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Korean Cuban Sandwich



A lot of you have been insisting that we finally get around to watching the recent Jon Favreau film, Chef. We finally got to it last week and it was inspiring! I knew that the next day we had to take a shot at our own twist on his signature Cuban. We went back and forth on some concepts and finally landed on a Korean-inspired sandwich with a bulgogi-style pork replacing the traditional mojo pork, quick kimchi pickles replacing the pickles, and a gochujang mustard replacing the standard yellow mustard. The rest we left as is: simple swiss, ham, and nice crusty bread. The combination was ridiculous: Salty ham, sweet and garlicky pork, the tang and heat of the kimchi pickle and gochujang mustard balanced by the creaminess of the swiss, all wrapped up in a crusty pressed baguette. One note on this, there are a lot of ingredients and a lot of crock pot time to this recipe, we recommend making a big batch for a group or making the pork and kimchi a day in advance. Once, you've got the pork and kimchi, assembly is a breeze. This would be great for a tailgate or other outdoor party, as well. We made extra so we'd each have one to eat on the way to the airport the next day on our flight to our wedding!

It's official, we are Mr. and Mrs. Rotio after a wonderful food-themed wedding, with an amazing group of people, plenty of Budweiser, great music, delicious farm-to-table food, and amazing decor by Katherine Elizabeth Events. More photos to come but we've included a little preview of the best day of our lives so far after the images of one of the best sandwiches we've had so far - enjoy!


Korean Cuban Sandwich

November 11, 2014

Traditional Cuban sandwich meets Korean pork and kimchi

Prep time:
Cook time:
Total time:
Yield: 4 Sandwiches (and a lot of leftovers)
Pork Butt: 2-3 lb roast
Sesame Oil: 1/4 c
Soy Sauce: 1/4 c
Fresh Ginger: 2 in, grated
Rice wine vinegar: 1/4 c
Honey: 3 tbl
Brown Sugar: 1/4 c
Garlic: 4 cloves, roughly chopped
Scallions: 6 medium
Crushed red pepper or gochujang: 3 tbl
Ground Cinnamon: 1 tsp
Ground Cloves: 1 tsp
Kimchi Pickles:
Cucumbers: 12 quarter inch slices
Brussels Sprouts: 6 large, chopped
Carrot: 1 small, grated
Fish Sauce: 1 tbl
Ginger: 1 in, grated
Black Sesame Seeds: 1 tbl
Greeen Onion: 3, chopped
White Sugar: 1 tbl
Salt: 1/4 c
Crushed Red Pepper: 1/3 c
Everything Else:
Ham: 1 lb, quarter inch slices
Baguette: 4
Swiss: 8 slices
Mustard: 1/2 c
Gochujang (fermented chili paste): 2 tbl
Butter: 1 stick, softened

Kimchi Pickles:
1. Combine everything, mix very well, and place in airtight container. Leave out on counter, do not refrigerate, fermentation will preserve the kimchi.
2. Combine everything except the pork, mix well.
3. Place pork in slow cooker and cover with mixture, turning to coat.
4. Cook on low for 8 hours, turning regularly to coat in drippings, remove from heat and shred using Bear Claws or fingers.
5. Mix gochujang with mustard, hot sauce can be used if gochujang is not available.
6. Smear split baguette with mustard mixture on both sides.
7. Layer ham, korean pork, two slices of swiss, and kimchi mixture onto baguette. (See gif above for example)
8. Butter panini press and top of baguette, press until top is golden brown and cheese is melted.