Cuban Sandwich
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Kosher Salt2 tsps
Ground Black Pepper (fresh)1 tbsp
Mexican Oregano (dried)1 tsp
Ground Cumin60 g
Grapeseed Oil4 cups
Chicken Stock12 tbsps
Butter (1 1/2 sticks)6 tbsps
Dijon MustardDirections:
1
For the braised pork shoulder: Preheat the oven to 300 degrees F
2
Combine the salt, pepper, oregano and cumin, and mix well
3
Rub the pork all over with the spice mix
4
Heat a large cast-iron skillet or saute pan over high heat until smoking
5
Add the oil and sear the pork on all sides until well browned, 3 to 4 minutes per side
6
Transfer to a deep baking dish
7
Deglaze the skillet with the chicken stock, then pour enough stock over the pork to cover by two-thirds
8
Cover tightly with parchment paper and then with foil
9
Place in the oven and cook until the pork reaches an internal temperature of 190 degrees F, 2 1/2 to 3 hours
10
Remove from the oven and allow the pork to cool in its cooking liquid for about 30 minutes
11
When cool, slice the pork thin and against the grain
12
For the Cuban sandwich: Heat a flat top grill or panini press to medium-high
13
Cut the bread in half horizontally and spread 1/2 tablespoon of butter on each cut-side
14
Toast the bread, cut-side down
15
(If using a panini press, do not close the press
16
) Cut the swiss cheese slices in half; place two halves on bottom halves of the bread
17
Layer with 6 ounces of sliced pork shoulder, 4 ounces of sliced ham, 2 pickle slices and 2 half slices of swiss cheese
18
Spread 1 tablespoon of Dijon mustard on the top piece of bread, and top the sandwich
19
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
20
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