Cubano Recipe

Preheat and score

Preheat oven to 300°F (150°C). Pat the pork belly dry with paper towels. If there is any remaining skin, score it carefully in a crosshatch pattern with a sharp knife (do not cut through to the meat).

Season

Mix kosher salt, black pepper, light brown sugar, smoked paprika, ground cumin, and garlic powder. Rub this dry mix evenly over all sides of the pork belly.

Roast

Place the pork belly on a wire rack set inside a rimmed baking sheet (to catch drips). Roast in the preheated oven for 2 to 2½ hours, until the meat is very tender and the fat is rendered. If you want crisp exterior, increase oven to 425°F (220°C) for the last 15–20 minutes and roast until the top is deeply browned and crisp — watch closely to avoid burning.

Rest and slice

Remove pork belly from oven and let rest 10–15 minutes. Using a sharp knife, slice into 1/4- to 1/2-inch thick pieces sized to fit your rolls. Reserve any juices for brushing (optional).

In a small bowl, combine mayonnaise, fresh lime juice, lime zest, grated garlic, olive oil, salt, and black pepper. Whisk until smooth and taste; adjust salt and lime if needed. Refrigerate until ready to assemble. Yields about 1/2 cup aïoli.

Prepare rolls

Slice each french roll horizontally but not all the way through, leaving a hinge if desired. Butter the outer cut sides of each roll evenly with softened butter (about 1 tablespoon per roll).

Layer ingredients

Spread about 1 tablespoon Dijon mustard on the bottom interior of each roll and 1 tablespoon lime aïoli on the top interior. On the bottom half, arrange 2 slices of roasted pork belly (or enough so there's a good meaty layer), then 2 slices of ham, then 2 slices Gruyère. Top with about 2 tablespoons sliced dill pickles per sandwich. If you have reserved pork juices, lightly brush a little onto the meat for extra flavor.

Close and press

Close the sandwich and press gently by hand to compress layers. Optionally wrap each sandwich tightly in aluminum foil to maintain shape for pressing.

Preheat a skillet, griddle, or panini press over medium heat. If using a skillet, place a heavy skillet or pan on top of the sandwich to press (use foil-wrapped bricks or another skillet to weigh down). Place the sandwiches butter-side down on the heated surface and press. Cook 3–5 minutes per side (or until cheese is melted and bread is golden and crisp), flipping once if using a skillet. If wrapped in foil, unwrap before final crisping to get a crispy crust.

Remove sandwiches from heat. Let rest 1 minute, unwrap if necessary, then slice each sandwich in half on the diagonal and serve immediately.