This delicious twist on the classic cubano sandwich features two different cuts of slow cooked pork .
Tutorials in this course: 10
Total viewing time: 56 minutes
Total course time (including prep and cooking): 5 hours and 8 minutes
The sandwich can often be seen as a utilitarian food. It allows you to place ingredients between two pieces of bread and eat on the go. But sandwiches can also be an art form. Finding the right combination of ingredients is a learned skill.
In this course, sandwich czars will teach you all the secrets to crafting the perfectly stacked meal. Top Chefs from across the country will teach you how to make the perfect grilled cheese and incorporate fresh farmers market ingredients into a sandwich. You'll even learn how to craft delicious breakfast sandwiches. Jump into this course and step up your sandwich game.
Eric Greenspan is known for his bold and imaginative approach to food, striving to make the innovative concepts of fine dining accessible to everyone. His most recent culinary endeavors include The Roof On Wilshire and Greenspan’s Grilled Cheese. As the 2008 winner of the Grilled Cheese Invitational, his newest, fast-paced eatery is a ‘must try.’
Chef Tommy Habetz began his career at Bobby Flay’s famous Mesa Grill restaurant. He also trained under Mario Batali at Po. After working in many Portland restaurants and serving as the head chef at Ripe Family Supper and Gotham Building Tavern, Chef Tommy opened Bunk sandwiches in 2008 with business partner Nick Wood. At Bunk, Chef Tommy uses his love of sandwiches to craft unique and creative fare.
Dave Danhi has single-handedly brought gourmet grilled cheese sandwiches to the masses with the proliferation of his Grilled Cheese Trucks. He was inspired to start the business when he entered the 2009 Grilled Cheese Invitational with his Cheesy Mac and Rib Melt (now a signature truck item) and witnessed the growth of grilled cheese fandom first hand.
Chef Sarkis Vartanian is the head chef of Daily Dose in downtown Los Angeles. Chef Sarkis is dedicated to sourcing local and sustainable ingredients, with a firm belief that honest food is the best food.
Chef Jake Dell represents the third generation of his family to run the world-famous Katz Delicatessen in New York City. Chef Jake took over the restaurant in 2009, where he continues to provide hungry New Yorkers with quintessential deli classics.
Alex Heath is the chef de cuisine at Ye Olde College Inn, a farm, garden, bakery, and restaurant in New Orleans. At Ye Olde College Inn, Heath maintains a focus on sustainability. A New Orleans native, Heath is dedicated to cooking sophisticated southern food with flair.
Chef Jason Fullilove is currently the chef and owner of Ethereal Plate, and formerly the executive chef of Malibu Pier Restaurant & Bar in Malibu, California. Chef Jason specializes in fresh and innovative New American cuisine, placing an emphasis on sustainability through locally-sourced ingredients.
What You Need
- Chef's knife
- Cutting board
- Mixing bowl
- Offset spatula
- Bacon press
- Butter knife
- Serrated knife
- Butcher twine
- Deep baking pan
- Microwave or grill
- Sheet pans (2)
- Sauté pan
- Ingredients are listed within each respective tutorial.
This sandwich uses uncommon flavors for a twist on a breakfast favorite.