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Recipes
| Chef |
Eric Ripert and Brian O’Donohoe |
| Restaurant/Operation |
Barça 18, New York City |
| Menupart |
Sandwiches |
| Daypart |
Lunch, Dinner |
| Region |
Caribbean |
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Cubano Sandwich
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| Yield: 1 serving |
| Roasted pork loin, sliced thin (recipe follows) |
3 oz. |
| 12-month-aged Serrano ham, sliced very thin |
3 oz. |
| Cornichons, sliced thin |
4 |
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1. Slice roll in half lengthwise. Spread bottom with aioli and top with mustard.
2. Layer manchego, pork, Serrano ham and cornichons on bottom half and top with second half.
3. Place sandwich on hot panini press; cook until warm in center and crisp on outside. Slice in half and serve. |
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Roasted Pork Loin
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| Yield: about 5 lb. |
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1. Combine paprika, cayenne, garlic, parsley and oil; marinate pork loin overnight, refrigerated.
2. Remove pork from marinade and season with salt. Roast at 350F until internal temperature reaches 155F. Let cool; slice thin. |
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