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Barbecued Pork Smokehouse Cuban-style Sandwich

Chef Steven Jayson
Restaurant/Operation Universal Resort Group, Orlando, Fla.
Menupart Meats, Sandwiches 
Daypart Lunch, Dinner
Region Latin Fusion

Barbecued Pork Smokehouse Cuban-style Sandwich
Yield: 12 servings
Cuban or French bread loaves, each 2-ft. long 4
Hickory-smoked barbecue butts, thinly sliced 4 lb.
Mango barbecue sauce (recipe follows) 4 cups
Yellow onions, sliced and caramelized 2
Kosher pickles, sliced 2
Smoked Gouda cheese, sliced 1 1/2 lbs.
1. Slice bread in half lengthwise and layer half with pork slices and mango barbecue sauce. Add layers of onions, pickles and cheese.

2. Top with other half of bread; slice each loaf into 3 portions.
Place each sandwich on heated press or grill until cheese is melted.
Mango Barbecue Sauce
Combine 30 oz. puréed mangoes with 120 oz. prepared barbecue sauce.

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