Cubano Sandwich Recipe

Name: Dal Granos Cubano Sandwich Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Cuban
Ingredients: 2 pieces Cuban bread or crusty white sandwich rolls; 2 tbs Yellow mustard; 0.5 cups Dill pickles, thinly sliced lengthwise; 8 slices Swiss cheese, sliced; 10 oz Roast pork (mojo-marinated or leftover roasted pork), thinly sliced or shredded; 6 oz Ham, thinly sliced (preferably deli-style, like Black Forest or boiled ham); 2 tbs Unsalted butter, softened; 1 lb Pork shoulder (boneless), trimmed and cut into 2–3" pieces; 0.75 cups Fresh orange juice; 0.25 cups Fresh lime juice; 4 cloves Fresh garlic, minced; 2 tbs Olive oil; 1 tsp Dried oregano; 0.5 tsp Ground cumin; 1 tsp Salt; 0.5 tsp Black pepper

Inspired by Dal Grano

Time1h

Serves2

Make Cubano Sandwich Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwich

2 pieces Cuban bread or crusty white sandwich rolls

2 tbs Yellow mustard

1/2 cups Dill pickles, thinly sliced lengthwise

8 slices Swiss cheese, sliced

10 oz Roast pork (mojo-marinated or leftover roasted pork), thinly sliced or shredded

6 oz Ham, thinly sliced (preferably deli-style, like Black Forest or boiled ham)

2 tbs Unsalted butter, softened

Mojo pork (optional — makes ~10 oz pork)

1 lb Pork shoulder (boneless), trimmed and cut into 2–3" pieces

3/4 cups Fresh orange juice

1/4 cups Fresh lime juice

4 cloves Fresh garlic, minced

2 tbs olive oil

1 tsp Dried oregano

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Mojo pork (optional — make ahead)

Marinate pork

If you are making mojo pork, combine orange juice, lime juice, minced garlic, olive oil, dried oregano, ground cumin, salt, and black pepper in a bowl. Add pork pieces and toss to coat. Marinate at least 1 hour or up to overnight in the refrigerator.

Braise

Preheat oven to 325°F (160°C). Transfer pork and marinade to an oven-safe pot with a lid. Bring to a simmer on the stovetop over medium heat, then cover and transfer to oven. Braise until pork is very tender, about 1½–2 hours.

Shred and reduce juices

Remove pork and shred with two forks. Strain braising liquid into a small saucepan and simmer until reduced and slightly thickened, about 6–8 minutes. Toss shredded pork with a couple tablespoons of the reduced mojo for flavor. Keep warm.

Sandwich assembly and cooking

Prepare bread

If using a long Cuban loaf, divide into two equal sandwiches. Slice each roll lengthwise but not all the way through, so that halves remain hinged.

Butter and mustard

Spread softened butter on the outside cut surfaces (top and bottom) of each sandwich. On the inside bottom half, spread 1 tablespoon yellow mustard per sandwich (adjust to taste).

Layer fillings

On the bottom half inside of each sandwich, layer 4 slices Swiss cheese (reserve 2 slices if you prefer less cheese), then arrange half of the shredded/ sliced roast pork (about 5 oz) evenly, then the ham (3 oz). Top with sliced dill pickles (about 1/4 cup per sandwich). Finish with the remaining 4 slices of Swiss cheese on the top inside half to help glue the sandwich together when pressed.

Close and press

Close the sandwiches and press gently to flatten and compact the layers, about 10–15 seconds by hand.

Grill/press the sandwich

Heat a heavy skillet or griddle over medium heat, or preheat a panini press to medium-high. If using a skillet, place a second skillet or heavy weight (foil-wrapped bricks or a cast-iron press) on top of the sandwich to press it. Place sandwich butter-side down on the hot surface and then place the weight on top. Cook 3–4 minutes per side, or until bread is golden-brown, buttered, and cheese is melted. If the outside browns too quickly before cheese melts, lower heat slightly and cover with a lid or press to trap heat.

Slice and serve

Remove the press and transfer sandwich to a cutting board. Let rest 1 minute, then cut each sandwich in half on the diagonal. Serve immediately while hot and melty.