Since I saw the movie “Chef”, I have wanted to try to make a Cubano. I finally decided to make them this weekend. I took an America’s Test Kitchen recipe along with “Chef” Mojo Marinade and made this simple and delicious sandwich. We ALL enjoyed this. Only missing person was Martin2. He is working in Door County for the summer. When I visit him up there maybe we can make these together!
Cuban Sandwiches or Cubano
5lb pork shoulder or butt (same thing, different name depending what part of country you live in)
2/3 cup olive oil
2/3 cup cilantro (I left this out this time as a couple of the crew do not like cilantro. Next time I will add this.)
4 Tablespoons mint leave, chopped
1/2 cup orange juice
1/2 cup FRESH lime juice
7 garlic cloves, minced
2 teaspoons fresh oregano, chopped
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon sea salt
Whisk all of the above ingredients. Put pork shoulder along with marinade in gallon storage bag. Set in bowl and marinade 2 hours or more. I did so overnight.
Next morning. Preheat oven 300 degrees. Place pork in roasting pan. Slow roast pork shoulder 4-5 hours or until internal temperature is 170 degrees. This takes about 4 hours. Take our of oven. Let rest for 30-60 minutes. Place in refrigerator to cool. Thinly slice.
To make sandwiches
1/3 cup dices dill pickles
1/3 cup diced jarred banana peppers
4 potato sandwich rolls (we used Costco rolls)
2 tablespoons mayonnaise
1 1/2 Tablespoons yellow mustard
1/4 pound thinly slice baked ham (Virginia Baked or Black Forest Ham)
1/2 pound cold roast pork, thinly sliced
1/4 pound thinly sliced swiss cheese
3 Tablespoons unsalted butter, melted
1. Combine pickles and peppers in small bowl. Split rolls in half; spread top half with mayonnaise and bottom half with mustard. Layer ham, roast pork, pickle mixture, and cheese onto bottom half, finishing with cheese on top. Set tops of rolls in place and press down to flatten sandwiches.
2. Heat large nonstick skillet over medium-low heat for 4 minutes. Meanwhile, heat large pot or Dutch oven over medium-low heat for 4 minutes. Brush tops of sandwiches with melted butter and place in skillet buttered side down. Brush bottoms of rolls with remaining butter and use preheated pot to compress sandwiches for 15 to 20 seconds. Cook (keeping pot on sandwiches but not pressing down) until first side is golden brown, 3 to 5 minutes. Remove pot, flip sandwiches over, replace pot on top of sandwiches, and cook until golden brown, 3 to 4 minutes. Serve immediately.
These really were simple and delicious. Give them a try!!