With those who know me, even a little, it’s no secret that I love movies. I collect them, I love sharing them and I could talk all day about films, how they are made, the personalities and the stars who fill the screen. So, is it any surprise that some of my favorite movies are about or have major scenes that feature cooking, food, people gathering around food or with food as a catalyst to tell a story? One of those films is “Chef” starring Jon Favreau, who also wrote and directed the film.
Carl Casper, played by Jon Favreau, is an acclaimed and well respected chef. The pressure from his passion for food and cooking, results in a family life that’s falling apart at the same time he is losing his culinary artistic freedom. As the pressure builds, it finally explodes in a public confrontation with an equally renowned restaurant critic who expresses his dislike and disappointment at what he’s served when he visits the restaurant one night. His career seems to be in ruins, his life coming completely undone before his very eyes. Then, Carl’s ex-wife suggests a whole new direction for him, starting in Miami. Reluctant at first, Carl decides to refurbish and refit an old food truck.
The goal is to offer quality food, with simple ingredients and cooking it with his own artistic freedom. Along with him, Carl takes his young son, Percy, and old colleague, Martin, on a trip of discovery across America. With that truck, and the help of his son and friend, Carl rediscovers and reconnects with his culinary passion and desire to share with those he loves. By so doing, Carl discovers he is making and serving more than simple food. He is sharing his joy, his love and his artistic creativity. He is also rediscovering a deeper connection to his wife, his son, his life and his family.
Directed, Written and Starring Jon Favreau. Also starring Robert Downey Jr, Scarlett Johansson, Sofia Vergara, and Jon Leguizamo
One of the scenes that really connects with me is how he shares his love for a simple sandwich, a Cuban of course, with his son. He describes the care with which all the ingredients must come together and how they are transformed from what each ingredient is by itself to what they become when they are together, sort of like family.
In the film you’ll see Chef Carl casually select 2 really nice, professional sandwich/panini presses for the truck. I would love to have one, but frankly, I’ve run out of counter space in my kitchen, so I came up with an alternative, that you’ll see in this recipe. This shows the makings for two sandwiches. If you serve this with a nice soup, you can make this into 4 servings, half a sandwich per person.
Prep time: 10 min. – Cook time: 10 min
Ingredients
How about fixing a Mojito for the Chef!
2 – Cuban rolls or Hoagie rolls
2 – slices Swiss Cheese
2 – 3 Dill sandwich pickles
Ham, thinly sliced, to taste
Pulled, sliced pork from a roasted, slow cooked Butt, to taste
Dijon Mustard, to taste
1 – Avocado, to serve on the side
SECRET SAUCE – a twist to try
3T – Dukes Mayonnaise
1T – Lindberg-Snider Cajun Spice
Mix mayo and spice, let sit in the fridge for at least an hour or so. Spread this on one of the bread halves, instead of mustard on both halves. OMG…it is so good! I’ve used all the spice blends from Lindberg-Snider and they are awesome good!
Making the Magic
Preheat a large pan, large enough to hold both sandwiches, to medium. Coat with a film of Extra Light Olive Oil. It imparts little flavor and tolerates high heat much better.
Slice your Hoagie or Cuban rolls lengthwise and slather as much Dijon Mustard as you like on both sides of the roles.
First layer the thinly sliced pork or pulled pork on top of the bottom section of the role. Next, layer the Swiss Cheese and then the Ham on top of the cheese.
The sandwich pickle tops all of it and then the top of the roll. Press it down and start to flatten the sandwich.
Place the sandwiches in the preheated pan. Now place an iron skillet on top, it doesn’t need to be hot, just heavy, to help press the sandwiches and keep them pressed. Let it toast in the pan for about 5 minutes.
Take the iron skillet off and flip the sandwiches. Toast for another 5 minutes. Press the skillet down a little to help it press the sandwiches.
The sandwiches will be done when the bread is slightly browned on both sides.
When done, remove from the pan, slice and plate these little beauties along with an avocado halve on each plate.
So far we’ve had two meals with Cuban sandwiches, made with leftover ham from months ago, frozen of course, and leftover pork that had been roasted on our rotisserie just a week before. I love taking leftovers and making completely different and new dishes.
Variations To Keep This New
Well, this is mostly made from leftovers to start with. Personally, I wouldn’t change the recipe for the Cuban. Changing up the side dishes will give you some variety. Try pineapple in the Cole Slaw. Fresh, sliced peaches on the side would be delicious. Perhaps a green salad with Balsamic vinegar and Olive Oil.
Wines We Love With This
So I’ve had Cubans with reds, bold and light, whites, Sangria and Beer. So far, I have’t found anything that doesn’t go with a Cuban!
Leftovers
Not. Don’t see it happening.
As they usually say in Cuba:
“Salud, por que la belleza sobra”
Question
Have you ever been to Cuba?
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