This copycat recipe for Hacienda Torta Cubana sandwich is made with homemade salsa bread stacked high with pulled pork, salty ham, cheese, and pickles. Add some Apricot Sriracha Sauce for some sweet heat!
Did you know that this weekend kicks off not only Cinco De Mayo but also the Kentucky Derby? Double celebrations for this Mitten Movie Night. Who is ready to party? I know I am. For this very special day, I made this copycat recipe that I really love from a very popular restaurant, Hacienda.
Really going out for this recipe I made the bread from scratch then piled this Hacienda torta Cubana high with slow-cooked pork, ham, cheese and a special spicy sauce to top it off.
What beer pairs well with a Torta Cubana?
The beer: Latitude 42 Brewing Company, Nectar of the Goddess.
I really love this beer it is fruity and perfect for the warmer weather. Complimenting the sweet and spicy topping on this sandwich and cut the salty taste of the pork and ham.
As I said in the intro, I made the bread for this sandwich from scratch. This Salsa Bread was so good and I was pleased with how well it took off on the blog.
In fact, just two days it is now my #1 post on the blog. If you do not want to make the bread from scratch any sandwich bun will work.
Need a use for leftover pulled pork?
Then this Hacienda torta Cubana is the perfect use for that. When I recently made my Pulled Pork Mac and Cheese I got the pork on a great deal and cooked it all at once. I used half for that recipe than the other half for this one.
How to make a Hacienda Torta Cubana:
Divide the pork and ham up and you will make each of these made-to-order in one pan.
To a pan add the pulled pork and ham. Start to cook it over medium heat for 2-3 minutes. Flip the meat.
Butter the bottoms of the bread with some butter then add to the pan butter side down.
Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted.
Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.
While the description for the sauce on this is ‘Spicy Chipotle’ I decided to use one of my favorite condiments, sriracha.
Mix together some Apricot Jelly and sriracha according to taste but use the general recipe below to what I use and adjust from there.
Assemble the sandwich with warm and toasted salsa bread.
Pile high with the pork, ham, and cheese. Add the pickles and the sauce. Top off this deliciousness with the last piece of bread.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own! Thick crust that is loaded with toppings, cheese and tomatoes. Baked to gooey perfection. Forget traditional crust and make this Chicago Deep Dish Pizza.
Where we live we are about 2 hours from many major cities. That means we can stay home or go visit Indianapolis, Detroit, Toledo (their craft beer scene is awesome~I highly suggest giving it a try) or Chicago. While we don’t hit Chicago very often we were able for a time to get real deep dish at a Gino’s East location that they had about a half hour from us in Granger, Indiana. Sadly though it closed. So it was up to make the thick pizza that I loved so much! Other than the sausage that comes on an authentic Gino’s East, which is amazing, I think I pulled it off a pretty good copycat.
Start off with your crust. This recipe is very similar to my White Chicken Pizza with Basil & Blackberry Sauce with the exception of reducing the flour and adding cornmeal to the dough. It gives it that crunchy texture that most deep dish pizzas have. Gather your ingredients….
Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. You should see bubbles are formed on the top of the water/yeast mixture. Now add the flour, honey & salt to the yeast mixture. Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil. Put a towel over the bowl and let rise for 15-20 minutes.
Once the dough has risen uncover and place on a floured surface. Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan. Place the dough into the pan cinching edges as not to overlap over the top of the pan. Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes. Take out of the oven and now it’s time to load it up! Layer cheese, filling, more cheese then top with the drained tomatoes. It’s very important that the tomatoes are drained because you don’t want the juice making your crust soggy.
My filling is a combination of Italian sausage, hamburger, mushrooms, green peppers, olives, onions, garlic cloves mixed with Italian seasonings and tomato paste. I will put the full ingredients below but this is your pizza please add whatever you like! A great crust, lots of cheese and the crushed tomatoes really are what make a deep dish what it is. A blank slate to add whatever toppings you like. Once all your layers are on place in your oven that is already preheated at 375 degrees. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you Coleen of The Red Headed Baker for hosting this week! Need more pizza inspiration? Here are 50+ more recipes to check out….
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