Foie Gras Cuban Sandwiches

Luis Pous

Little Palm Island Resort & Spa, Little Torch Key, FL

Unlike most Cuban sandwiches, this bite-sized version is stuffed with foie gras, spiced bananas, and a touch of jalapeño pesto for zip.


  • 1 cup granulated sugar
  • 1 cup white wine
  • 1/2 cinnamon stick
  • 2 just-ripe bananas
  • 2 jalapeños
  • 3 cloves garlic, divided
  • 2 cups fresh basil, packed
  • 1/4 cup cilantro, packed
  • 1/3 cup grated Manchego cheese
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup roasted peanuts plus 1 teaspoon crushed roasted peanuts
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 cup sherry
  • 1 loaf Cuban or Italian bread, sliced in half lengthwise
  • 2 ounces foie gras, sliced
  • Sea salt to taste


Preheat the oven to 375°F. Prepare the bananas by combining the sugar, wine, and cinnamon stick in a small saucepan. Bring to a boil and reduce heat to a low simmer. Cook for 15 minutes, until syrupy. Peel and slice the bananas in half lengthwise and lay in a cake pan. Pour the syrup over the bananas. Bake the bananas for about 12 minutes, until soft but not mushy.

Heat the broiler. Roast the jalapeños and 1 clove of garlic under the broiler, turning occasionally until blackened and blistered, about 10 minutes. Place the jalapeños in a bowl and cover with plastic wrap. After 15 minutes, peel and seed the jalapeños and peel the roasted garlic clove. In a food processor, pulse the roasted jalapeños, roasted garlic, remaining garlic cloves, basil, and cilantro until blended. Add the Manchego, Parmesan, and 1/3 cup roasted peanuts and pulse until just blended. Add the olive oil and blend until smooth. Season with salt and pepper.

In a small saucepan, bring the sherry to a boil. Reduce until syrupy, about 10 minutes. In a warm oven, toast the bread. Spread a generous dollop of jalapeño pesto on the bottom half of the bread. Top with bananas. Sear the foie gras slices in a hot skillet, about 1 minute each side. Place the foie gras on top of the banana and lightly sprinkle with sea salt. Drizzle with the sherry reduction. Garnish the sandwich with some of the remaining pesto and crushed peanuts. Top with the second half of bread and cut into 1-inch slices to serve.


14 to 16 servings