Cuban Sandwich Prep
|Shelf Life:||2 days under refrigeration|
|Revision Date:||Mar 7, 2017|
All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.
|1||pc.||Cuban bread, cut to 6" length|
|4||oz.||Cuisine Solutions Pork Cushion, thawed, hand shredded|
|1.5||oz.||Gruyere-style cheese, sliced|
|1||oz.||Prosciutto, paper thin sliced|
- Slice the Cuban bread in half lengthwise, flip the heel and crown over so the inside of the loaf is facing up.
- Line the inside of the heel with the Gruyere-style cheese, completely covering to create a moisture barrier. Evenly top with the shredded pork.
- Line the inside of the crown with the proscuitto slices, completely covering to create a moisture barrier. Invert prosciutto line crown onto cheese and pork cover heel. Ensure that the prosciutto completely covers the pork.
- Wrap entire sandwich in plastic wrap, label, and store under refrigeration. Repeat for as many sandwiches as must be prepped for the day.