Entrées

Pan Grilled Cuban Sandwich with Sweet Potato Wedges

As part of my New Years self love resolution I am opting for better, healthier food….six days a week.

On Sunday, however, I have one meal that can be anything of my choosing.  We have been visiting different restaurants around the Charleston area but I really love being in the kitchen, making meal choices, cooking and eating our own creations.  It relaxes me.

I would highly recommend a self love resolution.  Mine included new sheets and pillows for my bed, a new line of hair care products that I have been wanting to try for a while, every other Friday night nail salon visit complete with a glass of Prosecco, a new pair of tennis shoes, activating my long lost Noom account and lazy Sunday brunches with Ken.  It’s working.  I am finding more peace in my life.  Taking some time to take care of me, to reconnect with friends and family, to spend more quality time with Ken on long beach walks and feeling more centered and cared for because we need to take care of ourselves.

 

 

 

 

 

 

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Pan Grilled Cuban sandwich with Sweet Potato Wedges


  • Author: Lilleth

Ingredients

Scale

2 slices of Italian or Sourdough bread

12 slices of ripe heirloom tomato

4 slices Pastrami

4 slices of bacon

1 bone in chicken breast

Dill Pickles

1/2 avocado

3/4 cup shredded Pepper Jack Cheese

1 Tbsp German Spicy Mustard

2 Tbsp Mayo

Red Onion thinly sliced

Butter

Olive OIl

2 Sweet Potatoes

Salt

Pepper

Telofix dry chicken stock (Available soon on our website)

Montreal Seasoning

Trader Joe’s Onion Salt

Freshly grated Parmesan


Instructions

For the chicken:

Boil chicken breast with Telofix, salt, pepper, Montreal seasoning and Trader Joes Onion salt until the chicken reaches an internal temperature of 165 degrees

Allow chicken to cool and shred

For the sweet potato wegdes:

Preheat oven to 425

Cut two sweet potatoes into wedges, toss in Olive Oil, salt, pepper and bake in an iron skillet until soft on the inside and crispy on the outside.  While still hot grate Parmesan cheese and salt over the wedges.

For the Avocado mash:

Mash the avocado, mustard and mayo together with a fork and add a pinch of Montreal Seasoning

For the sandwich:

Cook the bacon and set aside

In a small mixing bowl combine 2 Tbsp melted butter, 2 Tbsp finely grated Parmesan cheese and brush on the outside of your bread.  To the inside of each piece of bread add the spicy mustard, avocado and mayo mash.  Layer the pulled chicken, pastrami, bacon, pickles, heirloom tomatoes and grated Pepper Jack Cheese.

To an hot iron skillet add a drizzle of Olive oil and a Tbsp of butter and cook over medium heat until both sides are browned and the cheese has melted.

 

 

 

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