Cubano Au Jus Recipe

Name: Le Buzz Plaza Coffee Cos Cubano Au Jus Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Cuban
Ingredients: 1.5 cups roasted pork, thinly sliced (warm); 1 cups Spanish-style ham (or deli ham), thinly sliced; 6 slices Swiss cheese, sliced; 0.75 cups dill pickles, thinly sliced lengthwise; 3 pieces Cuban or soft white sandwich rolls (or bolillos), halved lengthwise; 3 tbs unsalted butter, softened; 3 tbs yellow mustard; 1 cups beef or pork demi-glace (or concentrated beef broth); 1 cups low-sodium beef broth; 2 tbs fresh orange juice; 1 tbs fresh lime juice; 1 tsp garlic, minced; 0.5 tsp dry oregano; 1 piece bay leaf; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs pickled jalapeño slices; 1 tsp butter for griddle

Inspired by Le Buzz Plaza Coffee Co

Time35m

Serves3

Make Cubano Au Jus Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwich

1 1/2 cups roasted pork, thinly sliced (warm)

1 cups Spanish-style ham (or deli ham), thinly sliced

6 slices Swiss cheese, sliced

3/4 cups dill pickles, thinly sliced lengthwise

3 pieces Cuban or soft white sandwich rolls (or bolillos), halved lengthwise

3 tbs unsalted butter, softened

3 tbs yellow mustard

Au Jus (dipping sauce)

1 cups beef or pork demi-glace (or concentrated beef broth)

1 cups low-sodium beef broth

2 tbs fresh orange juice

1 tbs Fresh lime juice

1 tsp Garlic, minced

1/2 tsp dry oregano

1 piece bay leaf

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Optional finishing

2 tbs pickled jalapeño slices

1 tsp butter for griddle

Method

Au Jus (dipping sauce)

Prepare base

In a small saucepan set over medium heat, add 1 tsp olive oil. Once warm, add the minced garlic and cook 30 seconds until fragrant without browning.

Add the demi-glace and low-sodium beef broth to the pan, stirring to combine and deglaze any browned garlic bits. Bring mixture to a gentle simmer.

Stir in the orange juice, lime juice, dried oregano, bay leaf, salt, and black pepper. Reduce heat to low and simmer gently, uncovered, for 8–10 minutes to meld flavors and reduce slightly. Taste and adjust seasoning: add up to 1/4 tsp more salt if needed.

Remove from heat. Discard the bay leaf. Keep warm in a small covered pot while you assemble and grill the sandwiches. If sauce cools and thickens too much, rewarm gently and add 1–2 tbs water or broth to loosen.

Sandwich

Preheat a large cast-iron skillet or griddle over medium heat. If using a panini press, preheat to medium-high.

Butter the outside cut faces of each sandwich roll lightly with the softened butter (about 1 tsp butter per sandwich exterior). Spread yellow mustard on the inside bottom half of each roll.

Layer fillings on the bottom halves: divide the sliced roasted pork evenly among the rolls (about 1/2 cup pork per sandwich), then top with an even layer of Spanish-style ham, followed by the sliced Swiss cheese (2 slices per sandwich). Add the dill pickle slices over the cheese. If using pickled jalapeño, add them sparingly now.

Close each sandwich with the top roll half and press down gently to compact layers.

If using a griddle or skillet: add 1 tsp butter to the hot surface and place sandwiches butter-side-down. Butter the top of the rolls lightly. Weight the sandwiches with a heavy pan or press (or use a foil-wrapped brick) and cook 3–4 minutes per side until bread is deeply golden and cheese is melted; reduce heat if outsides brown too quickly. If using a panini press: place sandwiches and grill for 4–6 minutes until bread is toasted and cheese is melted.

Remove sandwiches from heat and let rest 1 minute. Slice each sandwich in half on the diagonal.

Serve each sandwich hot with a small bowl or ramekin of the warm au jus for dipping. Enjoy immediately.