Date posted: 28/02/2019

Cuban Sandwich

  • Serves 10
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Farmstead brisket 2kg
Cuban chimichurri paste 500g
French gruyere-style block 200g
Everyday Favourites crushed chillies 1g
Red onions 200g
Tate & Lyle caster sugar drum 10g
Pure olive oil glass 60ml
Everyday Favourites red wine vinegar 100ml
Everyday Favourites white baguette 28cm 10


1. Slow cook the brisket until tender and falls apart once the beef is cooked and pulled add ¾ of the chimichurri and mix well - keep warm. 2. Slice the Gruyere. 3. Mix the red onions, sugar, olive oil and vinegar together and allow to pickle for 1 hour. 4. Heat the griddle and cut the baguette in half place the bottom part on the grill. 5. Top with the pulled beef, pickled red onions, chimichurri, gruyere and finish with another drizzle of chimichurri and the top of the baguette. Place a grill stone on top to compress down. 6. Keep turning the sandwich until cooked and slightly charred and the cheese has melted.
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