Friday, March 31, 2017

Turkey, Swiss, Wasabi Jicama Slaw and Smoked Bacon Cuban Sandwich

     A Tasty Modern Cuban Sandwich!
     Thinking outside the box is always a good thing when modernizing a classic sandwich.  A classic Cuban Sandwich is pressed flat under weight on a griddle till the bread is toasted and the Swiss Cheese melts on the warm roasted pork, ham and pickles.  The classic ingredients are a great flavor combination, but just like anything else, eating the same old ingredients time after time starts to get old and interest in this sandwich starts to burnout.
     As long as the unique pressed grilled sandwich making technique is retained, A Cuban Sandwich that is made with new ingredients can still be called a Cuban Sandwich.  If non-traditional ingredients are used, then they should be mentioned in the recipe title.  This opens the door for making Cuban Sandwiches with an endless list of tasty ingredients.
     Today's modern Cuban Sandwich starts with sliced roast turkey, smoked bacon and Swiss Cheese, which is a popular combination of sandwich ingredients.  To jazz the flavor up, Wasabi Jicama Slaw replaces the dill pickle chips that are found in the original Cuban Sandwich.  Wasabi Jicama Slaw adds a zesty cool refreshing light flavor.  Wasabi has been used to flavor just about everything from salad dressings to potato chips in recent years and a little bit of this potent horseradish flavor goes a long way.  Jicama Slaw is popular in the Southwest, because it is so refreshing on a hot day.  Jicama has a light apple flavor that goes well with spicy items like chile peppers or Wasabi.              

     Wasabi Jicama Slaw:
     This recipe yields about 1 cup.  (Enough for 2 to 3 sandwiches.)
     Step 1:  Place 1 cup of julienne sliced jicama in a mixing bowl.  (Julienne = 1/8" x 1/8" x 3 1/2")
     Add 1 tablespoon of chopped cilantro.
     Add a little bit of thin julienne sliced carrot for color.  (About 2 tablespoons or 1/8 cup.)
     Step 2:  Add 1/2 teaspoon of thin soy sauce.
     Add 1/2 tablespoon of apple cider vinegar.
     Add 1/2 teaspoon of sugar.
     Add 2 pinches of sea salt and white pepper.
     Add 1 teaspoon of Wasabi Powder.
     Step 3:  Toss the ingredients together till the jicama is coated.
     Place the Wasabi Jicama Slaw in a container.
     Chill in a refrigerator for 1 hour.  Toss the ingredients together occasionally.
     *Drain off any excess liquid before serving.

     Sandwich Preparation:
     This recipe yields 1 sandwich.
     A long Cuban Bread Loaf or a Soft Crust French Bread Loaf  that is about 4 1/2" to 5" wide is best for making a Cuban Sandwich.  A Mexican Bolillo can be used too.   
     Step 1:  Heat a seasoned cast iron griddle over medium/medium low heat.
     Grill 3 slices of Apple Wood Smoked Bacon till they are crisp.
     Set the smoked bacon on a platter and keep it warm on a stove top.
     Step 2:  Split an 8" long section of Cuban Bread.
     Cut the bread in half lengthwise.
     Step 3:  Place 2 to 3 thin slices of Swiss Cheese on one half of the roll.
     Spread about 1/2 cup of the Wasabi Jicama Slaw on the cheese.
     Place 5 ounces of thin sliced Deli Style Roast Turkey on the slaw.
     Place the reserved 3 strips of smoked bacon on the turkey.
     Place 2 to 3 thin slices of Swiss Cheese on the bacon and turkey.
     Place the top half of the bread on the sandwich.
     Set the sandwich aside till the Cuban Sandwich Griddle is hot.

     Turkey, Swiss, Wasabi Jicama Slaw and Smoked Bacon Cuban Sandwich:
     This recipe yields 1 Cuban Sandwich.
     There are Cuban Sandwich Griddles and Combination Panini/Cuban Sandwich Griddles.  These kinds of appliances have top and bottom griddle cooking surfaces that can be pressed together to flatten a Cuban Sandwich.  A cast iron griddle can be used to make a Cuban Sandwich too.  Both cooking techniques are described in this recipe.  

     • For a Cuban Sandwich Griddle Appliance, follow these steps:
     Set the temperature of the top and bottom griddles to medium heat.
     Place the prepared Cuban Sandwich on the griddle.
     Lower the top griddle and press the sandwich flat.
     Grill till the bread crust is toasted and the sandwich is hot enough to melt the cheese.

     • For a Flat Cast Iron Griddle, follow these steps:
     Wrap a clean new clay brick with aluminum foil.
     Heat seasoned cast iron griddle over medium/medium low heat.
     Place the prepared Cuban Sandwich on the griddle.
     Place aluminum foil wrapped brick on the sandwich and press the sandwich flat.
     Leave the brick on the sandwich till the bottom half of the sandwich bread is toasted and hot.
     Remove the brick and flip the sandwich over.
     Place the brick on the flattened sandwich.
     Grill till the second side of the sandwich is toasted hot and the cheese melts.
     Place the Turkey, Swiss, Wasabi Jicama Slaw and Smoked Bacon Cuban Sandwich on a cutting board.
     Cut the sandwich in half and place it on a plate.
     Garnish the plate with pickles of your choice and a cilantro sprig.

     This is a tasty modern gourmet Cuban Sandwich!

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