Cubano Sandwich Recipe

Season and slow-cook

Preheat oven to 275°F (135°C). Pat pork pieces dry and season with kosher salt and cracked black pepper. Place pork in an ovenproof pot or deep baking dish in a single layer. Add smashed garlic, thyme sprigs, and bay leaves. Pour the neutral oil or pork fat over the pork until fully submerged.

Cover the pot tightly with a lid or foil and cook in the oven for 3 to 3.5 hours, or until the pork is fork-tender and easily shredded. Remove from oven and let cool in the fat until manageable.

Lift pork from the fat, reserve fat for other uses, and using two forks shred or pull into bite-sized pieces. If making ahead, refrigerate in a container with a little of the cooking fat to preserve moisture. For assembly, remove excess fat and pat pork pieces dry; reserve about 1 tsp oil to sear.

Heat a grill pan or skillet over medium-high heat. Brush scallions lightly with olive oil and grill until charred and softened, about 3–4 minutes per side. Remove and let cool slightly.

Finely chop the grilled scallions (white and green parts). In a bowl, combine mayonnaise, minced garlic, lemon juice, chopped scallions, salt, and black pepper. Taste and adjust seasoning. Refrigerate until assembly.

If pork was refrigerated, warm it gently in a skillet with 1 tsp oil over medium heat until heated through and edges are slightly crisp, about 3–5 minutes.

Butter the exterior cut sides of each loaf or split roll with softened butter or brush with olive oil.

On the bottom half of each loaf, spread 1 tablespoon Dijon mustard. Layer shredded pork confit evenly (about 8 oz pork per sandwich), then place two slices of prosciutto over the pork, followed by two slices of Gruyère cheese. Arrange house-made pickles on top of the cheese, then spread 3/4–1 tablespoon grilled scallion aioli on the top half of the loaf and close the sandwich.

Heat a panini press or large skillet over medium heat. If using a skillet, place the sandwich in the pan and press with a heavy skillet or foil-wrapped brick. Grill for 3–5 minutes per side (or until cheese is melted and bread is golden and crisp), pressing occasionally to compact the sandwich. If using a panini press, cook until golden and cheese is melted, about 4–6 minutes.

Remove sandwiches from heat, let rest 1 minute, then cut each sandwich in half. Serve hot with extra house pickles and remaining scallion aioli on the side if desired.

Optional: For an extra glossy exterior, brush the grilled bread with a little reserved pork fat or butter right after grilling.