Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Tampa Cuban Sandwich
Getting reviews...
In any Cuban sandwich, garlicky marinated pork is key. This recipe from Tampa's legendary Columbia Restaurant calls for marinating and slow-cooking pork shoulder in a mojo-style mixture of orange and lime juices, garlic and oregano. The tender cooked pork gets layered into a loaf of soft Cuban bread along with ham, pickles, cheese, salami and mustard---ingredients the restaurant says reflect the culinary contributions of Tampa’s diverse immigrant population---then grilled and pressed in classic Cubano style.
- Level: Intermediate
- Total: 3 hr 5 min
- Prep: 30 min
- Cook: 2 hr 35 min
- Yield: 1 sandwich (plus extra roast pork)
Share This Recipe
- Level: Intermediate
- Total: 3 hr 5 min
- Prep: 30 min
- Cook: 2 hr 35 min
- Yield: 1 sandwich (plus extra roast pork)
Ingredients
For the Pork:
For the Sandwich:
Directions
- Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan. Mix the lime juice and orange juice in a measuring cup. Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste. Rub over the pork and into the slits. Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours.
- Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.)
- Make the sandwich: Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press). Cut in half on the diagonal.
- In any Cuban sandwich, mojo-marinated pork is key. Look for bottled marinade in Latin markets, or try this recipe from Tampa's legendary Columbia Restaurant.
Looking for Something Else?
Limited Time Offer!
Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).
