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Cuban-Style Sandwiches with Green Chile au Jus

(5)
  5 reviews
  • 15 min prep time
  • 45 min total time
  • 8 ingredients
  • 4 servings
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This flavor-packed sandwich is made even better by dipping into the delicious green chile au jus.

Bake-Off® Contest 42, 2006
Angela Buchanan
Boulder, Colorado

Ingredients

1
package (17 oz) refrigerated fully cooked pork roast au jus
1
can (13.2 oz) Pillsbury™ refrigerated country Italian loaf
1
teaspoon ground cumin
2
teaspoons minced garlic in water (from a jar)
1/4
lb thinly sliced cooked honey ham
4
slices (1 oz each) pepper Jack cheese
1
cup beef broth
1
can (4.5 oz) Old El Paso™ chopped green chiles

Steps

  • 1 Heat oven to 350°F. Spray cookie sheet or 15 x 10 x 1-inch pan with cooking spray. Drain juice from pork roast into blender; set aside. Shred or chop pork into bite-size pieces; set aside.
  • 2 Unroll dough into 1 large (about 14x9-inch) rectangle. With kitchen scissors or sharp knife, cut dough crosswise making 2 (9x7-inch) rectangles. Sprinkle each dough rectangle with 1/2 teaspoon cumin and 1 teaspoon garlic. Place half of ham and half of cheese in 3-inch-wide strip lengthwise down center of each dough rectangle. Divide pork evenly over cheese.
  • 3 Bring long sides of dough up over filling to meet in center; pinch seam to seal. Pinch ends to seal. With pancake turner, place seam side down on cookie sheet or 15x10x1-inch pan. Cut 3 diagonal slashes in top of each sandwich.
  • 4 Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 5 minutes. Meanwhile, pour broth and undrained green chiles into blender with juice from pork; blend on medium-high speed 15 to 30 seconds or until smooth. Pour juice mixture into 2-cup microwavable measuring cup.
  • 5 To serve, microwave juice mixture on High 2 to 3 minutes or until hot; divide mixture into 4 (6- or 8-oz) ramekins or cups. Cut each sandwich diagonally in half. Serve sandwiches with juice mixture for dipping.
  • 1 Heat oven to 350°F. Spray cookie sheet or 15 x 10 x 1-inch pan with cooking spray. Drain juice from pork roast into blender; set aside. Shred or chop pork into bite-size pieces; set aside.
  • 2 Unroll dough into 1 large (about 14x9-inch) rectangle. With kitchen scissors or sharp knife, cut dough crosswise making 2 (9x7-inch) rectangles. Sprinkle each dough rectangle with 1/2 teaspoon cumin and 1 teaspoon garlic. Place half of ham and half of cheese in 3-inch-wide strip lengthwise down center of each dough rectangle. Divide pork evenly over cheese.
  • 3 Bring long sides of dough up over filling to meet in center; pinch seam to seal. Pinch ends to seal. With pancake turner, place seam side down on cookie sheet or 15x10x1-inch pan. Cut 3 diagonal slashes in top of each sandwich.
  • 4 Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 5 minutes. Meanwhile, pour broth and undrained green chiles into blender with juice from pork; blend on medium-high speed 15 to 30 seconds or until smooth. Pour juice mixture into 2-cup microwavable measuring cup.
  • 5 To serve, microwave juice mixture on High 2 to 3 minutes or until hot; divide mixture into 4 (6- or 8-oz) ramekins or cups. Cut each sandwich diagonally in half. Serve sandwiches with juice mixture for dipping.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
9g
46%
Trans Fat
0g
0%
Cholesterol
140mg
47%
Sodium
1720mg
72%
Total Carbohydrate
45g
15%
Dietary Fiber
0g
0%
Sugars
5g
5%
Protein
56g
56%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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