Cuban Sandwich Crostini
I took Cuban Sandwich Crostini Saturday night too. It is a Bobby Flay recipe and would be great to make for a Super Bowl party or for any other kind of party for that matter.
2/3 cup mayonnaise
3 T Dijon mustard
2 cloves garlic, chopped
salt and black pepper
2 T olive oil
1 1/2 lb. pork tenderloin, excess fat trimmed
7 thin slices good smoked ham, cut into thirds
7 slices Swiss cheese, cut into thirds
40 dill pickle slices
Olive oil
20 slices French baguette, sliced 1/4 inch thick
Mix the mayo, mustard, and garlic in a food processor until smooth, season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 30 minutes to let flavors meld.
Season pork tenderloin with salt and pepper. Preheat oven to 425 degrees. Heat oil in a medium, oven proof pan over high heat. Cook pork tenderloin in oven proof pan until nicely browned on all sides. Put into the oven and cook until an instant read thermometer reads 150 degrees, about 10 to 15 minutes. Remove to a cutting board, tent with foil, and let rest for 10 minutes. Then slice into 1/4 inch slices.
Place the bread on a baking sheet, brush with olive oil, and season with salt and pepper. Bake until slightly crisp; around 5 minutes. Remove bread from oven, and turn oven to broil.
Place a slice of ham, pork, and Swiss cheese, in that order, on each piece of bread. Broil to melt the cheese. Top each with one or two pickle slices and 1 teaspoon of mayonnaise mixture. I like to put a toothpick in each one to hold it together.
2/3 cup mayonnaise
3 T Dijon mustard
2 cloves garlic, chopped
salt and black pepper
2 T olive oil
1 1/2 lb. pork tenderloin, excess fat trimmed
7 thin slices good smoked ham, cut into thirds
7 slices Swiss cheese, cut into thirds
40 dill pickle slices
Olive oil
20 slices French baguette, sliced 1/4 inch thick
Mix the mayo, mustard, and garlic in a food processor until smooth, season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 30 minutes to let flavors meld.
Season pork tenderloin with salt and pepper. Preheat oven to 425 degrees. Heat oil in a medium, oven proof pan over high heat. Cook pork tenderloin in oven proof pan until nicely browned on all sides. Put into the oven and cook until an instant read thermometer reads 150 degrees, about 10 to 15 minutes. Remove to a cutting board, tent with foil, and let rest for 10 minutes. Then slice into 1/4 inch slices.
Place the bread on a baking sheet, brush with olive oil, and season with salt and pepper. Bake until slightly crisp; around 5 minutes. Remove bread from oven, and turn oven to broil.
Place a slice of ham, pork, and Swiss cheese, in that order, on each piece of bread. Broil to melt the cheese. Top each with one or two pickle slices and 1 teaspoon of mayonnaise mixture. I like to put a toothpick in each one to hold it together.
Comments
Post a Comment