Cuban sandwiches with coleslaw

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

Buns

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.

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.

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.