Cards, stogies – need we say more? Fifty years after the missile crisis, this is our ode to the Cuban sandwich gone wrong, but really right. Grilling the tortilla gives it some nice crispness, so don’t fall to temptation and skip a step.
Yield: 4 quesadillas
Preheat oven to 375˚F. Pat pork dry and season with oregano, cumin, paprika, garlic, salt, and pepper. Place pork on a roasting rack over a sheet tray. Bake about 25 minutes until meat thermometer registers 145˚F. Remove from oven and let cool. Cut pork into 1/4-inch thick slices.
Cards, stogies – need we say more? Fifty years after the missile crisis, this is our ode to the Cuban sandwich gone wrong, but really right. Grilling the tortilla gives it some nice crispness, so don’t fall to temptation and skip a step.
Yield: 4 quesadillas
Preheat oven to 375˚F. Pat pork dry and season with oregano, cumin, paprika, garlic, salt, and pepper. Place pork on a roasting rack over a sheet tray. Bake about 25 minutes until meat thermometer registers 145˚F. Remove from oven and let cool. Cut pork into 1/4-inch thick slices.
Add mayonnaise, mustard, and hot sauce to a small bowl. Mix well.
Cook tortillas on a grill or grill pan, about 1 minute per side. Place tortillas flat on work surface. Brush mayonnaise mixture on 1 side of each tortilla. Place an even layer of sliced pork on 4 of the tortillas. Add 2 pieces of prosciutto or ham on top of pork. Add an even layer of pickle slices and cheese on top of ham. Top each stack with remaining tortillas, sauce-side down.
Wrap quesadillas in tinfoil. Bake in oven for 8–10 minutes until cheese has melted and quesadillas are warmed through. Cut each quesadilla into 6 pieces and serve.
