Cubano Recipe

Name: My Brother's Soul Food Heavens Cubano Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1 loaf Cuban bread or soft French baguette; 2 tbs Dijon mustard; 1 tbs Yellow mustard; 1 tbs Mayonnaise; 8 oz Sliced deli-roasted pork (leftover mojo pork recommended); 6 oz Sliced deli ham (preferably sweet ham); 6 slices Swiss cheese, thinly sliced; 4 slices Dill pickles, thinly sliced lengthwise; 2 tbs Butter, room temperature; 1.5 lbs Pork shoulder, boneless; 1 cup Orange juice (fresh); 1 tbs Lime juice (fresh); 4 cloves Garlic, minced; 2 tbs Olive oil; 1 tsp Ground cumin; 1 tsp Dried oregano; 1 tsp Salt; 0.5 tsp Black pepper

Inspired by My Brother's Soul Food Heaven

Time40m

Serves4

Make Cubano Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwich

1 loaf Cuban bread or soft French baguette

2 tbs Dijon mustard

1 tbs Yellow mustard

1 tbs Mayonnaise

8 oz Sliced deli-roasted pork (leftover mojo pork recommended)

6 oz Sliced deli ham (preferably sweet ham)

6 slices Swiss cheese, thinly sliced

4 slices Dill pickles, thinly sliced lengthwise

2 tbs Butter, room temperature

Optional (for mojo pork)

1 1/2 lbs Pork shoulder, boneless

1 cup Orange juice (fresh)

1 tbs Lime juice (fresh)

4 cloves Garlic, minced

2 tbs olive oil

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Make mojo pork (optional, do this at least 2 hours before or the day ahead)

Marinate pork

Whisk together orange juice, lime juice, minced garlic, olive oil, ground cumin, dried oregano, salt, and black pepper in a bowl. Place pork shoulder in a resealable bag or shallow dish and pour marinade over it. Refrigerate for at least 2 hours or preferably overnight.

Roast or braise

Preheat oven to 325°F (160°C). Transfer pork and marinade to a roasting pan or Dutch oven. Cover and roast for 2 to 2.5 hours until pork is tender and easy to shred. Alternatively simmer gently on the stove in a covered pot. Remove, let rest 10 minutes, then shred and reserve juices. Keep warm.

Assemble and press the Cubano

If using a whole loaf, cut it into 4 equal sandwich portions (about 6–8 inches each). Split each portion lengthwise without cutting all the way through, creating a top and bottom.

Spread about 1/2 teaspoon mayo on the inside of the top half of each roll. On the bottom half spread a thin layer combining Dijon and yellow mustard (roughly 1/2 tbs Dijon + 1/4 tbs yellow mustard per sandwich) so flavors distribute evenly.

Layer the bottom half in this order for each sandwich: 2 oz (about 2 slices) sliced roasted pork, 1.5 oz (about 2–3 slices) ham, 1.5 slices Swiss cheese (or 2 thin slices folded to fit), and 1 slice or 2–3 thin lengthwise slices of dill pickle. Top with another 2 oz roasted pork if desired to match the classic hearty Cubano style. Close the sandwich.

Spread a thin layer of softened butter on the outside of both top and bottom of each sandwich (about 1/2 tablespoon per side).

Preheat a sandwich press (panini press) over medium heat. If you don't have a press, use a heavy skillet with a second heavy skillet or foil-wrapped brick to press the sandwich.

Place the sandwich on the press and cook for about 4–5 minutes, pressing firmly, until the bread is golden brown and crisp and the cheese is melted. If using a skillet, toast the bottom 2–3 minutes, then press with the second pan and cook another 2–3 minutes, flipping once as needed to get even browning. Total pressing/toasting time should melt cheese and warm pork through.

Remove from heat and let rest 1 minute. Slice each sandwich in half diagonally and serve immediately while the cheese is melty and bread is crisp.