Cuban Sandwiches with Coleslaw

Cuban sandwiches with coleslaw

This dish won First place in our Bison Chef Challenge in 2015
Chef Kristin Sherlock


Warm Water 2 Cups
White Sugar 1/2 Cup
Active Dry Yeast 2 Tbs
Eggs 2 Full
Oil 6 Tbs
White Flour 7 1/2 Cups


  • Add sugar to water, stir till dissolved, sprinkle yeast over top and let sit for 5 minutes.
  • Add 2 eggs and oil, mix till combined
  • Then gradually add flour stirring till it’s too thick, then knead
  • Dough should be smooth and elastic do not need for more than three minutes.
  • Coat a bowl at least 3 times as large as the dough with oil.
  • Cover with a warm wet cloth and put in a warm area to proof.
  • Punch down after thirty minutes. Repeat 3x then you can form your dough into buns or loafs.
  • Let sit another 10minutes before baking.
  • Bake until golden brown, you can rub some butter on the outside for a crispier crust. Let cool and your bread is ready to use.

Pulled Bison

Bison Chuck 1 Lb
Oil 1 Tbs
White Onion 1 Small
Minced Cloved Garlic 3
Rosemary 1 Sprig
Beer (Your Favourite) 1 Can
Beef Stock 1 1/2 Cup


  • First of get a skillet pan and heat oil, add onion, garlic, Rosemary, sautéed until fragrant
  • Add bison, brown on all edges to caramelize
  • Put all into a roasting pan and then deglaze the pan with the beer, scrape the rest into the roasting pan and add stock and remaining beer
  • Cover and let go for an hour and a half.

Barbecue Sauce

Ketchup 1 1/2 Cup
Brown Sugar 1 Cup
Salt & Pepper Dash Of Each
Worcestershire 1 Tbs
Chilli Flakes 3 Tbs
Apple Cider Vinegar 3 Tbs
Chili Powder 1/2 Tsp


  • Combine All, Let Sit 1/2 Hour

Coleslaw & Dressing

Red Cabbage 1/2 Cup
Carrots Julienned 1/4 Cup
Green Onions 1/4 Cup
Cilantro 1 Tbs
Yellow Pepper 1/4 Cup


  • Cut to your select sizing, combine together.


Mayo 1/2 Cup
Honey 2 Tbs
Lime Squeezed 1 Lime
Chilli Flakes 1/2 Tsp
Pickled Ginger 30 ml
Salt & Pepper To Taste


  • Combine all in a blender and blend till smooth Cuban sandwich Butter Whole grain mustard Sylvan star smoked Gouda ( or a local favourite near you) Pickles (homemade or store bought)
  • Using your bread that you made spread some butter on the inside and outside, mustard on both inside prices, a layer of cheese, sliced pickles, pulled bison and another layer of cheese, put in a panini press and cook until it’s hot and golden. Cut in half and serve next to your coleslaw for a fresh spring and summer meal. Great with a cold beer.

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