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Cochon de Lait Pressed Sandwich
Posted on 5/17/23 at 9:31 am
Posted on 5/17/23 at 9:31 am
We made some capicola cotto in the lab last week.
Came out tasty with a little kick of spice. Recipe found here: LINK
So, I tasked the returning students to conceptualize a sandwich over the summer break, utilizing our new product.
The nonnegotiable criteria are that the sandwich must,
• contain a ham-like cured product made from the neck muscles of a pig (coppa)
• contain roasted pork from the shoulder of a pig
Cheeses, spreads, condiments, and other accoutrements are fair game.
Personally, I was thinking about doing a riff on a Cuban by changing the flavor profile of the coppa to be more like a ham which makes a lot of sense because we could utilize a whole pork butt with the shoulders being used for the roasted pork component.
Well, then the thread about "Best tasting way to cook a whole pig" got me thinking about a cochon de Lait po’boy.
So now I'm trying to figure out how to create a mutant Cuban/ Po’boy pressed sandwich.
I would prefer to use po'boy bread and press the sandwich but, that may not be feesable.
Looking for input from the creative minds of the F&DB for ideas of how to construct a Cuban Style Cochon de Lait Po’boy.
Whatcha got?
Came out tasty with a little kick of spice. Recipe found here: LINK
So, I tasked the returning students to conceptualize a sandwich over the summer break, utilizing our new product.
The nonnegotiable criteria are that the sandwich must,
• contain a ham-like cured product made from the neck muscles of a pig (coppa)
• contain roasted pork from the shoulder of a pig
Cheeses, spreads, condiments, and other accoutrements are fair game.
Personally, I was thinking about doing a riff on a Cuban by changing the flavor profile of the coppa to be more like a ham which makes a lot of sense because we could utilize a whole pork butt with the shoulders being used for the roasted pork component.
Well, then the thread about "Best tasting way to cook a whole pig" got me thinking about a cochon de Lait po’boy.
So now I'm trying to figure out how to create a mutant Cuban/ Po’boy pressed sandwich.
I would prefer to use po'boy bread and press the sandwich but, that may not be feesable.
Looking for input from the creative minds of the F&DB for ideas of how to construct a Cuban Style Cochon de Lait Po’boy.
Whatcha got?
7
Posted on 5/17/23 at 9:58 am to BigDropper
Just go Cochon Butcher and get the Gambino. Press it if you must.
Posted on 5/17/23 at 10:03 am to BigDropper
I would keep it simple like a Cuban but replace the mustard with some type of remoulade or spiced mayo. Meat, cheese, sauce, pickles, pressed bread. I'd think the pressed bread would be much better than a regular poboy.
To make it different, I'd add a coleslaw (either a mayo based or a vinegar based) and fried onion strings. Possibly try a unique cheese with it. If I wanted to go a step further to make it more unique, I'd add thin sliced andouille.
To make it different, I'd add a coleslaw (either a mayo based or a vinegar based) and fried onion strings. Possibly try a unique cheese with it. If I wanted to go a step further to make it more unique, I'd add thin sliced andouille.
Posted on 5/17/23 at 10:11 am to BigDropper
Fun fact, in the link you posted, you can see where the cure did not penetrate the meat. The grey meat in the top right did not have enough time to get cured while the rest of the meat is a pinkish color. That's the difference in cured vs non-cured.
Posted on 5/17/23 at 10:14 am to BigDropper
I think it would be interesting with that a base of roast pork, coppa, a slice of roasted pineapple, swiss, mustard, and coleslaw
This post was edited on 5/17/23 at 10:16 am
Posted on 5/17/23 at 10:26 am to SixthAndBarone
quote:interesting... as long as it's acidic like mustard, I think it would work.
replace the mustard with some type of remoulade or spiced mayo
quote:sliced lengthwise about 1/4" and seared on a plancha would not be bad.
to make it more unique, I'd add thin sliced andouille.
Posted on 5/17/23 at 10:31 am to BigDropper
Yep, I would bias cut, unless it has a large diameter, and sear/brown. Smoked sausage or andouille, whichever you prefer.
Posted on 5/17/23 at 10:40 am to mylsuhat
quote:
roast pork, coppa, a slice of roasted pineapple, swiss, mustard, and coleslaw
Like a litte kalua pork sandwich... honey mustard?
Posted on 5/17/23 at 10:46 am to BigDropper
quote:I'm unfamiliar but I am just thinking of Christmas leftovers when my mom used to roast a ham with pineapples on it. That sandwich the next day was next level
Like a litte kalua pork sandwich... honey mustard?
Posted on 5/17/23 at 10:53 am to BigDropper
quote:
create a mutant Cuban/ Po’boy pressed sandwich.
Maybe switch the pickles out with pickled okra or even squash (Toups Meatery does this). I don't think you could find a cajun cheese component but you may be able to pull on something French. Perhaps some type of soft spreadable French variety that would melt well when pressed.
Posted on 5/17/23 at 11:06 am to Saskwatch
quote:Never considred pickeld squash but I love bread and butter zucchini. Okra is an outstanding suggestion.
Maybe switch the pickles out with pickled okra or even squash
quote:nope, unless you really bend it and use hogs head cheese, kinda like a bahn mi.
I don't think you could find a cajun cheese component
quote:I first considered Havarti but that's a good suggestion. Raclette maybe?
some type of soft spreadable French variety that would melt well when pressed.
Posted on 5/17/23 at 5:36 pm to BigDropper
Posted on 5/17/23 at 8:23 pm to Btrtigerfan
quote:
PROSCIUTTO COTTO
Good stuff too. I thought it was "just ham" before trying it. Definitely a ham texture but more flavorful.
Posted on 5/17/23 at 8:33 pm to BigDropper
quote:
BigDropper
For your sandwich, I keep going back to some sort of pickled, or smoked sweet peppers on it and the vinegar bite of a craft mustard sauce, but light as if it were made with Greek yogurt or something.
Posted on 5/17/23 at 8:35 pm to Btrtigerfan
quote:
a craft mustard sauce, but light as if it were made with Greek yogurt or something.
As a dipping sauce?
Posted on 5/17/23 at 8:36 pm to BigDropper
nice 
Posted on 5/17/23 at 8:42 pm to BigDropper
Also, your school needs a Berkel slicer. To slice meats thin enough to see through. 
Posted on 5/17/23 at 9:09 pm to Btrtigerfan
quote:I have a Berkel slicer.
Also, your school needs a Berkel slicer.
Unfortunately, it's the electric model 909/1, but I would love a manual flywheel model. They're nice!
Posted on 5/17/23 at 9:26 pm to BigDropper
quote:
I have a Berkel slicer.
Posted on 5/18/23 at 5:59 am to Btrtigerfan
quote:peppadew come to mind when I think of pickled peppers. Might be a nice addition to a very non-traditional remoulade style spread.
pickled, or smoked sweet peppers
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