Name: Cuban Sandwich with Zucchini Pickles
Yield: 8 Servings
Ingredients: 1 ½ cups apple cider vinegar; ½ cup sugar; 1 teaspoon ground turmeric; 1 teaspoon mustard powder; 1 teaspoon mustard seeds; 1 large zucchini, sliced into ⅛”-thick rounds, preferably on a mandoline; ½ large onion, thinly sliced; 2 tablespoons kosher salt; 1 medium onion, chopped; 1 medium carrot, peeled, chopped; 1 celery stalk, chopped; 1 sprig oregano; 1 sprig rosemary; 1 teaspoon crushed red pepper flakes; 2 cups low-sodium chicken broth; 1 3-lb. skinless, boneless pork shoulder (Boston butt); 2 tablespoons olive oil; Kosher salt, freshly ground pepper; ½ cup mayonnaise; 2 tablespoons Dijon mustard; 8 brioche buns, split; 8 ounces soppressata, thinly sliced; 8 ounces pepper Jack, thinly sliced

Zach DeSart

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches; substitute with thinly sliced dill or bread-and-butter pickles if you like.

Recipe notes