Pressed Cuban Recipe

Prepare mojo marinade

In a blender or food processor, combine orange juice, lime juice, smashed garlic, cilantro, olive oil, ground cumin, dried oregano, kosher salt and black pepper. Puree until mostly smooth (a little cilantro texture is fine). Reserve.

Sear pork

Pat the pork shoulder pieces dry with paper towels and season lightly with an extra pinch of salt and pepper. Heat a large heavy-bottomed ovenproof pot or Dutch oven over medium-high heat with 1 tablespoon oil. Brown pork pieces in batches, 2–3 minutes per side, until golden — you just want color, not to cook through. Transfer seared pork to a plate.

Braise

Reduce heat to medium. Add the blended mojo to the pot and scrape up browned bits. Add the seared pork back in, nestle bay leaves among pieces, and pour in the chicken/pork stock. Bring to a simmer, cover, and transfer to a preheated 300°F (150°C) oven. Braise for 6–8 hours until pork is very tender and shreddable.

Shred and reduce sauce

When tender, remove pork to a cutting board and shred with two forks. Strain braising liquid into a saucepan, skim fat if desired, and reduce over medium heat until slightly thickened (about 10–12 minutes) to intensify flavor. Toss shredded pork with 1/2–3/4 cup of the reduced mojo sauce (reserve extra for serving). Taste and adjust salt.

Cool and store

If making ahead, cool pork and sauce slightly, then refrigerate separately up to 3 days (or freeze). Rewarm gently in a saucepan with a splash of reserved sauce before assembly.

Whisk together mayonnaise, Dijon, whole-grain mustard, honey, lime juice, minced garlic, salt and pepper in a small bowl until smooth. Adjust balance to taste (more honey for sweetness, more mustard for tang). Chill until ready to use. Makes roughly 3–4 tablespoons — scale as needed.

Preheat and prepare bread

Preheat a panini press to medium-high. If you don't have a press, heat a heavy skillet over medium-high and have a foil-wrapped brick or another heavy pan ready for pressing. Slice rolls horizontally but keep hinge if preferred. Lightly spread the cut outer surfaces of each roll with softened butter (this will create a golden crust).

Build sandwiches

On the bottom half of each roll, spread a thin layer (about 1 teaspoon) of dijonaise. Add 2 slices of Swiss cheese, a generous portion (about 3/4 cup) of the warm shredded mojo pork per sandwich, then 3 slices of honey-cured ham folded to fit, and top with 2 dill pickle slices. Place remaining 2 slices of Swiss on top, spread dijonaise on the top roll, then close.

Press and toast

Brush the outside of each sandwich lightly with softened butter. Place sandwich on the preheated press and cook 3–5 minutes until bread is golden-brown, cheese melted and sandwich heated through. If using a skillet, place sandwich in skillet, press firmly with heavy weight (foil-wrapped brick), and cook 3–4 minutes per side, flipping once, until golden and cheese is melted. Rotate in press as needed for even browning.

Finish and serve

Remove sandwiches from press and let rest 1 minute. Cut each sandwich diagonally and serve hot, with extra reduced mojo sauce or dijonaise on the side if desired.