Everyone loves a good Cuban Sandwich

Although I grew up in South Florida, home of some of the best Cuban Sandwiches, it wasn't until  I moved to Atlanta that I tried my first one.  Now, if I'm being honest, I still prefer a pastrami on rye with melted provolone and spicy mustard any day of the week.  But, there is a great Cuban restaurant, La Fonda, that my husband and I adore.  The have a few variations on the typical Cuban and over the years we have tried many of them....the classic with Roasted Pork, Sweet Ham and Swiss paired with dill pickles and cuban bread is still the best.  In my version, I used deli pork just because it saved me time, however, I think this sandwich should be on the menu the day after you roast a pork or enjoy pork tenderloin for dinner.  If you make this on a grill, I would use indirect head and smash your sandwich between a brick covered in aluminum.  If you have a panini press, that is the fastest way to achieve perfection however a fry pan and some butter with another pan to smash your Cuban will work just as well.  Just attempt this sandwich like you would attempt a grilled cheese.  And...if you are feeling frisky, try adding some thinly sliced salami like they do in Tampa.

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Featuring "A Great Cuban Sandwich"

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Tailgating Tidbits 

Cuban Sandwich

Recipe courtesy of Celeste

Ingredients:

1 loaf of Cuban bread

Softened Butter for griddle or grill pan 

1/2 pound deli ham, sliced thin

1/2 pound deli roast pork, sliced thin 

(unless you have leftovers from dinner) 

2/3 pound deli swiss cheese, sliced thin

*1/2 pound hard salami, sliced thin 

(optional for Tampa version) 

Yellow mustard

Kosher dill pickles, rounds or stackers 

Slice open bread and butter inside

(or butter griddle and lay bread on butter for a minute) 

Spread yellow mustard on both sides of bread

Layer with swiss, ham and pork, finish with swiss

Top with pickles 

Place sandwich on griddle or fry pan over medium heat, 

the same heat for a grilled cheese. 

You have to smash sandwich.  

You can use a brick covered in aluminum 

or a heavy pan to smash sandwich.

The sandwich is ready when the 

cheese is melted and the bread is toasty. 

Cut on the diagonal and enjoy!

Want Fries With That?

There is a famous sandwich served in Pittsburg loaded with Italian meat, sharp Provolone cheese, homemade cole slaw and stacked with french fries.....yup, this is the Ultimate Tailgating Hoagie.  I tried to re-create this bad boy and I was pleasantly surprised with the results.  I think the final product is perfect for any tailgate.  If you are home watching the game, use frozen fries, if you are on-site you are going to need your deep fryer but it is worth it.  The addition of fries is not only fun, the added texture and salt are worth it!  Order your deli meat, sliced thin but not shaved, and if you are in a hurry pick up cole slaw pre-made.  Use the four Italian meats I choose or get creative.  I choose a poppy seed hoagie roll and toasted it lightly with a touch of butter.  The entire family adored this sandwich and we will make it again and again (no tomatoes for the picky eaters).

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Featuring The Ultimate Tailgating Hoagie 

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The Ultimate Tailgating Hoagie

Recipe courtesy of Celeste

Ingredients:                          

1 pound provolone, sliced thin

½ pound each, sliced thin

      mortadella, hard salami, 

      hot capicola ham, 

      pastrami

1 large tomato, sliced

Prepared cole slaw  

(recipe below or can use pre-made)

French fries (can buy frozen and cook 

just prior to serving sandwiches)

Hoagie rolls, or large baguette

Butter for spreading on bread

Assemble sandwich:

Butter inside of bread 
and melt in oven, 

grill or over a flat top, 
you can also brush inside 
with melted butter

Layer one piece of bread with 
provolone followed by each 
of the meats, finish with 
another layer of provolone. 

Top with sliced tomatoes

Add cole slaw on top of tomatoes

Smash on French fries

Add top piece of bread, slice in half and 

serve immediately with napkins

Dressing for Cole Slaw:

In a large bowl, mix the following

2 T Dijon

2 T yellow mustard

1 T apple cider vinegar

1/2 cup plain yogurt

Juice of one lemon

1 T brown sugar

1/2 teaspoon celery seed

salt/pepper

Cole Slaw : 

1 bag of Cole slaw mix

4 scallions sliced

1 handful flat leaf parsley, roughly chopped

Mix the dressing and add the cole slaw ingredients, toss to combine.

"You're a Jerk" Chicken Wings

Whenever I say, "Jerk chicken wings," my husband corrects me, "You mean, You're a jerk chicken wings."  It always makes me laugh, if you know my husband, you know he is kidding.  So, here you go,  a perfect tailgating food, easy to make in advance, quick to grill, perfect to hand to the guy at your tailgate wearing a jersey for the other team, "Enjoy these, You're a jerk wings"

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Featuring "Jerk Chicken Wings" 

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Ingredients:

3 scallions, roughly chopped

3 cloves garlic

1 handful cilantro, roughly chopped

1 small onion,  roughly chopped

1 jalapeno, roughly chopped (with seeds)

7-8 springs Fresh thyme

Add 1cup fresh pineapple 

    (can use OJ or Pineapple juice)

Juice of 4 limes

1 Tablespoon fresh grated ginger

1 Tablespoon brown sugar

¼ Teaspoon allspice

¼ teaspoon nutmeg

1/4 teaspoon cinnamon

a few cracks of black pepper

¼ cup white vinegar

¼ cup dark soy sauce

3 Tablespoons canola oil

In a blender or food processor, add the scallions through the pineapple and pulse until finely chopped…I add three ingredients at a time and pulse.

Add the chopped ingredients to a large bowl and add the limes through canola oil. 

Stir until combined.  This is your marinade.  You can reserve a little to baste your wings with when you grill them. 

Marinate chicken wings in marinade 2-3 hours or overnight.  

Grill over high heat until grill marks occur and then move to indirect heat and cover for about 25 minutes to an internal temperature of 165 degrees. 

(You can also bake these in the oven at 400 degrees for around 40-50 minutes.  You will want to turn once during cooking). 

If you saved some marinade, baste wings during last 5 minutes of cooking.

Garnish with chopped cilantro.