'Cue-bano with Chimichurri Quick Pickles
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Test Kitchen Approved Recipe

'Cue Glue adds the traditional mustard flavor to this cheesy sandwich while chimichurri goes from being a sauce on the sidelines to MVP (most valuable pickle).

4 servings

Active Prep: 10 min
Cook: 12 min


  • For chimichurri quick pickle:

  • 1 cucumber
  • 3/4 cup red wine vinegar
  • 1/4 cup lime juice
  • 3 Tbsp. Chimichurri Dry Marinade
  • 2 Tbsp. sugar
  • For 'cue-bano:

  • 1/4 cup ‘Cue Glue
  • 1/4 cup mayonnaise
  • 4 (6-inch) bolillo rolls
  • 6 oz. Canadian bacon
  • 6 oz. Swiss cheese, sliced into thin 2x2 squares

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For chimichurri quick pickle: Shave cucumber into thin ribbons using a vegetable peeler. Combine red wine vinegar, lime juice, Chimichurri Dry Marinade, sugar, and salt in a small sauce pot and bring just to a simmer over medium heat. Remove from heat and add cucumbers, pressing gently to submerge. Leave to pickle at least 10 min. 

For 'cue-bano: Mix 'Cue Glue and mayonnaise in a small bowl. Slice bolillo rolls in half, smash each half flat to about 1/2-inch thick with your hands, and spread 'Clue Glue mixture on cut-side. Heat a large, lightly greased skillet or grill pan over medium-high heat. In batches if necessary, place rolls cut-side down on the skillet and press them down with a spatula. Cook for 2 to 3 min., or until golden brown. Transfer to a plate and spread with more 'Cue Glue mixture. In batches if necessary, add Canadian bacon to hot skillet in a single layer and cook 1 to 2 min., or until lightly browned all over. Flip and place a slice of Swiss cheese on top of each piece of Canadian bacon. Cook for another 2 to 3 min., or until bottom is browned and cheese is melted. Place 3 to 4 pieces of Canadian bacon on the bottom half of each roll and top generously with pickles. Top with the other half of the roll and serve immediately.

Michael Kimball, Savory Spice Shop



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