Cuban Sandwich
The ultimate pressed Cuban Sandwich layered with juicy roast pork, smoky ham, Swiss cheese, pickles and mustard, all toasted until golden and melty.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless pork shoulder
- 1 cup fresh orange juice
- ½ cup fresh lime juice
- 1 lime (zested)
- 1 orange (zested)
- 2 tbsp oregano
- 2 tbsp fresh coriander (chopped)
- 2 tbsp minced garlic
- 2 tsp cumin powder
- ½ cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 3 cups low sodium chicken stock
- 2 bay leaves
- 1 red onion (roughly chopped)
- 1 tbsp cornstarch ((cornflour))
- 2 tbsp dijon mustard
- 4 loaves cuban bread (6-inch/15cm)
- 10 oz deli ham (sliced)
- 2 slices salami
- 8 slices swiss cheese
- 4 pickles (thinly sliced)
- 1 tbsp butter
Instructions
- 1
Trim pork shoulder and remove excess fat.
- 2
To make the marinade, combine orange juice, lime juice, zests, oregano, coriander, garlic, and cumin. Whisk in olive oil, salt, and pepper. Set aside
- 3
Place pork in a pressure cooker with chicken stock, bay leaves, onion, and marinade. Cook on low until tender, about 40 minutes.
- 4
Remove pork and slice thinly. To make the sauce, strain cooking liquid into a saucepan, reduce by half, add cornflour and stir until thickened. Once it's reached desired consistency, stir in Dijon mustard. Remove from heat and set aside
- 5
Split bread loaves, spread sauce, then layer pork, ham, salami, cheese, and pickles.
- 6
Heat butter in a skillet over medium-high. Place sandwiches, cover with baking paper, press down on top with something heavy (I use another pan that's a touch smaller), and cook 3 minutes per side until golden and cheese melts.
- 7
Let stand 1 minute before cutting. Serve hot.