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Sunday, January 10, 2010

Cuban Reuben with Mojo



From the kitchen of One Perfect Bite...
The sky has been steel gray for several days now and our local landmark, Spenser Butte, is wrapped in fog so thick it looks like Witch Mountain. While it's not cold by most standards, the fog and Oregon's creeping damp can chill you to the bone in no time. The fire's warmth is tempting, but things must still be done, so, Bob and I were out and about and determined to make the day ours. By the time we returned, we were not only cold, but had lost the light and 15 degrees of Fahrenheit. I was in the mood for something tropical and Bob had a yen for corned beef. This recipe, which I've had in my files for several years, held a promise that might please us both...and...it almost did. Please understand that this a nice recipe. It just wasn't nice enough to please both of us. Every once-in-a-while, I forget how much Bob knows about food. He has a very clear idea of what a Cuban sandwich should be. This didn't meet his expectations. I actually liked it, but even I had a few reservations. Let me say up front that I think it's hard to spoil a grilled sandwich that contains cheese. I just thought the cheese warred with the other ingredients. I loved the beans and I loved the simple Mojo. My strangely wired brain is already thinking about using the bean mixture to extend ground chicken and saucing the patties with the Mojo. I've a hunch that it could produce something spectacular. Now we have to get to the sticky part. Am I recommending the recipe? Yes, because it makes a perfectly fine sandwich that might truly please a bored palate. Will I make it again? No, not in this format. In fairness, while I think the original Reuben is hard to beat and easier to make, I'll let you judge for yourself. Here's the recipe.


Cuban Reuben with Mojo...from the kitchen of One Perfect Bite inspired by a prize winning recipe at the 2003 Finlandia Great Sandwich Recipe Contest


Ingredients:
1 cup mayonnaise
Zest and juice of 1 lime
3 tablespoons orange juice concentrate, thawed
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon dried red pepper flakes
2 10-inch French or Italian baguettes
1-1/4 cups canned black beans, rinsed and drained
8 ounces thinly sliced corned beef
1-1/3 cups sauerkraut, rinsed and drained
6 slices Swiss cheese
6 slices Provolone cheese

Directions:
1) To make Mojo sauce: Combine mayonnaise, lime juice and zest, orange juice, cumin, black pepper and red pepper flakes in a small bowl. Mix well.
2) Cut each baguette almost in half, being careful to leave a hinge. Use 1/2 cup of Mojo to spread on cut sides of bread.
3) Mash black beans with a fork. Stir in remainder of Mojo sauce and, mixing well.
4) Layer bottom half of each loaf with 3 slices of Swiss cheese, bean mixture, corned beef, sauerkraut and 3 slices of Provolone cheese. Close loaves. Place top side down on a preheated, hot, well-oiled griddle or 12-inch skillet. Cover with foil and weight down with a heavy skillet. Cook five to six minutes. Uncover loaves, turn, re-cover with foil and weight down again. Cook until very hot and cheese begins to melt. Cut each loaf in half or thirds. Yield 4 to 6 servings.

32 comments:

DailyChef said...

Oh man, this looks amazing. I absolutely love Cuban sandwiches. Thanks for this post!

Alessandra said...

I never heard of the mojo sauce, so many things I am learning!

Saveurs et Gourmandises said...

Je ne connaissais pas du tout la mojo sauce.
Est-ce que le jus d'orange normal peut remplacer le concentré?
Sandwich très appétissant.

Martha said...

I met my first cuban sandwich on my first trip to Florida -- this does sound interesting and I do think Jim would like it.

pigpigscorner said...

Never heard of mojo sauce but it sounds relaly good! Spicy mayo..yum!

T.W. Barritt at Culinary Types said...

It sure looks like this would hit the spot on a cold winter evening.

Natashya KitchenPuppies said...

It does sound like it has lots of great flavours going on.
I have never had a cubano or a reuben, so I wouldn't know what to expect from either. Sounds tasty to me!

La Table De Nana said...

I really enjoy regular reubens:) I appreciate you're always spot on honest with the recipes:)It's cold here too:)

Katy ~ said...

Sounds good to me; I would certainly give it a try if I saw it offered in a restaurant. Never heard of mojo mayo. That's the only part that really scares me!

Vanillastrawberryspringfields said...

A very interesting combination that have never had or tried-perfecto for a luncheon...

Joanne said...

Honestly I think this sounds superb but you'd probably have to go into it knowing that it wouldn't be anything like a Cuban or a Reuben. On it's own, as it's own dish...I bet it's amazing!

Lea Ann said...

You learn something new every day. Never heard of Mojo sauce.

Cathy said...

I'm pretty finicky about my
Reubens so don't think this would be my cup of tea either, but it is good for us to try new combinations of flavors. Sometimes we hit paydirt.

Mary said...

Saveurs et Gourmandises, the orange juice concentrate is the one found in the freezer of super markets or grocery stores. The brand is not important.

Kathleen said...

Maybe I won't try it, but the name is sure catchy..:)
I do like mine on rye...can't help it, I am a NYer!
Have a great Sunday!

George Gaston said...

Mary, the sandwich sounds terrific, but the Mojo Sauce sounds even better. I bet it would be a great dipping sauce for chicken tenders, too. Thanks...

The Chef In My Head said...

The last rueben I had was outside at Wurstfest so this looks delicious to me! The sauce sounds great.-LeslieMichele

noble pig said...

I adore Cuban sandwiches but it has been awhile since I've enjoyed one. This looks like a wonderful version.

A Year on the Grill said...

It looks good and sounds good. We just lost the only Cuban restaurant in Kansas City. I did have some terrific sandwiches there, so i understand your husbands reservations. But, you are right, without expectations, this is probably very good.

Stacey said...

That sounds awesome! I would eat every bite. :)

JG said...

I've never tasted Mojo Sauce, but Ruebens are really good!

Debbie said...

Sometimes it works; sometimes it doesn't. It can be frustrating when you think things should go but they don't. Occasionally, I can sort that out. Thanks for the honest appraisal. Hope your year is going terrifically. I do so love your blog!

Lori said...

Mary I think your brain is wired quite beautifully. How else could you make all this yumminess.

I think I like anything with the word mojo in it. I remember when I was working in dialysis, this girl who is Puerto Rican told me when I was pregnant with my first daughter, "she will steal your mojo." I wondered what this could mean. After a couple pregnancies, losing my hair and gaining weight, I think I now know.

Debinhawaii said...

It looks really good--but I get the feeling that that the two sandwiches--a cuban and a reuben are better on their own. ;-)

Mary said...

Deb, Your absolutely right.

My Little Space said...

Oh dear, this is just sooo divine! Love every single fillings in there. REally mouthwatering!

Claudia said...

I've never had mojo sauce - definitely need to rectify that. Delicious sandwich - a definite "mudt do!"

Chef E said...

Oh darn now I wish I had some of my Mojo marinade left, and I would make this...

free online adventure games said...

I like the way you're honest with the recipes you put up, even if you may not actually make them the same way again. This is still an interesting recipe for anyone to try, particularly those who've never had the chance to try a Cuban sandwich.

L'Chicken said...

I am a Reuben aficionado. This recipe looks awesome. Love that you got the inspiration from the contesting world, but you certainly made it all yours. How's the new grandbaby?

Mary said...

L'Chicken - in a word gorgeous :-)

g said...

This looks like a great sandwich, but it's not a cuban.

But that's OK. A great sandwich anyway.

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