Hope you had a marvellous weekend.
I was feeling a little under the weather and worked from
home bed on Friday. Once that was aside, Mr Man and I spent the evening under the duvet watching films, one of which happened to be Chef. (If you’ve not seen it yet and are planning to, probably best to skip the rest of this paragraph!) I found it quite enjoyable, despite selling the romanticised version of what it takes to establish a successful food business. But then I’d gladly spend an entire day watching anything related to food so my opinion is probably invalid. Between this film and watching endless episodes of Triple D on the Food Network my desire to visit the States and check out the food truck scene has rocketed. It looks immense. Anyway, back to the point of this story, Mr Man sat there salivating for most of the film. As the credits were rolling, he turned to me and declared, “Kay, I’m gonna need one of those Cuban sandwiches!”
Aaaand long story short, on Sunday, I decided to give it a crack but with a difference. In theory, it’s not an epic ham and cheese sandwich, it’s a lamb and cheese sandwich. I used a mojo marinaded, shredded, slow-roasted lamb paired with turkey bacon. In short a meat feast, creamy gouda cheese, tangy gherkins and dijon mustard for a bite all packed inside a soft white sub roll, slathered in butter and pressed for the ultimate sandwich…
- 1.6kg lamb shoulder
- Smoked turkey bacon
- Sub style bread rolls
- Gouda cheese slices
- Pickled gherkins
- Dijon mustard
- Light mayonnaise
- 250ml orange juice
- 50ml olive oil
- Freshly ground pepper to taste
- 1 teaspoon salt
- 1 teaspoon dry oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 6 cloves of garlic, minced
- Add the mojo marinade ingredients, to a blender, and blitz until well combined.
- Pour it over the lamb on a large tray and massage in. Cover and place in the fridge overnight.
- When you’re ready to cook, take the tray out of the oven and leave at room temperature for 30-40 mins to raise the temperature. Meanwhile, preheat your oven to gas mark 8.
- Place the lamb in the oven, uncovered, for 15 mins.
- After this time, take it out, ensure there is enough liquid to cover the bottom of the tray (some will have evaporated but there should still be enough – just in case, top up with stock / more orange juice if required) then cover with two layers of tin foil.
- Place it back in the oven, reducing the heat to gas mark 3 and leave for 2.5 hours. Be patient! Don’t open the oven or be tempted to peek!
- Once done, take the lamb out, and leave to rest for 10-15mins before removing the foil.
- Meanwhile, cook off the smoked bacon in a frying pan, couple mins on each side, medium heat, until crisp. Place these strips on a plate lined with kitchen roll.
- Using a pair of forks, pull apart the meat, it should just fall apart. Feel free to sample, chefs treat and all.
- Melt some butter – around 50g in the microwave for brushing.
- To assemble, slice through the sub rolls. Spread a tablespoon of light mayo over the bottom, top generously with 2 or 3 heaped spoons of the lamb meat.
- Top with 4 slices of the smoked bacon before topping with gouda cheese slices. Add a handful of gherkins before spreading on about a tablespoon of mustard to the topping bread piece.
- Using a pastry brush, generously brush the top and bottom of your sandwich roll with the melted butter.
- Either pop the sandwich into a flat sandwich press or place in a frying pan heated to medium, with something on top to weigh it down, (I used my cast iron pan which did the job perfectly) and cook until golden brown, 2 mins on each side.
- Serve while hot!