Wednesday, January 4, 2012

Cubanos with Chipotle Mayo

What happens when you are in charge of making the pernil (roasted pork shoulder) for your family's New Year's Eve party and you have massive leftovers the following day?  You make Cuban sandwiches, duh!  The addition of chipotle mayo was inspired by one of my favorite spots in NYC, Cafe Habana.
Step 1:  Blend 2 chipotles in adobo with a 1/2 cup of mayo
Step 2: Assemble your Cubano: Chipotle mayo on both sides of the bread, a generous helping of roasted pork, a few slices of ham, Swiss cheese, and last, but not least the pickle.
Step 3: Press on a panini press or in my case a good old George Foreman grill until cheese is melted.
Chris and I enjoyed these while watching the Twilight Zone marathon.  The perfect hangover cure.

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