CUBAN MUSTARD RECIPES

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CUBAN MUSTARD | BETTER HOMES & GARDENS



Cuban Mustard | Better Homes & Gardens image

With the word Cuban in the name, you know this hot dog topper has to include ham, mustard, and pickles. Add a sprinkle of toasted cumin seeds and this tangy topper is finished.

Provided by Colleen Weeden

Categories     Recipes and Cooking

Total Time 15 minutes

Yield 1 cup

Number Of Ingredients 5

1 teaspoon cumin seeds, crushed
½ cup yellow mustard
¼ cup chopped dill or sweet pickles
1 tablespoon pickle brine
¼ cup finely chopped cooked ham

Steps:

  • Heat a small skillet or saucepan over medium. Add 1 teaspoon cumin seeds, crushed. Heat 2 minutes or until toasted and aromatic. Remove; let cool.
  • In a small bowl stir together 1/2 cup yellow mustard, 1/4 cup chopped dill or sweet pickles, 1 tablespoon pickle brine, 1/4 cup finely chopped cooked ham, and the toasted cumin seeds. Chill, covered, up to 2 weeks. Makes 1 cup.

Nutrition Facts : Calories 7 calories, CarbohydrateContent 1 g, CholesterolContent 1 mg, ProteinContent 1 g, SodiumContent 139 mg

CUBANO SANDWICH WITH MUSTARD AOILI RECIPE | HAYLIE DUFF ...



Cubano Sandwich with Mustard Aoili Recipe | Haylie Duff ... image

Provided by Haylie Duff : Chefs and Hosts : Cooking Channel

Categories     main-dish

Total Time 1 hours 50 minutes

Cook Time 1 hours 15 minutes

Yield 4 sandwiches

Number Of Ingredients 22

1/2 cup mayonnaise
1/4 cup mustard 
1 teaspoon lemon zest 
1/2 teaspoon prepared horseradish 
1/2 teaspoon dry mustard 
1/2 teaspoon kosher salt 
2 or 3 drops hot sauce 
1 clove garlic, grated 
Juice of 1/2 lemon 
1 tablespoon sweet paprika
1 teaspoon cumin 
1 teaspoon dry mustard 
1 teaspoon onion powder 
1 teaspoon celery salt 
1 teaspoon kosher salt 
1 teaspoon brown sugar 
1 1/2 pounds pork tenderloin, trimmed 
1 pound pancetta, sliced into 1/4-inch-thick disks 
Four 6-inch loaves French bread
8 teaspoons relish
3 cups shredded Gruyere
4 tablespoons mayonnaise 

Steps:

  • For the mustard aioli: In a bowl, combine the mayonnaise, mustard, lemon zest, horseradish, dry mustard, salt, hot sauce, garlic and lemon juice. Mix well. Cover and refrigerate until ready to use.
  • For the Cubano sandwich: Preheat the oven to 350 degrees F.
  • In a bowl, mix together the paprika, cumin, dry mustard, onion powder, celery salt, kosher salt and brown sugar. Rub the pork tenderloin all over with the spice rub. Transfer to a baking sheet and roast to an internal temperature of 165 degrees F, about 25 minutes.
  • Remove the pork from the oven and let rest for 10 minutes. Slice thin and set aside.
  • Heat a large skillet over medium-low heat. Add the pancetta slices in batches and cook until crispy. Drain on a paper-towel-lined plate. Set aside.
  • To assemble: Slice a loaf horizontally. Spread the cut sides with 2 tablespoons mustard aioli, then spread the bottom half with 2 teaspoons relish. Top with 1/2 cup of the shredded Gruyere, 5 to 7 slices of the pork tenderloin, 3 slices pancetta and then another 1/4 cup of the Gruyere.
  • Heat a griddle pan over medium-high heat until hot. Spread 1 tablespoon of the mayo on the exterior of the bread. Place the sandwich in the pan and press firmly with a panini press or heavy skillet. Heat until the bread has toasted and the cheese is melted, 5 to 7 minutes. Remove from the pan, slice in half and serve. Repeat for the remaining sandwiches.

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