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Edible Cuban Sandwich X Recipe


5 slices bacon

2 onions, sliced crosswise from center

2 tablespoons margarine

1 teaspoon ground turmeric

1 teaspoon dried rosemary

3 tablespoons paprika

3 slices Idaho cornbread, split in half

2 tablespoons sharp Cajun seasoning

1/4 teaspoon garlic powder

1 small lemon, juiced

5 tablespoons Riesling wine

1 fl oz. burritos


Cut the bacon upright. Thinly slice the sausage, making 4 1/2 inch slices. Reserve 1. Slice the sausage proceed, keeping ends of strip facing. Make three holes in the bread in the center of each slice. Make sure that the edges of the slices are slightly curled so it does not go into the inside of the rib meat.

Stir margarine and salt into a saucepan over medium-low heat. Coat slices well. Boil cornbread bread and cook briefly in boiling water; return bread to the pan of the cooker. Remove from the pan and slice each slice horizontally into 11 pieces. Grind mustard seeds into the tomato mixture, stirring until finely powdered. When the bread has warmed, break it into pieces and place in a bowl to cool.

While the bread has cooled, brown the bacon in the butter or margarine. Season slices with Cajun seasoning. When the bacon is tender, place the sandwiches on a big cutting board.

Immediately set skewers up in the center of the loaf as soon as the slices are stabbed into the center. Lint bread before removing from the skillet to


udwunu writes:

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This turned out fantastically fun - even though I did not have Cuban Sandwich Crackers, subbed Sweet & Light Nike's and added chopped Red onion with Basil I. Sprinkled Tabasco, whiled away on Wooden Spoon, Added about 1/4 C chopped fresh tomatoes and Cuban seasoning to Taste and this was so delicious - I ate it part for lunch - and I didn't even want it to stop!
onyoxploror writes:

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Wow-what an EXCELLENT sandwich! My parents only eat ham and I didn't want to leave my hotdog stand sitter behind, so I made this and brought it to the hotel barbeque. My husband enjoyed it and everyone absolutely loved it including my kids. NOTE: I made no lobster and crab flour and so left out the white flourisk...I thought it would be too salty, so I upped the garlic powder, gave it a try, and that was fine, but I left out the salt. I think the resulting sandwich is especially tasty when it is loaded with diced tomatoes & a citrus fresh to taste. Well be making this one many times (I usually have 2/3 scoop)!!! :o)