Cuban Sandwich with Tomato Jam
The recipe/inspiration for this nontraditional Cuban came from Food and Wine magazine. It isn't pressed flat, which strays from tradition, but that's just the beginning.
We started with some fresh, soft bolillos. Instead of a grilled piece of pork and a slice of ham, there is roasted pork, tender, moist and shredded into meaty chunks. The pork was about a 6-pound boneless shoulder cooked simply for about four hours with minimal seasoning. On top of the meat, melted Gruyere, long thin pickle slices, sauteed red onions, pickled jalapenos, and the ingredient that really stole the show. The tomato jam was made from canned roasted tomatoes, white wine vinegar, a little sugar, mustard seed, cinnamon, salt and a little ground clove. Not overly sweet, it simmered long enough to create a rich tomato flavor. This sandwich could have been just pork, cheese and jam and been amazing. But the added texture and layers of flavor from the onions, pickles, jalapenos and a quick wipe of garlic mustard shot this bitch into the stratosphere.