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      Good Life, Good Food: Cubans and cumin slaw

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Cuban sandwiches and cumin slaw.

      Cuban Sandwich


      4-6 lb Pork Butt or Shoulder

      1 C McCormick Ancho Chile powder

      1/3 C McCormick Smoked Paprika

      3 Tblsp McCormick Dried Oregano

      3 Tblsp McCormick ground coriander

      3 Tblsp McCormick ground mustard

      1 Tblsp McCormick ground cumin

      1/2 Tblsp McCormick Cayenne pepper

      1 Tblsp McCormick ground black pepper

      1 Tblsp kosher salt

      For the sandwich:

      4 8 inch hoagie rolls or a French loaf cut into 8 inch rolls

      2 lb pulled pork

      2 Tblspn Dijon mustard

      4 C slaw (optional)

      16 ea bread and butter pickle slices

      12 slices smoked ham, thinly sliced

      12 slices swiss cheese

      3 oz butter


      Preheat oven to 250 degrees

      Mix all the dry spices into a spice blend. Rub the pork butt completely with the spice blend, on a grill over medium heat, sear the pork butt on all sides. Remove from the grill, and place in a deep pan, fill with water leaving about 2 inches of the butt exposed. Cover with film and foil, and slow cook for 3-5 hours until the butt is tender and pulls apart easily. Pull the butt apart shredding the product.

      Open hoagie roll and spread mustard on the bottom of the roll. Layer on dill pickles covering the roll, next add sliced ham, topped with pulled pork, (add slaw as an option here if desired) and top with swiss cheese.

      Butter both the outside and the bottom of the hoagie. Place bun on a grill, and press on it using a cast iron skillet or some sort of weight. Grill 2-3 minutes on each side, melting cheese and crisping sandwich.

      Serve with slaw w/cumin lime vinagriette. Great sandwich and slaw for tailgating, or late fall cook outs! Enjoy!

      Slaw with Cumin-Lime vinaigrette


      1/3 C fresh lime juice

      1/2 tsp McCormick ground cumin

      2 cloves garlic, chopped

      2 dashes tabasco sauce

      1/2 C extra virgin olive oil

      Blend all ingredients in a blender until smooth

      3 ea carrots, peeled and shredded

      1 ea medium head of green cabbage, shredded

      1 ea red bell pepper, julienned

      1 ea red onion, thinly sliced

      1/2 C fresh cilantro, chopped

      Kosher salt and coarse ground black pepper to taste


      Combine all ingredients in a large bowl, toss with the dressing and season to taste with kosher salt and coarse black pepper. Use it as a side dish with the Cuban sandwich or serve on the Cuban Sandwich! Enjoy!!