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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Garlicky roast pork, popular at Cuban restaurants, makes the best filling for this hearty sandwich; or use smoked pork loin from a good deli or succulent roast pork from a Chinese restaurant. To ensure that the rolls toast evenly, slice off a thin layer of the top and bottom. Ingredients:
1 medium onion, thinly sliced |
1 medium jalapeño, seeded and thinly sliced |
1/2 red bell pepper, thinly sliced |
1/4 cup coarsely chopped cilantro |
3 tablespoons olive oil |
2 tablespoons fresh lemon juice |
1/4 teaspoon finely grated lemon zest |
salt and freshly ground pepper |
4 kaiser or hard rolls, trimmed and halved |
vegetable oil |
10 ounce smoked mozzarella, cut into 16 thin slices |
1 pound roast pork, cut into 16 slices |
Directions:
1. In a bowl, combine the onion, jalapeño, bell pepper, cilantro, olive oil, lemon juice and lemon zest and season with salt and pepper. Spread 2 tablespoons of the fresh onion relish on each kaiser roll half.
2. Set a large skillet over moderate heat and coat with a thin layer of vegetable oil. Place 2 roll halves in the skillet, relish side up, and top each with 2 mozzarella slices, 4 pork slices and 2 more mozzarella slices. Reduce the heat to low and cover each sandwich with another roll half, relish side down. Weight down the sandwiches with a medium skillet and cook until the bottoms are toasted and the bottom layer of cheese has melted, about 4 minutes. Turn the sandwiches, add a little more oil to the skillet and brown the second sides, about 4 minutes. Transfer to plates and repeat with the remaining ingredients to make 2 more sandwiches.
3. Wine Recommendation: The cranked-up flavors in this sandwich-smoky cheese, roast pork, onion and cilantro-call for a simple fruity-but-dry rosé or blush wine to play background. Top choices: the 1996 De Loach White Zinfandel and the 1996 Sanford Pinot Noir Vin Gris, both from California.
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