Name: Bistro Cubano
Prep time: 30 minutes
Cook time: 15 minutes
Yield: 4 servings
Ingredients: 1 lb. boneless pork cutlets (3 to 4); 1 lb. boneless chicken breast cutlets (3 to 4); 1/4 cup olive oil; 1/4 cup lemon juice; 1/4 cup lime juice; 1 Tbsp. apple cider vinegar; 1/4 cup mayonnaise; 1/4 cup yellow mustard; 2 tsp. capers in their juice; 2 Tbsp. canola oil; 6 to 8 slices Swiss cheese; 4 small soft hoagie rolls, sliced in half lengthwise; 4 to 6 baby dill pickles, thinly sliced lengthwise

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Bistro Cubano

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

This is our twist on a traditional Cuban sandwich and a great way to get to know our Cuban Island Spice.

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Serves 4 servings

Prep Time 30 minutes

Cooking Time 15 minutes

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Ingredients

1 lb. boneless pork cutlets (3 to 4) 1 lb. boneless chicken breast cutlets (3 to 4) Salt & Pepper, to season 1/4 cup olive oil 1/4 cup lemon juice 1/4 cup lime juice 1 Tbsp. apple cider vinegar

3 Tbsp. Cuban Island Spice

1/4 cup mayonnaise 1/4 cup yellow mustard 2 tsp. capers in their juice 2 Tbsp. canola oil 6 to 8 slices Swiss cheese 4 small soft hoagie rolls, sliced in half lengthwise 4 to 6 baby dill pickles, thinly sliced lengthwise

Salt & Pepper Tableside Seasoning

Directions

Step 1 Pound pork and chicken cutlets to 1/8 to 1/4 inch thick and season with salt and pepper. Make marinade by whisking together olive oil, lemon and lime juices, vinegar and 1 Tbsp. Cuban Island Spice. Place chicken in one quart-size zip top bag and pork in another. Divide marinade between the bags, seal and refrigerate for 30 min.

Step 2 Mix mayonnaise, mustard and capers together in a small bowl and set aside.

Step 3 Transfer marinated chicken to one plate and pork to another and discard marinade. Sprinkle cutlets generously with remaining 2 Tbsp. Cuban Island Spice. Heat oil to medium-high in a large skillet. Pan fry cutlets in batches until cooked through, 2 to 3 min. per side. As you flip each cutlet over, top with 1 slice of cheese. Transfer cooked cutlets to clean plates (keeping chicken and pork separate) and tent with foil.

Step 4 Slice cutlets into 1/2-inch thick strips. Spoon mayo-mustard mixture on bottom half of hoagie, line with alternating slices of chicken and pork strips and top with pickle slices.

Step 5 Cover with top half of hoagie and place in clean skillet over medium-high heat. Use another heavy pan or lid to press sandwich down as it cooks until bread is toasted and sandwich is heated through, 2 to 3 min. per side. Serve warm.