A while ago, the movie Chef had us all gasping for Mojo’s Marinated Pork Cubanos, it so famously promoted.
This very traditional Cuban cuisine has become all the more popular, (Especially since the movie came out) but here in South Africa, we tend to take the best the world offers, and add a twist to it.
This is why we decided to try our own recipe of the cabanas, only replacing the pork with some proper game meat.
Now we know that to take some of the healthiest meat on earth, and smash it with bread and mustard is not the most normal thing to do, but we tested it, and the taste is superb in every way.
Try it out, and let us know what you think.
Slowly cooked venison roast, thinly sliced. Warthog or wild boar but we prefer a good blue wildebeest above all else.
2 pieces of white baguettes, 6 inch/15 cm in length, cut in half
Melted butter, for brushing
2 thin slices Swiss cheese
2 or 3 dill pickled cucumbers, thinly sliced
Optional thinly sliced gherkins as well.
Heat a griddle or frying pan over medium heat.
Cut the loaf of bread into quarters and slice each quarter in half horizontally for the sandwiches.
Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the roasted venison slices, cheese, and dill pickles.
Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface.
Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size.
Leave the skillet on top of the sandwich and grill for 1 or 2 minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve.
Let sandwiches stand 1 minute before cutting in half. Serve immediately and gobble it all up!