Cubana Recipe

Make mojo

In a bowl whisk together orange juice, lime juice, minced garlic, olive oil, oregano, salt and black pepper until combined. If you have raw pork and want to marinate, place pork in a shallow dish and pour half the mojo over it; refrigerate for at least 1 hour or up to overnight. Reserve remaining mojo for brushing or for use as a condiment.

If using pre-cooked roast pork, warm the pork gently in a skillet over medium-low with a splash of the mojo for 3–5 minutes until heated through and slightly glazed. Remove from heat and keep warm.

Prepare bread

Slice the roll or ciabatta loaf horizontally to make sandwich halves. Spread softened butter on the outside of both cut faces (this will make the exterior crisp and golden when pressed).

Layer sandwich

On the bottom half place half of the Swiss cheese slices so cheese contacts the bread. Top with the warm roast pork in an even layer, then add the baked ham, then the dill pickle slices, and finish with remaining Swiss cheese. Spread mustard on the inside of the top half of the roll if using, then close the sandwich.

Press and cook

Preheat a heavy skillet or a sandwich press (panini press) over medium heat. If using a skillet, place the sandwich in the skillet and weigh it down with another heavy skillet or a foil-wrapped brick. Cook for 3–5 minutes per side until bread is crisp and golden and cheese is melted, flipping once if using the skillet-and-weight method. If using a press, cook until compressed and cheese is melted, about 4–6 minutes depending on press.

Remove sandwich from heat and let rest 1 minute. Cut the sandwich into portions (halves or thirds) and serve immediately with plantain chips or fries. Spoon reserved mojo lightly over the pork inside before eating if you like a brighter citrus finish.