Grilled Pear Cubano
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Credit: Kathleen Sanderson and Blake Swihart, Chefs, Foodservice Solutions, Chester Springs, Pa.
The National Culinary Review, June 2013
12 ciabatta or hard rolls, split
12 oz. (24 slices) thinly sliced baked ham
12 oz. (24 slices) thinly sliced Swiss or provolone cheese
12 Pacific Northwest Lite Canned Pear halves, drained, reserve juice
24 thin dill pickle slices (lengthwise)
Thinly sliced roast pork, turkey breast or smoked turkey breast, as needed
Oil, as needed
1½ cups Pear Mustard (recipe follows)
1½ cups reserved Pacific Northwest Lite Canned Pear juice
1 cup yellow mustard
Method: Put split rolls on clean work surface. Spread 1 T. pear mustard on insides of each roll. Top each roll with: 2 slices ham, 2 slices cheese, sliced pear half, pickle slice, halved, and 2 slices pork. Add bun top. Brush sandwich lightly with oil on both sides of bun. Grill sandwich in panini maker or on flat-top with weight until golden on both sides and cooked through (approximately 2-3 minutes per side). Remove from grill; let stand 1-2 minutes before cutting in half. Serve with carrot slices or plantain chips, if desired.
Method: In saucepan, reduce pear juice to ½ cup. Cool slightly. Add mustard; mix well. Cover; refrigerate at least two hours, or until ready to use as directed.
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