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Cuban-Style Sandwiches with Green Chile Au Jus Recipe

By Capper's Farmer
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This dish will work great for any weeknight meals where you are in a hurry.
This dish will work great for any weeknight meals where you are in a hurry.
Photo by GettyImages/HannLeonPhoto
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4 servings SERVINGS

Ingredients

  • 1 package (17 oz.) refrigerated fully cooked pork roast au jus
  • 1 can (13.2 oz.) refrigerated country Italian loaf dough
  • 1 teaspoon ground cumin
  • 2 teaspoons prepared minced garlic in water
  • 1/4 pound thinly sliced cooked honey ham
  • 4 slices (1 oz. each) pepper Jack cheese
  • 1 cup beef broth
  • 1 can (4.5 oz.) chopped green chiles

Directions

  • Heat oven to 350°F.
  • Spray a cookie sheet or 15-by-10-by-1-inch pan with cooking spray. Drain juice from pork roast into a blender; set aside. Shred or chop pork into bite-size pieces; set aside.
  • Unroll dough into 1 large (about 14-by-9-inch) rectangle. With kitchen scissors or a sharp knife, cut dough crosswise, making 2 (9-by-7-inch) rectangles. Sprinkle each dough rectangle with 1/2 teaspoon cumin and 1 teaspoon garlic. Place half of the ham and half of the cheese in a 3-inch-wide strip lengthwise down center of each dough rectangle. Divide pork evenly over cheese.
  • Bring long sides of dough up over filling to meet in center; pinch seam to seal. Pinch ends to seal. With a pancake turner, place seam side down on prepared pan. Cut 3 diagonal slashes in the top of each sandwich.
  • Bake for 25 to 30 minutes, or until golden brown. Remove from cookie sheet; place on a wire rack. Cool for 5 minutes.
  • Meanwhile, pour broth and undrained green chiles into blender with juice from pork; blend on medium-high speed for 15 to 30 seconds, or until smooth. Pour juice mixture into a 2-cup microwavable measuring cup.
  • To serve, microwave juice mixture on High for 2 to 3 minutes, or until hot; divide mixture into 4 (6- or 8-oz.) ramekins or cups. Cut each sandwich diagonally in half. Serve sandwiches with juice mixture for dipping. Yields 4 servings (1/2 sandwich and 1/2 cup juice each).This recipe originally aired in the May 2006 issue of Heart of the Home.

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    Tagged with: ham and chile sandwich, hot sandwich, May 2006
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