Cuban sandwich salad recipe
Inspired by the Cuban sandwich, these salad bowls are made with leftover roast pork, crispy bread croutons, cheese, salami and sweet pickle slices. The dressing makes more than you need and will keep in the fridge for up to a week. Use it as a normal salad dressing or drizzle over cooked prawns, chicken or white fish.
See method- Serves 2
- 20 mins to prepare
- 852 calories / serving
Ingredients
- 180-200g leftover cooked Tesco Finest ultimate salt-aged pork loin joint, torn into chunks, plus any leftover crackling, roughly chopped
- 1 tbsp olive oil, for frying
- 1 thick slice from a Tesco sourdough bloomer, cut into squares
- 1 romaine lettuce, trimmed, halved across the equator and leaves separated
- 4 vine tomatoes, cut into quarters
- 3 slices Jarlsberg cheese
- 4 slices sweet cucumber sandwich slices
For the mojo sauce
- 1 tbsp cumin seeds, toasted in a dry pan until fragrant
- 1 small garlic clove, crushed
- 1 tsp dried oregano
- 1 tsp caster sugar
- Finely grated zest and juice 1 orange
- 1 tbsp American mustard
- 2½ tbsp light olive oil
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Shop ingredientsEach serving contains
- Energy
- 3540kJ 852.0kcal
- Fat
- 62g
- Saturates
- 19g
- Salt
- 2.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 29.0gProtein 40.1gFibre 6.3g
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- For the mojo dressing, put all the ingredients in a clean jam jar, season well and shake until smooth.
- Put the pork (not the crackling) in a bowl and spoon over 2 tbsp of the dressing. Toss to coat then set aside.
- Place a small frying pan over a medium heat and drizzle with a little olive oil. When hot, fry the bread, turning often, for 3-4 mins, until golden and crisp on the outside but soft within. Drain on kitchen paper.
- Arrange the lettuce and tomatoes in two bowls. Fold or roll up the cheese, salami and pickles and arrange on top, then divide the pork between the bowls and finish with the croutons and any leftover crackling. Drizzle 1-2 tbsp dressing over each salad bowl, then serve immediately.
- See more Salad recipes
