LCBO Food and Drink Early Summer 2016

TWISTS  REVISITING THE ROAST

These sandwiches are the perfect excuse to make a big pork roast with plenty of leftovers. There’s something about the crispy-crusted, fluffy white bun, moist pork, nutty cheese, salty-sour pickles and zingy mustard that has this combo making its way from the sugar cane fields of Cuba and the southern U.S. states around the world at a rapid pace. The mayo isn’t traditional (some purists would be downright mortified) but it does keep the sandwiches nice and moist in this baked ver- sion. If you like the authentic double-meat version, add a couple of thin slices of ham be- tween the pork and the cheese. ⅓ cup (80 mL) mayonnaise 1 tbsp (15 mL) butter, softened 4 large soft buns, cut in half 8 to 12 thin slices leftover Provençal Pork Roast (recipe page 152) 8 thin slices Swiss cheese 3 large dill pickles, thinly sliced lengthwise 1 Preheat oven to 375°F (190°C) or preheat one side of barbecue grill to medium. 2 Combine mayonnaise, cilantro and mustard in a bowl; season to taste with pepper. 3 Spread a thin coating of butter on outside tops and bottoms of buns. Place each bun in the centre of a large piece of foil. Open buns and spread mayonnaise mixture on both cut sides of each bun. Layer pork, cheese and pickles on bottoms and replace bun tops. Wrap foil around buns, sealing seams. 4 Place foil packages directly on oven rack, or on indirect heat on barbecue, and bake for about 30 minutes or until buns are crisp and toasted on the outside and filling is hot. Serves 4 Toasted Cubano Sandwiches 2 tbsp (30 mL) chopped fresh cilantro 2 tbsp (30 mL) prepared yellow mustard Freshly ground pepper

WHAT TO SERVE Goose Island Sofie Belgian Style Ale

LCBO 331298, 765 mL, $10.05 Spirit Tree Draught Cider LCBO 413153, 473 mL, $3.15

126  FOOD & DRI NK EARLY SUMMER 2016