|Ingredients||Vegetables, Bread, Meat|
|Day Part||Dinner, Lunch|
Miami is where the Cuban pressed sandwich was born. The classic layers ham or pork, cheese and pickles on a crusty roll and compresses it in a grill until it turns toasty and the cheese melts. This chef-inspired version from Timon Balloo of Sugarcane uses braised beef cheeks and a combo of cheddar and manchego cheeses between eggy brioche bread.
8 oz. beef cheek
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onions
1 tbsp. minced garlic
2 cups veal stock
4 slices brioche bread (1/4-in. thick)
2 oz. manchego cheese, sliced
2 oz. white cheddar, sliced
1 tbsp. clarified butter
1. Preheat oven to 300°F. Trim, rinse and pat dry beef cheek. In sauté pan, sear the meat until golden brown.
2. Remove meat from pan and place in a roasting pan. Add celery, carrot, onions, garlic and veal stock to pan; roast in 300°F oven 2 to 3 hr. or until tender.
3. Remove pan from oven and allow meat to rest. Strain and reduce braising liquid to demi glaze consistency. Pull cheek meat into shreds and reserve in braising liquid.
4. For service, add butter to hot griddle or sauté pan. Lay down 2 bread slices and layer with both cheeses and shredded meat. Top with second bread slice. Heat until bread is golden brown and the cheeses have melted. Press bread slices together and serve.