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Southern-Style Cuban Sandwiches

Course: Main Course
Keyword: cuban, sandwiches
Servings: 0

Ingredients

  • 1 12-oz. French bread loaf
  • Chipotle RĂ©moulade
  • 1 lb. sliced barbecued pork without sauce
  • 4 1-oz. provolone cheese slices
  • 1 cup sweet-hot pickles

Instructions

  • Cut French bread loaf in half horizontally; scoop out soft bread from center of each half, leaving a 1/2-inch-thick shell to make filling the sandwich easier. (Reserve soft bread for another use.)
  • Spread inside of bread shells with Chipotle RĂ©moulade. Layer bottom shell with barbecued pork, provolone cheese slices, and sweet-hot pickles. Top with remaining bread shell. Cut into sandwiches.
  • CHIPOTLE REMOULADE
  • 3/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons sweet-hot pickle relish
  • 1 canned chipotle pepper in adobo sauce, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Stir together mayonnaise, Creole mustard, pickle relish, chopped chipotle pepper, parsley, lemon zest, lemon juice, salt, and pepper. Cover and chill up to 3 days before serving.

Notes

Recipe By: Southern Living
SEPTEMBER 2012
Serving Size: 4