Name: Rumba Island Bar & Grills Mojito Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Cuban
Ingredients: 6 oz thinly sliced roasted pork (mojo-marinated or leftover roast); 2 oz thinly sliced deli ham; 1 oz thinly sliced Genoa salami; 2 slices Swiss cheese, slices; 4 slices dill pickle, thin lengthwise slices; 1 roll Cuban or soft French roll (split lengthwise); 1 tbs unsalted butter, softened; 3 tbs mayonnaise; 1 tsp Dijon mustard; 1 tsp whole-grain mustard; 1 tsp lemon juice; 0.5 tsp minced garlic (about 1 small clove); 0.5 tsp honey or agave (optional, to balance); 0.25 tsp black pepper; 0.125 tsp salt; 0.5 tsp yellow mustard (for additional spread, optional); 4 slices pickled jalapeños or hot pepper slices

Method

Dijonnaise Sauce

Make the dijonnaise

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon honey (if using), 1/4 teaspoon black pepper and 1/8 teaspoon salt. Whisk until smooth and taste; adjust salt, pepper or honey to balance acidity. Set aside at room temperature.

Prepare Bread and Fillings

Heat the pork (optional)

If you prefer your pork warm, lay the 6 oz slices in a single layer on a baking sheet, cover loosely with foil and warm in a 325°F (160°C) oven for 8–10 minutes until heated through. Alternatively, warm gently in a skillet for 2–3 minutes per side. Keep warm.

Butter and toast the roll

Split the Cuban or French roll lengthwise. Spread softened butter evenly on the cut sides. Heat a griddle or skillet over medium heat and toast the cut sides, buttered-side down, until golden and crisp, about 2–3 minutes. Remove from heat.

Assemble bottom layer

On the bottom half of the toasted roll, spread about half of the dijonnaise (approx. 1 1/2 tbs) in an even layer. Arrange the warm or room-temperature roasted pork slices to cover the bread evenly.

Add cured meats and cheese

Layer the 2 oz ham over the pork, then the 1 oz salami. Top the meats with 2 slices of Swiss cheese, arranging them to cover the meats; if you want the cheese slightly melted, place the assembled bottom half under a broiler for 30–45 seconds or return briefly to the warm skillet covered with a lid until cheese softens (watch closely).

Add pickles and finish

Lay 4 thin dill pickle slices over the cheese. If using optional mustard or jalapeños, spread the remaining dijonnaise and a little yellow mustard on the top half of the roll and add jalapeño slices as desired. Close the sandwich.

Press and serve (Cuban-style)

If you want a pressed sandwich, heat the griddle or skillet to medium and place the closed sandwich on it. Press with a heavy pan or sandwich press for 2–3 minutes, flipping once, until the bread is crisp and cheese fully softened. Remove and let rest 1 minute. Cut the sandwich in half on the diagonal and serve immediately.