El Cubano Recipe
shaved ham, slow roasted pork, grained mustard, house-made pickles, swiss cheese, on pressed cuban bread
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Ingredients
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Sandwich Components
House-made Pickles
Pork Seasoning / Braising Liquid (for slow-roasted pork)
Method
Pork: Slow-roasted pork
- 1
Season and marinate
Trim excess fat from the pork shoulder if desired. In a bowl, combine minced garlic, oregano, cumin, smoked paprika, salt, pepper, orange juice, lime juice and olive oil. Rub the mixture all over the pork. Cover and refrigerate for at least 2 hours or up to overnight to let flavors penetrate.
- 2
Roast
Preheat oven to 300°F (150°C). Place the marinated pork in a roasting pan with a little of the marinade/spent juices. Cover tightly with foil. Roast for 3 to 3.5 hours, or until the pork is very tender and easily pulls apart (internal temperature ~195°F/90°C). If you prefer a slightly crisp exterior, uncover for the last 20–30 minutes.
- 3
House-made Pickles
- 4
Quick pickle brine
In a small saucepan, combine the vinegar, water, sugar, and kosher salt. Warm gently over medium heat until sugar and salt dissolve (do not boil). Remove from heat and let cool slightly.
- 5
Pickle
Place the thinly sliced cucumbers into a jar or airtight container with the smashed garlic, peppercorns, and dried oregano (if using). Pour the warm brine over the cucumbers so they are fully covered. Let cool to room temperature, then refrigerate for at least 1 hour before using (overnight yields best flavor). These quick pickles will keep in the fridge for up to 2 weeks.
Assembling and Pressing the Sandwich
- 6
Prepare bread
Slice the loaf horizontally into 2 equal portions. If the bread has a very thick crust, hollow out a thin portion of the interior slightly to reduce bulk and allow fillings to press together. Butter the exterior faces of both bread halves lightly (about 1 tbs total each half) to help with browning when pressing.
- 7
Spread mustard
Spread grainy Dijon mustard evenly on the inside of both bread halves (reserve about 1 tbs for adjustment). Aim for a thin, even layer so mustard complements but does not overpower the other ingredients.
- 8
Layer fillings
On the bottom half of the bread, place half of the Swiss cheese slices in an even layer. Top the cheese with the shaved ham in an even layer. Add the shredded slow-roasted pork on top of the ham, distributing evenly. Spoon any reserved pan juices lightly over the pork to keep it moist (about 1–2 tbs per sandwich). Top the meat with the house-made pickles (drain excess brine) in an even layer. Finish with the remaining Swiss slices and place the top half of the bread on the sandwich.
- 9
Press and grill
Preheat a panini press or heavy skillet and a weighted press (or another heavy skillet). Place the sandwich on the press or in the skillet, and press firmly. Cook for about 3–5 minutes in a panini press, or on the stovetop: cook 2–3 minutes per side with the weight pressing down, until the bread is golden-brown and the cheese is melted. If using a skillet, lower heat to medium-low after initial browning to allow cheese to melt without burning bread.
- 10
Rest and slice
Remove the sandwich from the press and let rest 1–2 minutes to set. Cut the sandwich into 2 or 3 portions (diagonal halves are common). Serve immediately while hot and melty.