Finally – a sandwich option that has all the favorite qualities of a handheld dish, yet is elevated enough to serve at a dinner party! Enter, our Cuban Sandwiches with Tomato Jam.
This Cuban sandwich is slightly unusual because unlike traditional recipes, we use pulled pork and... like the name implies, add tomato jam! One of our favorite parts of this recipe is all the individual ingredients can be prepared ahead of time, and the sandwiches can be pre-assembled which makes grilling them up to be crusty and hot just before serving to your guests much less demanding on your already full entertaining timeline.
A Few Key Ingredients:
- Cumin Spiced Pulled Pork – A separate recipe in and of itself, this shredded pork is so versatile and can be served so many different ways! To name a few: on tacos, with an over-easy egg for a hearty protein-packed breakfast, over rice with beans for a classic cuban dish, and even like we’re demonstrating here... on a sandwich!
- Ciabatta Loaves – The king of crusty bread, especially when grilled.
- Tomato Jam – Another versatile recipe in and of itself that can be used atop a sandwich or a burger, or even served drizzled over a sharp cheddar cheese on a charcuterie board.
Cuban Sandwiches with Tomato JamServes 8
Cumin Spiced Pulled Pork (Separate Recipe)
2 ciabatta loaves
½ pound Serrano or Black Forest Ham
½ pound baby Swiss cheese
4 whole half-sour pickles, sliced thin lengthwise
¼ cup pickled jalapeño slices
Tomato Jam (see recipe below)
Preheat oven to 350 degrees and adjust oven rack to the middle position.
To prepare sandwiches:
Prepare and light the grill.
Slice bread open face and cut each loaf into 4 equal pieces. In small bowl, mix mayonnaise, mustard, and garlic paste. Spread mayonnaise mixture on cut sides of bread allowing 1 tablespoon per sandwich. Arrange shredded pork, ham, cheese, pickles, jalapeños, to make 8 individual sandwiches. Top each sandwich with 2 tablespoons of Tomato Jam. Wrap each sandwich in foil. Grill and press until sandwich is warm and cheese is melted. Serve with store bought plantain chips.
Hint: Wrap several bricks in foil and use them as weights to gently press the individual sandwiches.
Yields 1 Cup
1 (14.5 ounce) can diced tomatoes
1 small onion (½ cup), diced
¼ cup apple cider vinegar
¼ cup sugar
2 tablespoons golden raisins (optional)
1 teaspoon mustard seeds
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon curry powder (optional)
¼ teaspoon cayenne pepper
In a medium saucepan, combine tomatoes with onion, vinegar, sugar, and raisins. Stir in mustard seeds, ground cloves, nutmeg, cinnamon, curry, cayenne pepper, and a pinch of salt. Bring to a boil and then reduce heat to medium-low, stirring occasionally. Simmer for 45 minutes or until mixture is thick and jam-like. Allow to cool and transfer to sterilized resealable container.
Note: Jam will keep for up to one month refrigerated