Super Sandwiches

Z-Man (Kansas City) VS. The Cuban Sandwich (Tampa Bay)

This week we chose two sandwiches, one from both of the Super Bowl team’s cities. These were two totally different sandwiches, both were equally good with two totally different taste profiles. We hope you give both or one of these a try for your Super Bowl party. We enjoyed them both!

Z-Man Sandwich

·         6-8 ounces of Brisket Flat Sliced Thin

·         3-4 Onion Rings, fresh or frozen

·         1 slice of provolone cheese

·         2 TBSP of your favorite BBQ Sauce

·         1 Kaiser Roll

We have done a couple Brisket videos previously; for how it was prepared please follow one of them.

All of the proteins used in both recipes were cooked/smoked on the Cotton Gin Smoker. When building the Z –Man, I fired up the Big Green Egg to 350, I used my hot plate in the Egg as well. I placed 4-5 slices of the brisket on the hot plate and placed the provolone on top. At this time I deep fried the onion rings, we did fresh sliced onions battered in Zatarains. I put one tablespoon of barbecue sauce on the bottom of the Kaiser roll. Once the cheese was melted and the onion rings were golden brown, I placed the meat on the roll and stacked the onion rings on top. I then drizzled another tablespoon of sauce on top of onion rings. The Z-Man is ready to be served!

The Cuban Sandwich (Tampa Bay)

·         1 4 LB Pork Roast

·         4 Slices of Ham (ours was off the bone from the deli)

·         3 Slices of Hard Salami

·         2 Slices of Swiss Cheese

·         3 - 4 thinly sliced dill pickles

·         2 TBSP of Yellow Mustard

·         1 Cuban sandwich roll

We roasted our pork roast on the Cotton Gin Smoker till it reached 165 degrees. We used Lane’s Cubano Rub on pork, covering liberally. Once the pork reached temp, we pulled off to rest prior to slicing thin. I sliced the roll in half long ways and spread the mustard on the bottom of the roll along with 4 pickle slices. We used the same hot plate on the Big Green Egg, place 4-5 thin slices of the pork and 4 slices of ham on the hot plate. Cook until the ham is brown. First place the pork on the roll, then the ham. I next put the salami on top of the ham, and then the cheese. I put my burger press on the grill grates to heat up. Place some melted butter on the hot plate and also brush the butter on the top piece of the roll. Place the sandwich on the hot plate and press down using the weighted press. Do this until the roll is toasted and the cheese has melted. Remove the sandwich and cut in half or quarters and serve!

Overall both of these sandwiches were winners. I’m a mustard and pickle kind of guy, so The Cuban got the nod from me. It was really split even amongst our team which one was best. Truth be told both would be fantastic additions to your Super Bowl Party!

GET YOU SOME!