| Level: | Intermediate |
| Total: | 4 hr 12 min |
| Prep: | 45 min |
| Inactive: | 12 min |
| Cook: | 3 hr 15 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 4 hr 12 min |
| Prep: | 45 min |
| Inactive: | 12 min |
| Cook: | 3 hr 15 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup mayonnaise
- 4 canned chipotle chiles in adobo
- 6 long sandwich rolls, split in half – French loaf style bread
- 6 thin slices Black Forest ham
- 12 thin slices imported Swiss cheese
- 2 kosher dill pickles, thinly sliced lengthwise
- 1 1/2 pounds Roast Pork, thinly sliced or shredded (about 3 cups), plus reserved pan juices, recipe follows
- Kosher salt
- 1 (8-pound) pork shoulder, boned
- 1 1/2 tablespoons minced garlic
- 1 cup plus 2 tablespoons distilled white vinegar
- 3/4 cup fresh lime juice
- 1/4 cup fresh grapefruit juice
- 1/4 cup fresh orange juice
- 2 tablespoons dried oregano, crumbled
- 1 tablespoon freshly ground black pepper
- 2 teaspoons adobo-style seasoning
- Kosher salt and freshly ground black pepper
- 1 large green bell pepper, coarsely chopped
- 1 medium onion, coarsely chopped
Instructions
- In a mini food processor, combine the mayonnaise and chipotles and process until smooth. Spread the cut sides of the rolls with the chipotle mayonnaise. Assemble the sandwiches with the ham, cheese, pickles and roast pork. Top the meat with a spoonful of the pork pan juices and season with salt. Close the sandwiches and tuck in any overhanging filling.
- Using an electric sandwich grill press, grill the sandwiches in batches until crispy and hot.
- Alternately, preheat the oven to 325 degrees F. Set a large skillet or griddle over moderately low heat. Arrange the sandwiches on the griddle and cover with a large baking sheet weighed down with a heavy skillet. Cook the sandwiches, turning once, until they’re crisp on the outside, about 6 minutes.
- Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 8 minutes. Cut the sandwiches in half and serve immediately; pass the remaining pan juices separately.
- Using a small, sharp knife, make 1-inch-long slashes in the skin of the pork shoulder, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork.
- In a large glass or ceramic bowl, combine the vinegar, lime juice, grapefruit juice, orange juice, oregano, pepper, adobo seasoning, and salt and pepper. Stir in the green pepper and onion, then add the pork, skin side up. Refrigerate overnight turning the meat once or twice. Bring to room temperature before cooking.
- Preheat the oven to 400 degrees F. Transfer the pork and its marinade to a roasting pan. Cover with foil and roast until very tender, about 3 hours. Let cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the pork, as desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1567 |
| Total Fat | 108 g |
| Saturated Fat | 36 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 95 g |
| Cholesterol | 363 mg |
| Sodium | 2191 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1567 |
| Total Fat | 108 g |
| Saturated Fat | 36 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 95 g |
| Cholesterol | 363 mg |
| Sodium | 2191 mg |
Reviews
Great recipe, and very easy to do, just amazing
I was just in NYC and luckily got into this restaurant for lunch, probably because it was a Monday since the wait time is insane on the weekends. Now I can certainly see why. This sandwich was heaven! And the FN labeled it Cuban Sandwich because that’s how it is on their menu and thankfully they keep it the same because as soon as I got home I googled it and was delighted to find the recipe! It sounds exactly like what I ordered. Whether its technically Cuban or not is I’m sure debatable but its NYC and trendy restaurants can name their items whatever they want as long as they taste that amazing!
A+++++++++
one of my favorite sandwiches, ever! pork marinade is awesome!
This is Wonderful! Since I’ve never had the sandwich before, I have nothing to compare it to, but my husband and father-in-law had them in Florida, and both agreed that these are fantastic–the chipotle mayo made all the difference. I don’t like Swiss cheese, so I used manchego (saw it on another recipe) and it was perfect. Cooked them on a Foreman grill, and it “squished” them nicely with a little pressure. Had to use hoagie loaves, but they were so yummy…might try making Cuban bread from scratch next time!
the pork is FANTASTIC! i’m not sure what so many of the reviewers are talking about, but this recipe does not call for lettuce, tomatoes, etc. as for the chipotle, if you don’t want it, don’t include it! (i didn’t) i go to a very authentic local restaurant to get my cubano, and the basic sandwich is served with a little bit of mayo, a little bit of mustard, dill pickle, and onion – this is how my cuban friends get it too, cuz its delicious! they also offer to put lettuce and such on it if you’d like, which caters to american palettes. when you go to a sub (hero, etc.) shop, adding lettuce and tomatoes does not change the name of the sandwich – they’re just add ons. i make a shephards pie with ground turkey; some people use ground beef; traditionally its made with lamb. still always called shephards pie. maybe sara should have given a caveat with this recipe, but these chefs do these recipes so often, they try to put their own spin to separate from the pack. plus, its the restaurant’s recipe…
This is an interesting twist on the Cuban sandwich, but you will rarely see it prepared in authentic restaurants with the added ingredients (chipotles, tomato, lettuce). I certainly would not appreciate those things on my Cuban and they should only be added if the consumer wishes to do so.
So this sounds delicious, but please don’t call it a Cuban sandwich. First of all Chipotle peppers are never in Cuban cooking. The sandwich shouldn’t have mayo, tomatoes, and lettuce. This is a very misleading recipe. I would hate to think people are serving this sandwich calling it a Cuban when it is really not.
I made this sandwich today for my boss and his father (a Cuban exile) who was visiting his son and enjoying the Vegas sun! My boss said that it was, not the best Cuban sandwich he’d ever had but, the best SANDWICH he’d ever eaten!! His dad said that I must have Cuban blood in me, because it was marvelous!!!! Following Ina Garten’s advice, I used the best ham, cheese, mustard, onions (Vadalia) that I could afford and also Key Limes that I juiced myself – yeah it took a lot of energy, but absolutely worth it!! This is a winner in my book – good enough for picnics with the boss when you need a “Remember me and how great I am!” and when you need to romance your love!
Made this for a picnic/boating day and got rave reviews. I used a slow cooker on low for 8 hrs and then reduced the juices separtely. I would try and find cuban bread though, it’s alot softer than the french bread. The chipotle mayo was delish….