Panini Grilled Cuban Breakfast Wrap

Cuban Breakfast Wrap

Global Breakfasts

Breakfast is the fastest growing foodservice daypart.  In fact, it’s not just limited to the morning hours. Breakfast is a trend for any time of the day.

Last year, breakfast sandwiches were crowned 2017’s dish of the year. This year, global ingredients are transforming breakfast sandwiches into satisfying sensations that can be enjoyed all day. Boost the protein count by adding flavorful meats.

Looking for signature breakfast inspiration? Try this Cuban breakfast wrap with roasted pork, mustard aioli, scrambled egg, and house-made dill pickles. With a Cajun pork rub supported by Katy’s Kitchen flavors, this wrap is  sure to satisfy all day long.

 

Pork and Bay Leaves

 

Panini Grilled Cuban Breakfast Wrap
Cuban breakfast wrap with roasted cajun-rubbed pork, mustard aioli, scrambled egg, and house-made dill pickles
Servings
4
Servings
4
Panini Grilled Cuban Breakfast Wrap
Cuban breakfast wrap with roasted cajun-rubbed pork, mustard aioli, scrambled egg, and house-made dill pickles
Servings
4
Servings
4
Instructions
For the Dill Pickles
  1. In a saucepot over high heat, add bay leaf, vinegar, salt and sugar. Whisk for 3 minutes until sugar is dissolved. Add water and refrigerate brine until cool.
  2. To the brine, add garlic, dill, coriander, mustard seed, and crushed red pepper.
  3. Place cucumbers in quart-sized canning jars or storage container. Pour brine mixture over cucumbers to completely cover (add additional cold water if necessary).
  4. Cover and refrigerate for at least 24 hours. Yield: 8-10 pickles.
For the Pork Butt
  1. Combine brown sugar, paprika, garlic, salt, cayenne, oregano, thyme, pepper, onion powder and red pepper flakes in a bowl. Rub mixture evenly over pork butt; refrigerate 4 hours or overnight.
  2. Transfer pork butt to roasting pan. Roast in 425°F oven 45 minutes or until well browned. Reduce temperature to 300°F and add chicken broth. Cover and continue cooking for 6 hours or until tender and falling apart. Shred pork while still warm. Strain broth from pan and reserve. Yield: 5 cups.
For the Mustard Aioli
  1. In a bowl, whisk mustard, lemon juice, garlic and dry mustard until combined. Add mayonnaise and refrigerate. Yield: 1¼ cups.
For the Scrambled Eggs
  1. In a bowl whisk eggs, salt, and pepper. In a sauté pan, scramble eggs in butter to desired doneness. Yield: 8 eggs.
To Serve
  1. In a sauté pan over medium heat, warm pulled pork, smoked ham and pork butt pan drippings for 3 minutes.
  2. Place tortilla on work surface. Assemble ingredients in lower half of tortilla. Roll tortilla tightly, folding in sides to form sandwich. Place on panini grill for 4 minutes. Cut in half and serve with additional mustard aioli on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *

*