Cuban Sandwiches with Coleslaw
Pulled Bison
- Bison Chuk - 1LB
- Oil - 1 TBSP
- White Onion - 1 Small
- Minced Gloved Garlic - 3
- Rosemary - 1 Sprig
- Beer - your favorite - 1 can
- Beef Stock - 1 1/2 cup
Barbecue Sauce
- Ketchup - 1 1/2 cup
- Brown Sugar - 1 cup
- Salt & Pepper - Dash of Each
- Worcestershire - TBSP
- Chilli Flakes - 3 TBSP
- Apple Cider Vinegar - 3 TBSP
- Chili Powder - 1/2 TSP
Coleslaw Dressing
- Red Cabbage - 1/2 Cup
- Carrots Julienned - 1/4 Cup
- Green Onions - 1/4 Cup
- Cilantro - 1 TBSP
- Yellow Pepper - 1/4 cup
- Mayo - 1/2 Cup
- Honey - 2 TBSP
- Lime Squeezed - 1 Lime
- Chilli Flakes - 1/2 TSP
- Pickled Ginger - 30 ML
- Salt & Pepper - to taste
Pulled Bison
- First off, get a skillet pan and heat oil, add onion, garlic, rosemary, sauteed until fragrant
- Add Bison, brown on all edges to caramelize
- Put all into a roasting pan and then de-glaze the pan with beer, scrape the rest into the roasting pan and add stock and remaining beer
- Cover and let go for an hour and half.
Barbecue Sauce
- Combine all, let sit 1/2 hour
Coleslaw & Dressing
- Cut veggies to your select sizing, combine together
- Combine all in a blender and blend till smooth Cuban sandwich butter whole grain mustard Sylvan star smoked Gouda (or local favourite near you) Pickles (homemade or store bought)
- Using your bred that you made spread some butter on the inside and outside, mustard on both inside pieces, a layer of cheese, sliced pickles, pulled bison and another layer of cheese. Put in a panini press and ook until it's hot and golden. Cut in half and serve next to your coleslaw for a fresh spring and summer meal. Great with a cold beer
