Cuban Sandwich Prep
| Shelf Life: | 2 days under refrigeration |
| Portion/Serving: | 1 sandwich |
| Revision Date: | Mar 7, 2017 |
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Notes
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. |
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Ingredients
| 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 |
Preparation
- 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.
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