban sandwich right off the press, and were thinking along those lines, but thought we’d come up with something a little more original. This sandwich features a tasty chipotle mayonnaise that adds a smoky, spicy kick, and rich manchego cheese that melts beautifully. It is also the perfect vehicle for consuming the rest of those pork pernil juices! Here’s the recipe:
Pork Pernil Round Two Sandwich
- 1 loaf of Cuban bread
- Leftover Pork Pernil
- Chipotle mayonnaise
- Thinly sliced vidalia onion
- Sliced Manchego cheese
- Leftover Pork Pernil cilantro-lime sauce for dipping
- 1/2 jalapeno, seeds and stems removed and minced (optional)
Cut the bread into the desired size for your sandwich(es) and then slice in half lengthwise. Remove some of the bread from the top half so you can stuff that baby with plenty of goodness! Spread a couple tablespoons of the chipotle mayo on the bottom piece of bread, add ample leftover pork, a sprinkle of jalapeno (if you wish), the onion slices, a handful of arugula, and then top it all with hearty slices of Manchego. Place the top piece of bread on the sandwich, wrap the entire thing loosely, but securely, in one layer of aluminum foil, and press on a hot pan until the bread is toasted, the cheese is melted, and everything is warmed through. Serve with a side of the leftover cilantro-lime juices for dipping and extra napkins!
I also thought it would be worth mentioning my mom’s nifty panini press that made quick work of these awesome pressed sandwiches. Yes, it is Le Creuset. Yes, it is gorgeous. Yes, we are obsessed. Our sincerest apologies. However, this square grill pan and press set is as functional as it is heavy. Though it may be difficult for me to pick up with what my mom calls my ‘noodle arms,’ the weighted press piece pretty much does all the work for you. Check it out!
(And if you’re like me and can’t afford your own, you can always buy a big brick from Home Depot, wash it, and wrap it in plenty of aluminum foil. It works like a charm to press sandwiches!)
Upon tasting this pernil round 2 recipe, I immediately knew that it needed a drink to go along with it. I fancy a fresh and well-made margarita, but these days so many of them are made with horribly sweet and/or sour bottled mixes. I’m not sure when bars and restaurants began forgoing fresh citrus juices for sugary synthetic replacements, but I am so not on board. After a little experimenting in the kitchen, I came up with a simple, refreshing twist on a margarita that doesn’t end up leaving me with a stomach ache.
Ashley’s Sparkling Marg
- Juice of 1 ripe lime
- 1 1/2 oz. blanco or silver tequila
- 1/2 oz. of Grand Marnier
- 1/4 tsp. agave syrup
- Plain seltzer water
Mix the first four ingredients together in a glass. Top it off with the seltzer and some ice. Stir well and garnish with a slice of lime.
That’s all for this week’s Dish! If you’ll excuse me, I’m off to finish unpacking my clothes while sipping on a sparkly marg. Enjoy your weekend, everyone. 🙂