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Posts from the ‘Pickles’ Category

Cuban Sandwich :: Porky & Delicious!

So last week…we had some pork and later last week…we needed to eat up what little was left and what better way than to make the traditional Cuban sandwich!

According to my sources (the interwebs of course – nothing but the best for you readers!), all Cuban sandwiches contain roast pork, ham, pickles, swiss cheese and a spread of mustard and are always served hot off the presses. Sounds like a pretty pungent sandwich, right? Wrong…it’s delicious, strongly flavored…but apparently many wrongs make a right!

Do you live near a Trader Joe’s? Good! We find that using the mini-ciabatta loaves which are only par-baked and ready to be crisped up before serving are perfect for any panini. Soft enough to let the panini press squish it a bit and grill up the outside but not so much that when you take a bite, you either get all bread or only the filling.

Moving on…slice the bread and spread with mustard on both sides, we happen to be fans of this one from Sierra Nevada Brewing. We also like their beer…but that’s another post! Layer a few slices of ham on the bottom side of the sandwich, cover with slices of the roast pork.

Having only dill pickle spears in the house…which I thought too difficult to slice lengthwise, I was relegated to many little slices of the spears.

Ready for the swiss cheese, layer it on and give a light sprinkling of salt and pepper. (Remember rule #4 – season at every step! – It’ a rule…maybe not rule #4…but it’s a rule.)

Top with the other half of the bun and get it into your panini press stat…or fry pan…or whatever works for you.


Once the cheese is melty, the bread toasty, and the filling delicious-looking…pull it off the grill and cut in half. (Also…make a giant mess for just one sandwich!)

Serve with crunchy potato chips and a pickle on the side.

Dig in (and then wish you had a little more leftover roast pork).

In lieu of additional pork…throw together another sandwich with ingredients found in your fridge!

Filled with sliced roast turkey, roasted red peppers, arugula, mozzarella cheese and some sprinklings of garlic dried Italian herbs.

I love panini night…you never know what might make it into a sandwich! Do you have a favorite filling?



Quick Pickled Daikon with Lemon

I don’t like radishes.  I know…believe me, I would like to enjoy the simple Parisian pleasure of sliced radishes sprinkled with fleur de sel on a buttered slice of baguette.  But I just. don’t. like. them!  I do like daikon radish pickles (as of last week), and I’m guessing you will too.

Recipe thanks to Jam It, Pickle It, Cure It by Karen Solomon.  I had to have this book when I saw it.  It seemed a little ambitious as I don’t have a long and successful history of canning, preserving and pickling…but I want to…and that is what counts.  (At least, that is what I tell myself!)

Quick Pickled Daikon with Lemon
adapted from Karen Solomon, Jam it, Pickle it, Cure it

1 1/2 pounds daikon, peeled and thinly sliced
1/4 cup kosher salt
1 tablespoon honey
1 tablespoon brown rice vinegar
1/3 cup freshly squeezed lemon juice
1 clove garlic, minced
3 pieces lemon zest, about 2-inches long

The recipe is super simple and just takes a bit of time.  Start by slicing the radish thinly – in hindsight, I would slice a little thicker – think dill pickle slices.

Once sliced, toss them with 1/4 cup of kosher salt and let them sit in a colander or strainer for at least 15 minutes over a bowl or the sink.

While you are waiting on the radish slices, you can prep all the other ingredients.  Sesame oil, honey, rice vinegar, lemon juice, garlic and lemon zest.

Juice the lemon – and please use a fresh lemon…it makes such a big difference in your final product.

Mix together the oil and vinegar.

Add in the honey.

After letting the radish slices sit all mixed up with the kosher salt, rinse them off in cold water.  Next, lay out the slices on a clean tea towel in a single layer.

Roll up the towel, pressing gently to help dry the radish slices.

Unroll the tea towel and peel all the slices off.

In the meantime, chop up the garlic and add to the ingredient mixture along with the lemon juice.  Add the daikon to the bowl.

Mix well and then add in the lemon zest.

Place in a clean, rust free jar (or jars) and seal it up.  Let it sit for at least an hour before sampling and the pickles will keep at least a month in the fridge.

I was pleasantly surprised by the taste and they retain a nice crunch…with just a little tang.

Perfect to be served alongside a banh mi sandwich or with sushi.


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