Pescatarian Cuban Sandwich
This is Terry's remake of an traditional Cuban sandwich using only fish. You have to try it to believe how good it tastes. It contains all the regular ingredients except the pork, which is replaced by smoked salmon and tilapia. We even had to come up with a new word to describe it! You can use a foil wrapped brick brick as a weight or a panini pan to press the sandwich.
We’ve used snapper, cobia, grouper, bronzino, and tilapia for this recipe.
2 pounds Firm fleshed fish of your choice.
1/2 pound cold smoked salmon, thinly sliced (We use hand sliced Ducktrap brand smoked salmon)
3 tablespoons extra virgin olive oil
2 tablespoons fresh garlic, chopped
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons kosher salt
2 teaspoons black pepper
8 slices Swiss cheese
good french bread
Combine olive oil through black pepper, rub on tilapia. Marinate for 30 minutes at room temperature. Heat large fry pan. Saute pan fry smoked salmon until browned, remove and set aside.
In same pan on medium high heat, cook tilapia until golden brown about 3-4 minutes per side. If pan gets too hot, lower heat. remove and set aside.
Cut french bread into four equal portions. Spread inside of bread with mustard, lay tilapia fillet on one side ,add salmon, pickles and Swiss cheese 2 slices per sandwich.
Heat grill pan or panini pan. If using pan, put two sandwiches on pan, cover with foil, set heavy pot or brick on top to press down. Cook on medium heat for about four minutes. Remove pot and foil, flip to other side. Cover with foil and pot and continue to cook another four minutes. Remove and repeat process with remaining two sandwiches. Keep sandwiches warm in over. Serves 4 people