Off the hook sandwiches!

[Brooklyn]

Made these last night after smoking a 4.5lb bone in pork butt from 6pm till 8am at 215. Temp held steady the whole cook with no stoker or adjustment needed!

Enjoy!

Cuban Sandwiches with Tomato Jam

ACTIVE: 45 MINTOTAL TIME: 5 HRSSERVINGS: 8

MAKE-AHEAD

INGREDIENTS

One 7-pound bone-in pork butt

1/4 cup pure olive oil, plus more for brushing

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground fennel

2 teaspoons sweet paprika

1 teaspoon cayenne pepper

Kosher salt

2 red onions, cut into 1/2-inch rings

1/4 cup mayonnaise

1/4 cup Dijon mustard

1 garlic clove, mashed to a paste

8 soft hero rolls, split

1/2 pound sliced serrano ham or prosciutto

1/2 pound sliced Gruyère cheese

4 dill or half-sour pickles, thinly sliced lengthwise

1/4 cup sliced pickled jalapeños

Tomato Jam

ACTIVE: 10 MINTOTAL TIME: 1 HR 10 MINSERVINGS: MAKES 1 1/4 CUPS

HEALTHYMAKE-AHEADVEGETARIAN

INGREDIENTS

One 28-ounce can diced roasted tomatoes

1/4 cup plus 2 tablespoons white wine vinegar

1/4 cup sugar

1 teaspoon mustard seeds

1/2 teaspoon curry powder

1/4 teaspoon cinnamon

Pinch of ground cloves

Salt

DIRECTIONS

In a medium saucepan, combine the tomatoes with the vinegar, sugar, mustard seeds, curry powder, cinnamon and cloves and simmer over very low heat, stirring occasionally, until very thick and jamlike, about 1 hour. Season with salt.

MAKE AHEAD

The tomato jam can be refrigerated for up to 3 days.

DIRECTIONS

I OBVIOUSLY USED THE KK HERE!

Preheat the oven to 350°. Set the pork butt in a medium roasting pan and rub with 2 tablespoons of the olive oil. In a small bowl, combine the cumin, coriander, fennel, paprika, cayenne and 2 tablespoons of kosher salt. Rub the spice mix all over the pork and drizzle with the remaining 2 tablespoons of olive oil. Roast the pork for 2 hours, then lower the oven temperature to 300° and roast for about 2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 160°. Transfer the pork to a cutting board and let stand for 30 minutes. Pull the meat into shreds.

Light a grill or preheat a grill pan. Brush the onions with olive oil and grill over high heat, turning occasionally, until softened and charred in spots, about 8 minutes.

In a small bowl, combine the mayonnaise, mustard and garlic and spread on the cut sides of each roll. Top with the shredded pork, ham, Gruyère, pickles, jalapeños, grilled onions and Tomato Jam. Close the sandwiches and brush the outsides lightly with oil. Tightly wrap each sandwich in foil.

Place the sandwiches on the grill and top with a baking sheet and a brick or heavy can to press the sandwiches. Grill the sandwiches over very low heat, turning once, until the cheese is melted and the bread is crisp, 10 to 12 minutes. Unwrap the sandwiches and serve hot.

MAKE AHEAD

The foil-wrapped sandwiches can be refrigerated overnight.

from december 09 food and wine mag

© Keller & Keller