I love a hot sandwich. I especially love one that I can dip in au jus. This is one of my favorites…one of the kinds where I cut an appropriate size piece for myself. Then, when everyone is out of the room, I scarf 5 more servings. You know what I’m talking about.
You need: Shredded pork (sometimes I just buy pre-shredded pork in the ready-meals section), 1 can Pillsbury refrigerated country Italian loaf, 1/2 tsp. ground cumin, 2 tsp. minced garlic, fresh cilantro, beef bouillon granules, ham slices, pepper jack cheese slices, 1 can beef broth, 1 4.5 oz. can chopped chiles.
So, heat your oven to 350 degrees. Spray a cookie sheet with cooking spray.
Unroll the dough into a large rectangle. Cut in half to make two sections (about 9×7″). Sprinkle each section with 1/4 tsp. cumin and 1 tsp. garlic. Sprinkle freshly chopped cilantro all over. Divide the ham and cheese evenly among each. Lay it on, baby. Then sprinkle with the shredded pork.
Bring the sides up to meet in the middle and pinch to seal. Pinch the ends also. With a spatula, carefully flip each of the sandwiches over onto the cooke sheet. Cut a few seams in the top to let the steam escape. Bake for 25 to 30 minutes or until golden brown.
Pour broth and can of green chiles in the blender with the pork juice. Add about 1/2 tsp. beef bouillon granules (to taste). Blend it up. Heat in the microwave before serving with the sandwich.
Cuban Sandwiches with Green Chile au Jus
1 can pillsbury refrigerated country Italian loaf
1/2 tsp. ground cumin
2 tsp. minced garlic
Pepper jack cheese slices
1 can beef broth
1 can chopped green chiles
1/2 tsp. beef bouillon granules (or more…to taste)
Directions: Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Cook the pork. Drain juice into blender. Shred the pork, set aside. Unroll the dough into 1 large rectangle. Cut in half making two seperate rectangles (about 9″x7″ each). Sprinkle each rectangle with 1/2 tsp. cumin and 1 tsp. garlic. Divide the ham, cheese, and pork between each…kinda leave a couple inches around all sides. Bring long sides up to meet in the middle and pinch together. Pinch the ends. Using a spatula, carefully flip it over onto the cookie sheet. Cut a few slices in the top to let steam escape. Bake for 25 to 30 minutes. Meanwhile, dump the broth and can of chiles into the pork juice that it is the blender. Blend it up! Heat in the microwave before serving with sandwich.