The Castro Sandwich Recipe
This Cubano will give you the energy to take over a country
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Ingredients
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Sandwich
Optional Mojo Marinade for Roast Pork (if making pork from scratch)
Method
If making mojo roast pork (optional)
- 1
Marinate
Combine orange juice, lime juice, olive oil, minced garlic, cumin, oregano, salt, and pepper in a bowl. Place pork shoulder in a resealable bag or shallow dish and pour marinade over. Refrigerate at least 4 hours or preferably overnight.
- 2
Roast
Preheat oven to 325°F (160°C). Remove pork from marinade and place in roasting pan. Roast until internal temperature reaches 190°F (88°C) and meat is tender enough to shred, about 2 to 2.5 hours for 1 lb. Let rest 15 minutes, then shred or thinly slice the pork to yield about 8 oz for the sandwich.
Assemble and press the sandwich
- 3
Prepare the bread: slice the Cuban bread or baguette lengthwise, leaving a hinge if desired. Remove excess soft interior if loaf is very large so sandwich proportions stay balanced.
- 4
Spread condiments: Evenly spread 2 tbs Dijon (or yellow mustard) across the inside of the top half of the bread and 1 tbs mayonnaise on the inside of the bottom half. These add tang and moisture.
- 5
Layer meats and cheese: On the bottom half (mayonnaise side), arrange the 8 oz thin-sliced roasted pork in an even layer. Top the pork with the 4 oz ham. Place 4 slices of Swiss cheese over the meats so cheese overlaps across the sandwich.
- 6
Add pickles and close: Layer 6 dill pickle slices over the cheese in a single layer. Close the sandwich with the top half of the bread (mustard side down) and press gently to consolidate.
- 7
- 8
Press and grill: Heat a heavy skillet or griddle over medium heat. If you have a sandwich press or panini press, preheat it. Place the sandwich on the skillet and weigh it with a heavy skillet or press (or use the panini press). Cook 3–4 minutes per side, or until the bread is golden brown and cheese is melted, flipping carefully if using a skillet and pressing between flips. Total pressing time about 6–8 minutes. If using a press, press for 4–6 minutes until hot and compressed.
- 9
Rest and slice: Transfer the sandwich to a cutting board and let rest 1 minute. Slice diagonally into 2 portions and serve immediately.