Star Wars Menu: Make Your Own “Jakku-bano Sandwich” with This Recipe

Star Wars Menu: Make Your Own “Jakku-bano Sandwich” with This Recipe by Astrid Tuttle Winegar

Rey was accustomed to slaving away in the sweltering Jakku sunshine, trying to earn enough to buy her “quarter-portion”. Not exactly exciting food. You can find a recipe for this puffy bread right HERE, on Star Wars Reporter. If she ever had lots of credits, however, she would treat herself to this wonderful sandwich. She could probably live off of this for a few days. The recipe might seem a bit long, but it’s actually simple to make and well worth the effort. Start the night before you want to serve it.

“Jakku-bano Sandwich”

1 teaspoon chipotle powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
½ pound pork tenderloin

Combine the seasonings in a small bowl. Sprinkle all over the pork. Wrap in plastic wrap; set on a dish and refrigerate overnight.

1 seedless cucumber
½ cup water
½ cup white wine vinegar
1 tablespoon packed golden brown sugar
½ teaspoon salt
½ teaspoon dill weed
½ teaspoon white pepper

Cut off the ends of the cucumber and peel. Cut into 3″ long julienned strips (you’ll end up with about 3 cups); set aside. Combine the remaining ingredients in a 1½-quart saucepan. Boil 1 minute. Turn off heat and add prepared cucumbers. Cover and let stand 1 hour. Refrigerate overnight in the pot or another covered container.

½ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon packed golden brown sugar
½ teaspoon garlic powder
½ teaspoon chipotle powder

Whisk well in a small bowl. Cover and chill overnight.

THE DAY OF SERVING: Preheat oven to 400°. Coat a small baking sheet well with cooking spray. Unwrap the pork and bake 20-25 minutes. Turn over halfway through cooking. Inner temperature should be about 160°. Let it rest on the pan while you assemble your other ingredients.

2 thin loaves of un-sliced bread, each about 12-14″ long (like French, Italian, or sourdough)
¼ pound honey ham, cut into paper thin slices
¼ pound Gruyere cheese, cut into paper thin slices
Olive oil

Bake the bread as directed, if necessary. Split bread lengthwise carefully, leaving the bottom intact. Spread open carefully. Spread interiors with mayonnaise. Drain the cucumbers; set aside. Slice the pork very thinly. Lay evenly on bottom sides of each loaf. Lay the ham on top of the pork, evenly. Lay the cheese next. Lay some pickles on the cheese. Don’t overstuff; just serve any extra pickles on the side. Press top of bread down. Brush tops lightly with some olive oil. Cut in half diagonally. Heat a panini press (or a griddle). Press about 7-8 minutes (cook on griddle about the same amount of time, carefully flipping each sandwich over halfway, and pressing down on the top). Wrap leftovers in aluminum foil and heat in a 350° oven for 10 minutes or so. Cover and chill leftover pickles. Serves 2-4.

Astrid Tuttle Winegar

REPORTER
Astrid
Astrid Tuttle Winegar is the author of Cooking for Halflings & Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls. She loves Middle-earth, Narnia, the Final Frontier, and many other things besides. She has a special love for the Galaxy Far, Far Away. She lives in the enchanted city of Albuquerque, New Mexico, with her husband. Visit her website for more information: Astrid Tuttle Winegar | Cooking for Halflings & Monsters. Staff Reporter.

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