慢炖锅古巴风味肉丝帕尼尼

慢炖锅古巴风味肉丝帕尼尼

Ingredients

  • 1/4杯(60毫升)新鲜橙汁
  • 2汤匙(30毫升)鲜榨青柠汁
  • 2汤匙(30毫升)鲜榨柠檬汁
  • 2汤匙(30毫升)橄榄油
  • 1汤匙(15毫升)青柠皮
  • 4个蒜瓣,剁碎
  • 1汤匙(15毫升)孜然粉
  • 1 1/2茶匙(7.5毫升)干牛至
  • 1茶匙(5毫升)压碎的红辣椒
  • 1茶匙(5毫升)盐
  • 1茶匙(5毫升)黑胡椒粉
  • 5磅(2270克)去骨猪肩肉
  • 玉米面包或面包卷
  • 黄芥末
  • 切片的瑞士奶酪
  • 切片的烤火腿
  • 腌黄瓜

Directions

  1. 把果汁、橄榄油、青柠皮、大蒜和调味料混合。 
  2. 把猪肉放入一个大的可密封塑料袋中。把腌料倒入到猪肉上,冷冻几个小时或隔夜。
  3. 把沙朗尖肉放入慢炖锅内胆中。
  4. 盖上盖子,并以高档慢炖4至5小时,或以低档慢炖7至8小时。取出猪肉放到砧板上。保留果汁在内胆中。
  5. 把猪肉切丝。添加到内胆中,和果汁搅拌均匀。
  6. 预热帕尼尼三明治机。
  7. 把面包卷上涂上芥末酱。在面包卷中放上一层奶酪、火腿、切丝的猪肉和腌黄瓜。
  8. 放入帕尼尼三明治机中烘烤直到达到烤面包片的效果。
份量:6-8

测试厨房小贴士:

  • 如果您使用的烤猪肉是盐腌制的,请把盐的用量减少为1/2茶匙(2.5毫升)。

RECIPE TAGS

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