The Chew: Cuban Sandwich, Chicken Rollatini & Mac & Cheese Recipes

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The Chew: Father’s Day Cook-Off

To celebrate Father’s Day, The Chew pitted three fathers against each other in a cook off. Meet the three fathers below and then get all their recipes below.

Ed was the first father up. He made a Cuban sandwich he learned to make from his family who are Cuban immigrants. He said this type of recipe is what you make after a pork dinner with the leftovers. This father of three was ready to compete.

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Ken was next. This Pennsylvania father of two teenagers made a rollatini recipe.

Brian was the last contestant. The new father of an 11-week-old little girl made a delicious looking macaroni and cheese.

Ken Gillmer Panko Encrusted Chicken Rollatini Recipe

Ken Gillmer Panko Encrusted Chicken Rollatini Ingredients: 
  • 6 Boneless Skinless Chicken Breast Cutlets
  • 12 slices Cappicola Ham
  • 12 slices Gouda
  • 24 thin stalks of Asparagus
  • Canola Oil for frying
  • 1/2 cup Panko Bread Crumbs
  • 2 Eggs (whisked)
  • Salt
  • Pepper
Ken Gillmer Panko Encrusted Chicken Rollatini Directions:
  • Preheat a 1/2-inch of canola oil in a cast iron skillet to 350 degrees.
  • Pound chicken breast until very thin and flat. Season with salt and pepper.  Place two slices of ham over each chicken breast.  Place two slices of cheese on top of ham.  Place 4 asparagus stalks on top of cheese.  Roll the chicken around the asparagus as tight as possible and secure with toothpicks.
  • Coat the chicken rolls in the egg mixture, and then roll in the panko bread crumbs.
  • Carefully place the chicken rolls into the oil and and turn once the first side is golden brown. Cook to golden brown on the second side and then transfer to a paper towel lined plate to blot and cool.

Ed Montes Cuban Sandwich Recipe

The Chew: Cuban Sandwich, Chicken Rollatini & Mac & Cheese Recipes

The Chew pitted three fathers against each other in a cook-off. They made a cuban sandwich recipe, a mac n’ cheese recipe and a chicken rollatini recipe.

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Ed Montes Cuban Sandwich Ingredients: 

For the Sandwich:

  • 1 French loaf
  • 1/4 cup Dijon Mustard
  • 1/4 cup Chipotle Aioli
  • 10 slices Swiss Cheese
  • 1/2 cup Dill Pickle slices
  • Roast Pork
  • 1/2 pound sliced Deli Ham
  • 4 tablespoons softened Butter

For the Roast Pork:

  • 20 Garlic cloves
  • 2 teaspoons Salt
  • 1 teaspoon course-ground Pepper
  • 1 teaspoon Cumin
  • 2 teaspoons Oregano
  • 14 ounces Summer Ale Beer
  • 1/4 cup White Vinegar
  • 5 pounds Pork Shoulder (bone-in)
  • 2 tablespoons Olive Oil
  • 1 White Onion (sliced into rings)
  • 1 teaspoon Parsley

For the Chipotle Aioli:

  • 1 cup fresh Mayonnaise
  • 1 tablespoon Adobo Sauce

Ed Montes Cuban Sandwich Directions:

For the Sandwich: 

  • Slice the loaf lengthwise and coat the inside of the bread with mustard and aioli.
  • Layer sandwich ingredients in this order: swiss cheese, pickles, roast pork, and sliced ham.
  • Coat the outside of the bread with butter.
  • Grill the sandwich in a frying pan until toasty and the cheese is melted.

For the Roast Pork: 

  • Preheat oven to 350 degrees.
  • Combine garlic, salt, pepper, cumin, oregano, beer, and white vinegar. Set aside.
  • Stab the pork a few times and brown it quickly in olive oil in a saute pan over medium high heat.
  • Place in a crock pot and cover with the mixture from above, sliced onions and parsley.  Cook on high for 5 hours.
  • After the pork is cooked, pull it apart a bit and move to a roasting pan. Pour the contents of the crock pot over the pork and bake in oven for about 30 minutes.

For the Chipotle Aioli: 

  • Stir together the mayonnaise and adobo sauce until thoroughly combined.

Ben Norris Manly Mac and Cheese Recipe

Ben Norris Manly Mac and Cheese Ingredients:
  • 30-ounce cans of Chicken Stock
  • 2 Eggs
  • 1 tablespoon Yellow Mustard
  • 1 cup Evaporated Milk
  • 2 tablespoons Salted Butter
  • 24 ounces Sharp Cheddar Cheese (cut into 1/2-inch cubes)
  • 24 ounces Monterey Jack Cheese (cut into 1/2-inch cubes)
  • 2 pounds Elbow Macaroni
  • 1 teaspoon Kosher Salt
  • 2 cups Mozzarella (shredded)
Ben Norris Manly Mac and Cheese Directions:
  • Preheat oven to 370 degrees.
  • Using a blender, add the chicken stock, then eggs, mustard, milk, and butter.  Add cheddar and monterey jack cheese to the blender and blend on low until the mixture is a smooth but has slightly chunky consistency.
  • Bring elbow macaroni and salt to a boil in a pot, then drain and pour into a glass baking dish.  Slowly add the cheese mixture to the macaroni until the macaroni is completely covered.  Top with mozzarella.
  • Cover with foil then bake in the oven for 90 minutes.
  • Remove foil and let bake for another 10 minutes.
  • Remove from oven and let it cool slightly before serving.

In case your were wondering, the winner of the golden necktie was Ken’s rollatini.

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