Venison & Ham Cuban Sandwich

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SERVINGS

4

PREP TIME

10 min

TOTAL TIME

10 min

GLUTEN FREE

NO

Who doesn’t love a toasted Cuban sandwich? Along with the customary ham, cheese and pickles, this version adds venison steak to the mix. 

This recipe is made with Jones Ham Slices.

8 oz Ham Slices
ingredients
1 pound venison steak
Kosher salt
Freshly cracked pepper
1 tablespoon olive oil
2 tablespoons melted butter
French, hoagie rolls or ciabatta, split
Coarse ground mustard
Mayonnaise
8 slices Swiss cheese Sandwich pickles
12 slices Jones Dairy Farm Ham or Canadian Bacon
Pickled peperoncinis
DIRECTIONS
Remove venison from refrigerator 1 hour prior to cooking, bring to room temperature. Remove all silver skin and pat dry with paper towel. Season with salt and pepper all over. Heat olive oil in pan over medium-high heat. Cook for 2-4 minutes on each side for medium rare to medium. Allow meat to rest and cool completely; cut into very thin slices against the grain.

Brush melted butter on insides of bread and toast under broiler until slightly golden—being careful not to burn. Remove and spread mustard on one half and mayo on the other; top both halves with cheese. Top bottom half with pickle, ham and venison; place top onto sandwich. Repeat for remaining sandwiches.

Brush tops of sandwiches with butter and broil until toasted and cheese has melted. Serve with peperoncinis.

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Ingredients

1 pound venison steak
Kosher salt
Freshly cracked pepper
1 tablespoon olive oil
2 tablespoons melted butter
French, hoagie rolls or ciabatta, split
Coarse ground mustard
Mayonnaise
8 slices Swiss cheese Sandwich pickles
12 slices Jones Dairy Farm Ham or Canadian Bacon
Pickled peperoncinis

Directions

Remove venison from refrigerator 1 hour prior to cooking, bring to room temperature. Remove all silver skin and pat dry with paper towel. Season with salt and pepper all over. Heat olive oil in pan over medium-high heat. Cook for 2-4 minutes on each side for medium rare to medium. Allow meat to rest and cool completely; cut into very thin slices against the grain.

Brush melted butter on insides of bread and toast under broiler until slightly golden—being careful not to burn. Remove and spread mustard on one half and mayo on the other; top both halves with cheese. Top bottom half with pickle, ham and venison; place top onto sandwich. Repeat for remaining sandwiches.

Brush tops of sandwiches with butter and broil until toasted and cheese has melted. Serve with peperoncinis.