Taste the ultimate lunch sandwich, a true Cuban street food classic that you prepare on The Bastard. The sandwich you must eat during the race held in Miami on Sunday. The juicy roasted pork, spicy mustard and fresh pickle make an unbeatable combination. Although finding authentic Cuban sandwiches in the Netherlands can be a challenge, Surinamese puns are a worthy alternative to experience these bold flavors.
For those who like extra spice, a few slices of jalapeño pepper can be a welcome addition. Whether you're looking for a quick bite on the go or a tasty treat for a leisurely Sunday lunch, this Cuban sandwich is a sure winner.
In addition to this delicious food, safety is, of course, very important. Therefore, always remember to wear gloves and an apron. Our Fiber Thermo Gloves are therefore a real asset. Also, our Apron is not only safe, but also super stylish. That's what you want!
Want to watch the video of this recipe? Then go to our Instagram account @thebastard.official and see how Jord Althuizen prepares this dish at Circuit Zandvoort.
600 g prosciutto from a good pig
4 tbsp. Piggy Mix BBQ seasoning
4 Cuban rolls (or Surinamese buns)
2 tbsp olive oil
6 tbsp spicy dijon mustard
6 tbsp. Smokey's Original BBQ sauce
200 g slices of roasted ham
20 long slices of pickle
300 g slices of emmenthaler
Supplies:
BBQ with lid for indirect grilling
1 handful of apple or cherry wood chunks
aluminum foil
core thermometer
Cast iron Fry Pan
tassel
Prepare your BBQ for indirect grilling and let the temperature rise to 120°C. Meanwhile, soak some wood chips in a bowl of water and add them to the burning coals. Take the prosecutor and rub it firmly with Piggy Mix BBQ seasoning. Place the meat on the BBQ and cook slowly until it reaches a core temperature of 70°C. During cooking, spray the meat with Smokey's Pig Spray every 30 minutes. When the meat is done, wrap it in aluminum foil and keep it warm. Now turn your BBQ into a direct grill station (preferably with a cast iron grate) and let the temperature rise to 200 °C.
Wrap four heavy bricks in aluminum foil and cut the Cuban buns in half lengthwise. Coat the outside of the bun with olive oil and cover one half with dijon mustard and the other with BBQ sauce. Cut the cooked prosecutor into thick slices and divide them along with ham, pickle and emmenthaler in layers among the four sandwiches. Cover the entire top of the sandwich with the BBQ sauce and place the sandwiches on the hot grill. Place the wrapped bricks on top of the sandwiches to press them firmly onto the grill without burning your hands. Grill the sandwiches until they get nice grill marks and the cheese is melted. Serve the sandwiches with the grill stripes facing up.
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