Name: Guanabanas Restaurants Fat Cuban Pressed Sandwich Recipe
Cook time: 5 h
Total time: 5 h
Yield: 4 servings
Cuisine: Cuban
Ingredients: 3 lbs pork shoulder (bone-in or boneless); 1 cups orange juice; 0.25 cups lime juice; 6 pcs garlic cloves, minced; 2 tbs olive oil; 1 tsp ground cumin; 1 tsp dried oregano; 2 tsp salt; 1 tsp black pepper; 4 pcs Cuban bread or soft crusty white rolls; 8 slices Swiss cheese, sliced; 8 slices thin-sliced deli ham; 0.75 cups dill pickle slices; 0.5 cups yellow mustard; 4 tbs unsalted butter, softened

Method

Cuban Roast Pork

Make mojo and marinate

In a bowl whisk together orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt and black pepper. Place pork shoulder in a large resealable bag or container and pour the mojo over it, massaging the marinade into the meat. Refrigerate for at least 4 hours and preferably overnight (8–12 hours) for best flavor.

Slow roast the pork

Preheat oven to 300°F (150°C). Remove pork from marinade and reserve marinade. Place pork in a roasting pan with a rack; pour reserved marinade into the bottom of the pan. Roast, uncovered, until the pork is very tender and reaches an internal temperature of 195–205°F (90–96°C) and shreds easily, about 3 to 4 hours depending on size. Baste once or twice with pan juices during cooking.

Shred and crisp

Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred the pork into bite-sized pieces. Optionally, heat a large skillet over medium-high heat with 1 tbs oil and sauté shredded pork in batches for 3–5 minutes to crisp edges and concentrate flavor. Keep warm until assembly.

Sandwich Assembly & Pressing

Prepare bread: Slice each roll or bread loaf horizontally, keeping halves intact. Lightly spread about 1 tbs softened butter on the outside cut surfaces of each sandwich (the sides that will contact the griddle or press).

Build sandwiches: Spread approximately 2 tbs yellow mustard on the inside of the bottom half of each roll. Layer 2 slices of Swiss cheese on the mustard, followed by about 3/4 cup shredded Cuban roast pork divided evenly among the 4 sandwiches (about 3/4 cup per sandwich), then 2 slices of ham per sandwich, and a few dill pickle slices (about 3–4 per sandwich). Top with remaining Swiss cheese and the top half of the roll.

Heat press or griddle: Preheat a panini press to medium-high (or heat a large heavy skillet or griddle over medium-high and have a second heavy skillet or foil-wrapped brick ready for pressing).

Butter outside and press: Ensure the exterior butter is spread on both top and bottom. Place sandwiches on the press or skillet (buttered side down). If using skillet, place the second heavy skillet or weight on top to press. Cook until bread is golden-brown and cheese is melted, about 3–5 minutes per side on a skillet (2–4 minutes in a panini press). If using stovetop, flip once and press again to ensure even toasting.

Rest and serve: Remove sandwiches and let rest 1 minute. Slice each sandwich in half diagonally and serve hot.