Chef Jeremy Ford has just the recipe to mark Cuban Sandwich Day on Aug. 23.“I absolutely love and crave this sandwich,” says the formerTop Chefchamp and chef-partner ofStubborn Seed in Miami.His twist on the classic includes a mustard-romesco sauce made with bell peppers, tomatoes, almonds, parsley and more. He layers it along with turkey, ham, cheese and bread-and-butter pickle chips.“I’m not sure if it’s the gooeyness or the crackling crunch of the bread, but good luck sharing!” he adds.Jeremy Ford’s Cuban Sandwich with Roast Turkey & Ham6 oz. drained roasted red bell peppers (from one 12-oz. jar)2 small (4 oz. each) plum tomatoes1/2 cup almonds2 Tbsp. chopped fresh flat-leaf parsley2 Tbsp. olive oil2 tsp. fresh lemon juice (from 1 lemon)1/2 tsp. kosher salt1 small garlic clove, smashed2 Tbsp. whole-grain mustard1 (12-oz.) ciabatta loaf, split horizontally12 (1/2-oz.) deli turkey slices12 (1/2-oz.) deli ham slices (preferably Black Forest)8 oz. Swiss cheese, grated (2 cups)1/2 cup bread-and-butter pickle chips2 Tbsp. mayonnaise1 Tbsp. unsalted butterMake romesco sauce: Process bell peppers, tomatoes, almonds, parsley, oil, lemon juice, salt and garlic in a blender until combined but still chunky, 10 to 15 seconds. Stir 2 tablespoons together with mustard in a small bowl (reserve remaining romesco for another use).Spread mustard-romesco mixture evenly over cut side of ciabatta bottom half. Top evenly with turkey, ham, cheese and pickle chips. Spread mayonnaise evenly over cut side of ciabatta top half. Replace top ciabatta half on sandwich.Melt butter in a large nonstick or cast-iron skillet over medium-high heat. Add sandwich to skillet; place a heavy skillet on top of sandwich, and gently press to flatten. Cook until cheese is melted and bread is golden brown, 4 to 5 minutes per side. Slice, and serve immediately.Serves:6Active time:20 minutesTotal time:20 minutes
Chef Jeremy Ford has just the recipe to mark Cuban Sandwich Day on Aug. 23.
“I absolutely love and crave this sandwich,” says the formerTop Chefchamp and chef-partner ofStubborn Seed in Miami.
His twist on the classic includes a mustard-romesco sauce made with bell peppers, tomatoes, almonds, parsley and more. He layers it along with turkey, ham, cheese and bread-and-butter pickle chips.
“I’m not sure if it’s the gooeyness or the crackling crunch of the bread, but good luck sharing!” he adds.
Jeremy Ford’s Cuban Sandwich with Roast Turkey & Ham
6 oz. drained roasted red bell peppers (from one 12-oz. jar)
2 small (4 oz. each) plum tomatoes
1/2 cup almonds
2 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. olive oil
2 tsp. fresh lemon juice (from 1 lemon)
1/2 tsp. kosher salt
1 small garlic clove, smashed
2 Tbsp. whole-grain mustard
1 (12-oz.) ciabatta loaf, split horizontally
12 (1/2-oz.) deli turkey slices
12 (1/2-oz.) deli ham slices (preferably Black Forest)
8 oz. Swiss cheese, grated (2 cups)
1/2 cup bread-and-butter pickle chips
2 Tbsp. mayonnaise
1 Tbsp. unsalted butter
Serves:6Active time:20 minutesTotal time:20 minutes
source: people.com
