This post was created in collaboration with Kingsford Charcoal. All opinions and ideas expressed are my own. Thank you for supporting the brands that support this blog!
Kingsford Charcoal, official partners of Major League Baseball, are introducing a new cookbook, Taste of The Game.
From burnt-end Philly cheesesteaks to grilled Cuban sandwiches and pulled-pork poutine, there are so many delicious dishes that pair perfectly with watching your favorite baseball team.
Growing up, I developed a love for baseball games at a young age thanks to the minor league team in our hometown (Go Salem Red Sox!). While I’m not the most sporty or stat-oriented person, what I’ve always loved about baseball games are the sunny vibes, the sound of the crack of the bat, and the ballpark eats.
However, my favorite part of sports happens before the game ever begins… I am ALL ABOUT the tailgate.
In fact, I like to consider myself the queen of hosting tailgate parties. Whether that’s outside the stadium, or just with friends at home, I love to host. And of course, no tailgate is complete with a delicious lineup of food.
If you’re looking for a new cookbook to help guide you with the tailgate menu, look no further than Kingsford Charcoal’s new book, Taste of The Game.
From burnt-end Philly cheesesteaks to grilled Cuban sandwiches and pulled-pork poutine, there are so many delicious dishes that pair perfectly with watching your favorite baseball team.
Filled with 30 recipes, including gorgeous photos of each dish, Kingsford’s Taste of The Game cookbook will give you dish after dish to prepare while enjoying a ballgame with friends or family. Each recipe in Taste of The Game was inspired by the teams and cities of Major League Baseball. The cookbook additionally includes several stories of where some of that inspiration came from.
The first recipe I wanted to try came from Florida’s Tampa Bay Rays: Grilled Cuban Sandwiches.
Although Floridians will always debate the Cuban Sandwich’s birth city, nobody can deny the deliciousness of this culinary masterpiece. It became the lunch option of choice for Cuban cigar workers throughout Florida over a century ago, and was designated the Signature Sandwich of Tampa in 2012.
Below is the full recipe. If you’re hungry for more, check out each recipe on Kingsford’s website by visiting this site or picking up your own copy of the new cookbook on Amazon.
Grilled Cuban Sandwiches
Yields: 4 Servings Cook Time: 16 minutes Prep Time: 20 minutes
Ingredients
- 1 pound pork tenderloin
- 4 cloves garlic, finely chopped, divided
- 1 lime, zested and juiced
- 1 small orange, zested and juiced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 tablespoons Dijon mustard, divided
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¾ cup mayonnaise
- 4 small ciabatta loaves or Kaiser rolls
- 8 thin slices Swiss cheese
- 1 cup bread and butter pickle slices
- 8 thin slices deli ham
- 12 slices Genoa salami
Instructions
- Cut the pork tenderloin in half crosswise to create two 4- to 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through, opening the pieces like a book.
- Lay pork pieces cut-side down on a piece of plastic wrap, cover with more plastic wrap and lightly pound the pork to about 1/2-inch thick with a meat mallet.
- Add the pork, half the chopped garlic, lime and orange zest and juice, cumin, oregano, 3 tablespoons mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper to a quart- or gallon-size resealable bag. Marinate the pork in the refrigerator for 30 minutes.
- Using Kingsford Original Charcoal, build a fire for direct grilling and preheat to 350°F. Oil the grates to prevent sticking.
- Transfer pork to a plate, shaking off excess marinade. Discard marinade. Grill until charred on both sides, 4 to 5 minutes per side for medium doneness. For your safety, please reference the USDA safe cooking temperatures.
- Transfer pork to a cutting board, and let rest for 5 minutes. Slice on a slight angle into 1/8-inch-thick slices.
- In a small bowl combine the remaining chopped garlic and 3 tablespoons mustard with mayonnaise and whisk together. Slice the ciabatta or rolls in half horizontally and spread the mayo mixture on both sides of the bread.
- Place a slice of Swiss cheese on each bottom section and top with 3 to 4 slices of pork tenderloin, 3 to 4 pickle slices, 2 slices of ham, 3 slices of salami, a second slice of Swiss cheese, and the top half of the roll. Wrap sandwiches in a double layer of aluminum foil.
- Place foil-wrapped sandwiches on the grill and place a cast-iron skillet or brick on top of each sandwich. Grill for about three minutes per side while pressing down on the skillet or brick, until cheese has melted and the bread is browned and crunchy.
- Unwrap sandwiches, cut in half, and serve immediately.
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