First you start with the best bagels in town, and I know here in Northern California we’re challenge about funding good one….
A cuban sandwich is traditionally made with both ham and roast pork, so that’s what we’ve got here. The ham is finely sliced from our local deli. If I needed some quick roast pork, I’d request one pound or so from the deli counter too. But I was in luck to have leftover roast pork on hand. It was a spicy asian flavoured pork loin, but it worked out well.
Cheese is a must. Not only does it add to the gooey, deliciousness it acts as the glue that helps to hold this behemoth sandwich together. Cucumbers and pickles add cool crunch and interest. Cucumbers aren’t traditional, but I like that they add a freshness to every bite. Mayo and dijon lube it up just right.
And then there’s the egg. The egg is a must! See it splooge all its tasty goodness! That means it’s perfect. Breakfast decadence because you know it’s a good breakfast when you need to lick your fingers.
As you can tell from the photos, we’re eating outside last weekend in Los Gatos we had a warm last few days.
The weather now is snappy, rainy and cold.
It’s not a complicated sandwich, but it’s full of components. So to make things go smoothly, have everything at the ready before you begin. I made two sandwiches as easily as one, so making more would be a snap.
Cubano breakfast bagel :
This combination of leftover pork tenderloin, deli black forest ham, fresh crunchy cucumbers, melted cheese, pickles, raw onion and a runny egg on a chewy Montreal-style bagel made for the BEST breakfast I’ve eaten in a long while. It’s messy, it’s full of flavour and it would be delicious any time of day.
1 bagel, sliced
2 thin slices of deli ham
2-3 slices of roast pork (deli or leftover tenderloin)
1-2 thin slices of cheese (cheddar, provolone or swiss is tasty)
4 thin slices cucumber
1-2 slices of pickle
a few thin slices of red onion
1 fried egg (sunny side up, preferred)
Turn on your oven’s broiler.
Toast your bagel. Spread one side with mayonnaise and the other side with dijon mustard. Top one side with ham, roasted red pepper and a slice of cheese. Top the other half with roast pork and onion.
Place on a baking sheet and pop under the broiler until the cheese melts, just a few minutes. Remove from oven and set aside. As soon as the bagel goes under the broiler, fry your egg in butter and season it with salt and pepper, sunny side up. The yolk should still be a little bit runny – sludgy and creamy is how I like it.
Top the roast pork/red onion side of the bagel with cucumbers and pickles. Top with the fried egg and place the other half on top. Chomp. Chomp.
Makes 1 cubano breakfast bagel sandwich but please repeat as desired.