Southern Style Cuban Sandwiches With Chipotle Rémoulade

Excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

Southern Style Cuban Sandwiches

Nothing beats the “scooped out” method of pulling the soft center portion from the bread (feed it to the birds). Not only does it save on calories, it also makes the sandwich all about the delicious pork—and less about the bread.

Serves 4 to 6  •  Hands-on: 20 minutes  • Total: 30 minutes, including sauce

  • 1 (12-ounce) French bread loaf
  • Chipotle Rémoulade
  • 1 pound sliced smoked pork (without sauce)
  • 4 (1-ounce) provolone cheese slices
  • 1 cup sweet-hot pickles

1. Cut the French bread loaf in half horizontally; scoop out the soft bread from center of each half, leaving a 1⁄2-inch-thick border. (Reserve the soft bread for another use.)

2. Spread the inside of bread shells with the Chipotle Rémoulade. Layer the bottom shell with the smoked pork, provolone cheese slices, and sweet-hot pickles. Top with remaining bread shell. Cut into individual sandwiches.

Chipotle Rémoulade

Traditionally, rémoulade is a mayo- and mustard-based sauce used as a condiment throughout Cajun country. But why limit this zesty condiment to just one region? A bit of canned chipotle pepper and its adobo sauce creates a sauce with new intensity and flavor.

Makes 1 cup

  • 3⁄4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons sweet-hot pickle relish
  • 1 canned chipotle pepper in adobo sauce, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1⁄2 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1⁄8 teaspoon table salt
  • 1⁄8 teaspoon freshly ground black pepper

Stir together the mayonnaise, Creole mustard, pickle relish, chopped chipotle pepper, parsley, lemon zest, lemon juice, salt, and pepper in a small bowl. Cover and chill up to 3 days before serving.

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