By Protein
Plantain Cubano Sandwich Recipe
Ingredients
- 2 ea. Smashed Plantains, Fried
- 1/2 oz. Yellow Mustard, Prepared
- 3 oz. ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt (Sub-Recipe)
- 4 ea. Hillshire Farm® Sliced Smoked Ham, WA
- 1 ea. Swiss Cheese, Sliced
- 3 ea. Dill Pickles, Sliced
Layers of smoky ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt and Hillshire Farm® Sliced Smoked Ham are stacked between crispy fried smashed plantains. A swipe of yellow mustard, creamy Swiss cheese, and crunchy dill pickles bring balance and brightness to every bite.
Made with ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt
Directions
- Place one fried smashed plantain onto a clean work surface.
- Top fried smashed plantain with mustard.
- Place the ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt on top of the mustard.
- Place the Hillshire Farm® Smoked Ham slices on top of the pork.
- Place Swiss cheese on top of the ham slices.
- Top with pickles and place the remaining fried smashed plantain on top to close.
- Serve as warm.
Boneless Pork Butt
Yield: 3 lbs.
Ingredients
- 1 ea. ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt
- 1 cu. All Purpose BBQ Dry Rub, prepared
Directions
- Rub dry rub all over the outside of pork butt.
- Preheat smoker to 275F.
- Open smoker and place pork inside. Temperature will drop when you open the smoker and are loading it.
- Cook at 275F until internal temperature reaches 145F.
- Remove from smoker and allow to rest 30 minutes.
- Using tongs, pull the meat. Hold hot for service.
You May Also Like
