Tender, slow-roasted garlicky pork gets layered into soft bread loaves with ham, pickle slices, cheese and mustard. Referred to as Cubanos, these mouthwatering sandwiches can vary depending on where they’re made (some versions add ingredients like salami or mayonnaise) but they’re always served pressed and hot.
| Total: | 33 min |
| Prep: | 8 min |
| Cook: | 25 min |
| Yield: | 4 main-course servings. |
Ingredients
- Two 15-inch-long soft French or Italian bread loaves
- 1/4 cup yellow mustard
- 4 ounces thinly sliced boiled ham
- 8 lengthwise slices dill pickle (from about 2 pickles)
- 2 cups pulled SLOW-ROASTED PORK, recipe follows
- 4 ounces thinly sliced Swiss cheese
- 2 tablespoons unsalted butter
- 2 heaping tablespoons black peppercorns
- 25 cloves garlic, (about 2 heads) peeled
- 10 whole cloves
- 3/4 cup vegetable oil
- 1 bone-in pork shoulder, (about 7 pounds)
- Kosher salt, as needed
- White distilled vinegar, as needed
Instructions
- Slice off about 1-inch from the ends of the bread loaves and discard or save for breadcrumbs. Cut each loaf in half to make 4 rectangular loaves. Split each loaf in half lengthwise. Spread the inside of the bread with 1/2-tablespoon mustard. On each of the bottom halves of bread layer 1/4 of the ham, pickle slices cut to fit evenly on top of the meat, 1/4 of the pork, and top with 1/4 of the cheese. Cover with the top halves of bread and, using your hands, press the sandwiches together.
- Place a baking sheet in the oven and preheat to 250 degrees F. Melt 1 tablespoon butter in a large cast-iron skillet over medium-low heat. Place 2 sandwiches in the skillet and top with another cast-iron skillet to weigh them down. Turn the sandwiches and weigh them down again. Cook the sandwiches until golden brown and hot, about 6 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining sandwiches and butter. Cut the sandwiches in half crosswise and serve immediately.
- Preheat the oven to 275 degrees F.
- In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrap the garlic paste into a small bowl.
- Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
Reviews
Not a cuban but lived in S.Fl for about 20 years
I use turkey,ham and pork sliced thin with swiss and mix mayo,brown mustard and a dash or 2 of itilian dressing mixxed wel then spread on the rolls
I use turkey,ham and pork sliced thin with swiss and mix mayo,brown mustard and a dash or 2 of itilian dressing mixxed wel then spread on the rolls
i will have to say that really intrest me.
Although your recipe covers the Cuban Sandwich there’s an ingredient that you omitted.
Every Cuban Sandwich has a combination of mayo/mustard with mayo being the main ingredient and mustard the one that gives the Cuban Sandwich a little more punch! I should know, I was born in Cuba.
You can either mix them and then spread them or use the mayo and then a little mustard on top of it.
Every Cuban Sandwich has a combination of mayo/mustard with mayo being the main ingredient and mustard the one that gives the Cuban Sandwich a little more punch! I should know, I was born in Cuba.
You can either mix them and then spread them or use the mayo and then a little mustard on top of it.