The Best Cuban Sandwich
Best Cuban Sandwich starts with a sweet buttery roll that's loaded with marinated pork, ham, Swiss Cheese, and pickles. It's a complete delicious meal between two slices of bread!
Prep Time 25 mins
Cook Time 3 hrs
Marinating Time 2 hrs
Total Time 5 hrs 20 mins
Servings 4 Sandwiches
- 4 Cuban Medianoche Bread rolls
- 3 tbsp butter
- 1 lb Cuban Roast Pork
- 8 slices sliced ham (sweet cured, Serrano, or bolo ham - I used honey ham
- 8 slices Swiss Cheese
- Dill pickle slices
- Mustard optional I used a Dijon but a spicy brown would be great or just yellow too.
- *Sriracha Optional
Cuban Roast Pork
- 4 pound Pork shoulder roast
- 1 bulb of garlic
- 1 tsp salt
- 1 tsp black peppercorns
- 1 cup sour orange juice I used 2/3 cup 100% orange juice (not from concentrate, 1 lime juiced and 1 lemon juiced)
- 1 cup minced onion
- 2 tsp dried oregano
- 1/2 cup olive oil Spanish if you have it. I used Italian
Cuban Roast Pork
Mash the garlic, salt and peppercorns into a paste, using a mortar and pestle or a food processor. Stir in sour orange juice, onion and oregano. Let mixture sit for 30 minutes.
Heat olive oil in a 2 quart saucepan until hot but not frying hot. You'll see some movement in the oil. Remove the oil from the heat and quickly AND CAREFULLY whisk the garlic-orange juice mixture until well blended. Let cool before using as a marinade.
Pierce the pork roast several times all over with a fork or sharp knife. Place it in a roasting pan and pour garlic mixture (save a little for basting while roasting) over pork. Cover and let sit in the refrigerator for two or three hours.
Preheat the oven to 375°F.
Remove lid from the pork and roast for 20 minutes. Reduce temperature to 225°F and roast until the meat is soft and you can pull it apart easily with a fork, about 2 hours and 20 minutes. Baste occasionally while roasting. I roasted mine to an internal temperature of 175°F. Remove from the oven and let rest 10 minutes before slicing.
Butter the inside of the top and bottom of the bread and *mustard if using. Put the pickles on the bread, followed by the roasted pork, ham, and cheese. Be generous!
Butter a hot griddle or pan. Place the sandwich on the pan and using a heavy skillet, bacon press or foil wrapped brick, or panini press, flatten the sandwich for approximately 3 minutes and then flip to the other side.
You don't want you pan so hot that your bread burns but it needs to be hot enough to melt your cheese.
Slice the sandwich diagonally and serve immediately.
Cooking time depends on the size of your roast.
The Three Guys from Miami recommend that you let your meats and cheese come to room temperature so the bread so it doesn't get over toasted before the cheese melts.
I recommend that you toast the inside of the bread so the pickles don't make your bread mushy.
* I add a little Sriracha to Dijon mustard. It adds a delicious little kick to the sandwich.
Recipes courtesy of the Three Guys From Miami from their book: "Three Guys From Miami Cook Cuban." Copyright ©2004 All Rights Reserved. Check out their website at: http://icuban.com/food http://icuban.com/food