Cuban Sandwich
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1151
- Total Fat
- 84
- Saturated Fat
- 38
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 74
- Cholesterol
- 299
- Sodium
- 2967
- Total: 4 hr 40 min
- Active: 1 hr 10 min
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.