While driving home from an exhausting day shopping for a new kitchen (who knew there were so many options for beveling), we passed Miami Grille. Well, we passed were it used to be before it went out of business. I guess Poway wasn’t the right place for a $15 sandwich place after all (and let’s not forget tax and tips!). Anyway, this gave us a sudden craving for a Cuban sandwiches, which as we neared our home faded into a craving for ‘something Cuban inspired.’

So, browsing the web for a couple of base sauces, we read them, ignored most, and invented our own. We made both a marinade and a dipping sauce, marinated the meat overnight, and put together this sandwich the next day. It was moist, tender, and awesomely garlicky. Love it.

Sandwich Recipe

• 1 ciabatta roll (this one is from Costco. If anyone from Costo reads this, please send us free food, you owe us 🙂 )
• Beef round (thinly sliced carne)
• Anders’ Devil Marinade (see below)
• 3 tbs + 4 tsp Anders’ Delight Dipping Sauce (see below)
• 2 tbs Roquefort cheese

Day 1

Make the marinade, and soak the beef round overnight in it. Make the dipping sauce the same time as the marinade, and leave it overnight in the refrigerator.

Day 2

Grill the meat on high for about 10 minutes on the BBQ until it is tender. Watch is closely, as the marinade has oil in it and can cause flareups. Cut the meat into small pieces 1 x 1/4 inch or so.

Slice the ciabatta roll in half, and spread 2 tsp of dipping sauce on each half. Make sure to get some garlic on that spoon. Spread 1 tbs Roquefort cheese on the bottom part of the sandwich. Toast both halves in a toasted oven until they turn golden brown and the cheese has melted. If you can time it, make sure to take these out of the oven right after you cut the meat from the BBQ.

Spread half the meat on the bottom part of the sandwich, and top with the remaining cheese (crumbled). Generously splash 3 tbs of Popes Delight Dipping Sauce on top. Cover with the top of the sandwich, and enjoy while warm.

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Anders’ Devil Marinade

• 1/4 cup olive oil
• 4 tsp smoked paprika
• 2 tsp paprika
• 2 tsp agave syrup
• 4 garlic
• 1 tsp tarragon

Crush the garlic, and mix everything together.

Anders’ Delight Dipping Sauce

• 1/4 cup orange juice
• 1/2 lemon
• 4 garlic
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 3 tsp cumin powder
• 2 tsp ground black pepper
• 1 tbs dried tarragon or 2 tbs fresh tarragon
• 2 tsp oregano
• 3 bay leaves

Crush the garlic, and squeeze the lemon juice from the lemon. Mix in the other ingredients except the bay leaves. Finally add the whole bay leaves and stir, then refrigerate overnight.

Note: If you don’t like it quite as strong as we do, use half the amount of garlic.