Low Carbanization of Cuban Sandwich

My newest discovery is making a LC Cuban sandwich. I always liked
these, but just realized it's easy to make a LC version.

A Cuban sandwich is:

Pork (Some supermarket deli's will have pork they can slice or you can
use the very thin sliced, pre cooked boneless pork chops that are in
the cold case with the other pork products) In a pinch, canadian bacon
would work too.

Ham
Cheese (I like white american)
Pickles, hamburger dill chip type
Yellow mustard
LC Flat bread or Wrap

Put all the ingredients between LC flat bread or two wraps. Heat a
pan with some butter and toast on both sides for about 90 secs each
side.

You can also make more and just microwave to reheat.

I make them on the George Foreman grill.....easy and delicious!

Myron in Florida


wrote:
My newest discovery is making a LC Cuban sandwich. I always liked
these, but just realized it's easy to make a LC version.

A Cuban sandwich is:

Pork (Some supermarket deli's will have pork they can slice or you can
use the very thin sliced, pre cooked boneless pork chops that are in
the cold case with the other pork products) In a pinch, canadian bacon
would work too.

Ham
Cheese (I like white american)
Pickles, hamburger dill chip type
Yellow mustard
LC Flat bread or Wrap

Put all the ingredients between LC flat bread or two wraps. Heat a
pan with some butter and toast on both sides for about 90 secs each
side.

You can also make more and just microwave to reheat.

wrote:
My newest discovery is making a LC Cuban sandwich. I always liked
these, but just realized it's easy to make a LC version.

A Cuban sandwich is:

Pork (Some supermarket deli's will have pork they can slice or you
can use the very thin sliced, pre cooked boneless pork chops that are
in the cold case with the other pork products) In a pinch, canadian
bacon would work too.

snip

Or you can roast a pork shoulder, which is easy and INSANELY delicious, and
use the leftovers in Cuban sandwiches.

This recipe is from Mark Bittman's _How To Cook Everything_, which is an
accurately-titled tome:


1 medium onion, peeled & quartered
2 T fresh oregano
4 cloves garlic, peeled
1 T black pepper
1 T salt

2 T peanut oil

2 T cider vinegar

1 (5-7lb) pork shoulder


Chop the first 5 ingredients in a food processor until smooth - drizzle in
the oil slowly, making a paste - add the vinegar, mix thoroughly. (The way
Bittman describes it, it sounds like you're making an emulsion, like
mayonnaise or hollandaise - but it doesn't seem anywhere near that finicky
to me, don't fret about it)

Slather the pork shoulder with the oniony paste - don't be shy, get *busy*
with that pork.

Let the pork sit around for a while, soaking up the oniony garlicky
goodness - up to 24 hours, longer is better - but if it's going to be longer
than an hour or two, wrap it up in plastic wrap and put it in the fridge so
you don't die.

Roast it in a big roasting pan for ~3 hours at 350F, turning and basting
every 30 minutes. You'll know it's done when the skin & fat on the outside
start getting crispy and dark, and it starts falling apart when you try to
turn it. Let it rest for ~15 minutes, then slice it as best you can - while
it's hot, it's going to be more "hack it apart into chunks" than "carve it
into pretty slices" - but the leftovers, when chilled, will slice up much
better, and add a whole world of flavor to those Cuban sandwiches.