Southern Cuban Recipe

Combine apple cider vinegar, water, sugar, and kosher salt in a small saucepan. Warm over medium heat, stirring until sugar and salt dissolve (do not need to boil). Remove from heat.

Place sliced cucumbers, mustard seeds, peppercorns, and red pepper flakes into a clean jar or bowl. Pour warm brine over the cucumbers so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 2 hours).

In a small bowl, whisk together whole grain mustard, Dijon, mayonnaise, apple cider vinegar, honey, and a pinch of black pepper until smooth and homogenous. Taste and adjust honey or vinegar to balance tanginess and sweetness. Refrigerate until ready to use.

If your pulled pork is cold or from the fridge, warm it gently in a saucepan over medium-low heat with 1–2 tablespoons of mojo or a splash of its cooking liquid. Stir occasionally until heated through (about 6–8 minutes). Season with salt and pepper to taste. Keep warm.

Prepare bread

Slice the Cuban loaf lengthwise into sandwich-sized portions (for 4 sandwiches slice into 4 equal segments), then split each segment open horizontally, leaving one side hinged if desired.

Spread about 1 tablespoon of whole grain dijonnaise on the inside of both the top and bottom halves of each sandwich portion (adjust to taste).

Layer on the bottom half: place a thin layer (about 30–40 g) of pulled pork, then arrange country ham slices over the pork, followed by a generous layer of Swiss cheese slices (enough to cover the length of the sandwich). Top with 2–3 tablespoons of drained house pickles evenly across the cheese/pork layer.

Close the sandwich, pressing gently to compact ingredients into an even, flat profile for grilling.

Preheat a sandwich press, panini press, or heavy skillet (cast iron) over medium heat. If using a skillet, place a second heavy pan or a weighted brick wrapped in foil to press the sandwich.

Spread about 1/2 tablespoon of softened butter on the outside top and bottom of each sandwich to promote browning and crispness.

Grill the sandwich: place it in the press or skillet and apply steady pressure. Cook until bread is deeply golden and crisp and cheese is melted, about 3–5 minutes per side in a skillet (2–4 minutes in a press). If using a skillet method, flip once and reapply weight.

Remove sandwich from heat and let rest 1 minute. Slice crosswise into portions and serve immediately.