Tag: spicy brown mustard

Cuban Sandwich

Cuban Sandwich

by Pam on January 13, 2014

When I see a Cuban sandwich on a restaurant menu, I usually order it. There is something so delicious about the crispy bread with spicy mustard, dill pickles, tender pork, and melted swiss cheese. I recently made a batch of  Carnitas[1] and I had some leftover meat. I grabbed a bag of par baked panini rolls and baked them. Once they were ready, I sliced them down the center and slathered some spicy mustard on one side then layered dill pickles followed by a big spoonful of pork carnitas and topped with some Swiss cheese. I baked them open faced in the oven for 5-7 minutes, or until the pork was cooked through and the cheese was melted. My husband, daughter, and I LOVED them (although my daughter took the Swiss cheese off of hers). My son wasn’t a huge fan – he didn’t like the pickles or mustard on the sandwich. I will be making these again!

Prepare the pork carnitas – click here for the recipe. [2]

Preheat the oven to 400 degrees. Cook the par baked rolls, per instructions. Once you remove them from the oven, slice them in half then slather with spicy mustard, to taste. Layer the dill pickles on top of the mustard followed by a big spoonful of the tender pork carnitas followed by a slice of Swiss cheese.

Place into the oven and bake for 5-7 minutes or until the pork has warmed through and the cheese has melted. Remove from the oven and serve. Enjoy.



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Cuban Sandwich




Yield: 4

Cook Time: 10 min.



Ingredients:


Directions:

Prepare the pork carnitas – click here for the recipe.

Preheat the oven to 400 degrees. Cook the par baked rolls, per instructions. Once you remove them from the oven, slice them in half then slather with spicy mustard, to taste. Layer the dill pickles on top of the mustard followed by a big spoonful of the tender pork carnitas followed by a slice of Swiss cheese.

Place into the oven and bake for 5-7 minutes or until the pork has warmed through and the cheese has melted. Remove from the oven and serve. Enjoy.


Pork carnitas – click recipe link up above
Par baked panini rolls
Spicy brown mustard, to taste
Dill pickles
Swiss cheese


Recipe and photos by For the Love of Cooking.net

References

  1. ^ Carnitas (www.gordon-ramsay-recipe.com)
  2. ^ click here for the recipe.  (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Mustard-Maple Chicken Thighs

Mustard-Maple Chicken Thighs

by Pam on December 13, 2012

I had some chicken thighs that I wanted to make for dinner so I went in search of a tasty recipe to use. I found a recipe on Myrecipes[1] that looked wonderful. My family really enjoyed the Maple-Mustard Glazed Chicken Breasts[2] that I made earlier in the year. This recipe is different from the other but just as delicious! My husband, daughter, and I liked it a lot but my son didn’t like the mustard flavor. You can’t win them all. I served this chicken with the Long Grain and Wild Rice with Mushrooms & Shallots[3] for a tasty and healthy meal.

Preheat the oven to 350 degrees.

Combine the spicy brown mustard, sugar, maple syrup, yellow mustard, apple cider vinegar, soy sauce, onion powder, and minced garlic together in a bowl; mix until well combined. Pour half of mixture in a zip lock plastic bag then add the chicken thighs to the bag; squish the chicken around in the marinade to make it evenly coated. Reserve remaining marinade/sauce in a small bowl. Chill 4 hours.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Place chicken into the skillet and cook for 4 minutes or until the chicken is golden brown; flip the chicken over and place into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.



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Yield: 4

Prep Time: 5 min.

Cook Time: 25 min.

Total Time: 30 min.



Ingredients:

2 1/2 tbsp spicy brown mustard
1 tbsp brown sugar
1 1/2 tbsp maple syrup
1 tbsp yellow mustard
1/2 tbsp apple cider vinegar
1 tsp soy sauce
Dash of onion powder
1 garlic clove, minced
5 boneless and skinless chicken thighs
1/2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees.

Combine the spicy brown mustard, sugar, maple syrup, yellow mustard, apple cider vinegar, soy sauce, onion powder, and minced garlic together in a bowl; mix until well combined. Pour half of mixture in a zip lock plastic bag then add the chicken thighs to the bag; squish the chicken around in the marinade to make it evenly coated. Reserve remaining marinade/sauce in a small bowl. Chill 4 hours.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Place chicken into the skillet and cook for 4 minutes or until the chicken is golden brown; flip the chicken over and place into the preheated oven. Cook for 15-20 minutes or until chicken is cooked through. Serve with reserved mustard mixture. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes

 

References

  1. ^ Myrecipes (www.myrecipes.com)
  2. ^ Maple-Mustard Glazed Chicken Breasts (www.gordon-ramsay-recipe.com)
  3. ^ Long Grain and Wild Rice with Mushrooms & Shallots (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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