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Test Kitchen Approved

Bistro Cubano

3.0 star rating 1 Review

Recipe By Savory Spice Test Kitchen

Yields

4 servings

Prep Time

30 Minutes

Cooking Time

15 Minutes

Recipe By Savory Spice Test Kitchen

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

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

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

    View full details
  • Cuban Island Spice

    Cuba is comprised of diverse cultural influences including Spanish, Portuguese, French, West African, and Asian. In creating a seasoning to represe...

    View full details

Directions

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.

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

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.

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.

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.