Southern-Style Cuban Sandwiches

This recipe uses a Chipotle Rémoulade but, traditionally, rémoulade is a mayo- and mustard-based sauce used as a condiment throughout Cajun country. But why limit this zesty condiment to just one region? A bit of canned chipotle pepper and its adobo sauce creates a sauce with new intensity and flavor.

Southern-Style Cuban Sandwiches

Prep Time

20 minutes

Cook Time

10 minutes

Serves

4 people

Nothing beats the “scooped out” method of pulling the soft center portion from the bread (feed it to the birds). Not only does it save on calories, it also makes the sandwich all about the delicious pork—and less about the bread.

This recipe uses a Chipotle Rémoulade but, traditionally, rémoulade is a mayo- and mustard-based sauce used as a condiment throughout Cajun country. But why limit this zesty condiment to just one region? A bit of canned chipotle pepper and its adobo sauce creates a sauce with new intensity and flavor.

Excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved

Ingredients

  • 1 (12-ounce) French bread loaf
  • Chipotle Rémoulade (recipe below)
  • 1 lb. sliced smoked pork (without sauce)
  • 4 (1-ounce) provolone cheese slices
  • 1 cup sweet-hot pickles

For the Chipotle Rémoulade

  • 3/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons sweet-hot pickle relish
  • 1 canned chipotle pepper in adobo sauce, chopped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1/2 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon table salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

For the Chipotle Rémoulade

  • 1 Stir together the mayonnaise, Creole mustard, pickle relish, chopped chipotle pepper, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl. Cover and chill up to 3 days before serving. Makes 1 cup

To Assemble the Sandwiches

  • 1 Cut the French bread loaf in half horizontally; scoop out the soft bread from center of each half, leaving a 1⁄2-inch-thick border. (Reserve the soft bread for another use.)
  • 2 Spread the inside of bread shells with the Chipotle Rémoulade. Layer the bottom shell with the smoked pork, provolone cheese slices, and sweet-hot pickles. Top with remaining bread shell. Cut into individual sandwiches.

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