Cubano Torta Recipe

Prep onions

Peel and slice the yellow onions thinly (about 1/8-inch).

Heat 2 tbs olive oil in a wide skillet over medium-low heat. Add the sliced onions, 1 tsp salt and 1 tsp sugar and stir to coat.

Cook slowly, stirring every 3–4 minutes, until deeply golden and sweet, about 20–25 minutes. If onions begin to stick, add a splash of water. Stir in 1 tbs balsamic vinegar at the end, cook 1 more minute, then remove from heat and set aside.

If your roast pork is cold, shred or slice and pat dry with paper towels. Season with 1 tsp ground black pepper and a light pinch of salt if needed.

Heat 1 tbs vegetable oil in a skillet over medium-high. Add the pork in an even layer and let it brown without moving for 2–3 minutes, then toss and continue until edges develop a bit of crisp, about 4–6 minutes total. Transfer warmed, crisped pork to a plate and keep warm.

Wipe the skillet slightly and warm the sliced ham in the pan for 30–45 seconds per side just to heat and render a little fat; stack the warmed ham on top of the warmed pork to keep everything hot.

Slice the dill pickles into thin chips if not already prepared. Drain excess brine on paper towels. If you like more tang, toss the chips with 1 tbs pickle brine.

Slice each bolillo roll horizontally, keeping one side attached if desired. Spread 1 tbs unsalted butter on the outer faces of each roll (for grilling) and spread 1 tbs yellow mustard on the inner face of the bottom half of each roll (approximately 1 tbs mustard per sandwich).

On the bottom half of each roll, layer 1–2 slices Swiss cheese (enough so there’s cheese both under and over the meats once assembled). Add warmed ham, then warmed pork on top of the cheese. Spoon a generous portion of caramelized onions over the pork, then add a layer of dill pickle chips. Top the pickles with another 1–2 slices Swiss cheese, then place the top half of the roll.

Heat a griddle or skillet over medium. Butter the outside faces of each assembled sandwich with remaining butter (about 1/2 tbs per outer face). Place the sandwich seam-side down on the hot surface. Press with a heavy pan, sandwich press or foil-wrapped brick. Cook until bread is golden and crisp and cheese is melted, about 3–5 minutes per side, flipping once and re-pressing. If using a sandwich press, cook 4–6 minutes until golden and the cheese is fully melted.

Remove sandwiches from the heat, let rest 1 minute, then slice each sandwich in half diagonally and serve immediately.

Taste one sandwich and sprinkle a small pinch of salt and 1/4 tsp black pepper if desired. Serve warm. Leftover pork can be reheated and used for more sandwiches; store components separately for best texture.