Mexican Cuban Sandwich

SERVES 4

INGREDIENTS

1 cup grated white cheddar cheese

1 cup grated Chihuahua cheese

4 tbsp mayo

4 tbsp whole-grain mustard

1 tbsp jalapeño, minced with the seeds

1 lb roasted pork shoulder (available ready to eat at most gourmet markets, like Whole Foods)

4 square or oval ciabatta buns Red onion escabeche (recipe follows)

INSTRUCTIONS

1 Combine the two grated cheeses. 2 Combine the mayo, mustard and jalapeño to create a jalapeño dijonnaise. 3 Reheat the roasted pork in a 350-degree oven 10–15 minutes. Using two forks, carefully pull the meat into loose, large chunks. 4 Slice open the ciabatta buns and toast in the same 350-degree oven. 5 To build the sandwiches, load the bottom half of the buns with pulled roasted pork. Season with salt if needed. 6 Pile on the cheese blend and return to the oven until cheese is melted. 7 Carefully remove the sandwiches from the oven and divide the red onion escabeche among them. 8 Finish with a generous spoonful of the jalapeño dijonnaise. 9 Close the sandwiches, press and cut in half.

RED ONION ESCABECHE

In a large bowl, mix together 1 cup thinly sliced red onion, 1/4 tsp sea salt and 1 / 8 tsp piloncillo sugar (or substitute brown sugar) and let sit for 15 minutes. Add 1/4 cup apple cider vinegar,1/4 cup water, 1/4 tsp whole coriander seeds and 3 sprigs thyme, and allow to pickle for at least two hours. This holds well and can be made in advance in batches to keep on hand.