This was maybe one of my favorite leftover meals we’ve ever made. This past weekend B smoked a pork butt for seventeen hours and we had pork sandwiches with tater tots that I smothered with Shake Shack cheese sauce.
We had both pork and sauce left over, so on Monday we decided to do leftovers. I’ve been reading A Cuban Girl’s Guide to Tea and Tomorrow and the chapter I read the other night discussed Cuban sandwiches. They sounded so good, I decided to replicate it with our leftovers and it didn’t disappoint. We first broiled butter on split hoagie rolls just until barely turning brown (not too long as you’re taking them out, layering items, and then broiling them again). I layered mayonnaise, mustard, dill hamburger pickles, ham, shredded pork and a slice of Swiss cheese on one side, and then a single slice of Swiss cheese on the other side. Broil until cheese is melted, but watch the whole time so the bread doesn’t burn. I mean. It was magic.
For our side, I warmed up the left over cheese sauce while I boiled 8 oz of rotini (I used the Banza chickpea rotini, if you haven’t tried it, it’s awesome! Tastes just like regular pasta). Once the rotini was done, I just drained it and mixed it with the warmed cheese sauce. It was Monday leftover night perfection!
