May 3, 2015
A Cuban sandwich is a variation of a ham and cheese that was often made in cafes catering to Cuban workers in the early Cuban immigrant communities of Florida: Key West and Ybor City, Tampa.
The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.
- Prep: 30 mins
- Cook: 1 hr 10 mins
1 hr 10 mins
1 hr 40 mins
- Yields: 4- 8 Servings
Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour. Let the pork rest for 10 minutes, and then reserve 1 1/4 pounds for the sandwich. Slice 1/4-inch thick. Reserve the remaining pork for another recipe.
Spread the top half of each of the rolls with 2 tablespoons of the mojo spread and 2 teaspoons mustard. Layer the bottom half of the rolls with pork, seasoning it with a pinch of salt. Top with the ham, cheese and pickles. Place the top half of the roll over the bottom half.
Brush the skillet with the butter, place 2 sandwiches in the skillet and brush the top half with butter. Place another cast-iron pan on top of the sandwiches with a heavy can to press down. Alternatively, you can use a panini press. Cook until the bread becomes golden brown on one side, and then flip and repeat on the other side, cooking for 2 to 3 minutes per side.
Enjoy it with cucumber and fries.