Cuban Sandwich

Total Time:
4 hr 15 min
Prep:
15 min
Inactive:
30 min
Cook:
3 hr 30 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Braised Pork Shoulder:
  • 1 tablespoon kosher salt
  • 2 teaspoons fresh ground black pepper
  • 1 tablespoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 2 1/2 pounds Boston butt (pork shoulder roast)
  • 2 ounces grapeseed oil
  • 4 cups chicken stock
  • Cuban Sandwich:
  • Six 6-inch pieces Cuban bread or French baguette
  • 12 tablespoons (1 1/2 sticks) butter
  • 12 slices swiss cheese
  • 1 1/2 pounds deli sliced ham
  • 12 dill pickles, cut into long slices
  • 6 tablespoons Dijon mustard
Directions
  • For the braised pork shoulder: Preheat the oven to 300 degrees F.

  • Combine the salt, pepper, oregano and cumin, and mix well. Rub the pork all over with the spice mix.

  • Heat a large cast-iron skillet or saute pan over high heat until smoking. Add the oil and sear the pork on all sides until well browned, 3 to 4 minutes per side. Transfer to a deep baking dish.

  • Deglaze the skillet with the chicken stock, then pour enough stock over the pork to cover by two-thirds. Cover tightly with parchment paper and then with foil. Place in the oven and cook until the pork reaches an internal temperature of 190 degrees F, 2 1/2 to 3 hours.

  • Remove from the oven and allow the pork to cool in its cooking liquid for about 30 minutes. When cool, slice the pork thin and against the grain.

  • For the Cuban sandwich: Heat a flat top grill or panini press to medium-high.

  • Cut the bread in half horizontally and spread 1/2 tablespoon of butter on each cut-side. Toast the bread, cut-side down. (If using a panini press, do not close the press.)

  • Cut the swiss cheese slices in half; place two halves on bottom halves of the bread. Layer with 6 ounces of sliced pork shoulder, 4 ounces of sliced ham, 2 pickle slices and 2 half slices of swiss cheese. Spread 1 tablespoon of Dijon mustard on the top piece of bread, and top the sandwich.

  • Brush the top and bottom of each sandwich with butter and place on the flat top with a weight on top, or use a panini press. Cook until golden brown and the cheese is melted; on a flat top, turn the sandwich over and cook until the reverse side is crisp and golden.


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    Cuban Sandwich

    Recipe courtesy of Robert Irvine