| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 3 cups white wine vinegar
- 1/4 cup chopped fresh dill
- 1/4 cup sugar
- 2 tablespoons kosher salt
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 2 kirby cucumbers, sliced 1/4-inch thick
- 2 cups freshly squeezed orange juice
- 1/2 cup freshly squeezed lime juice
- 2 tablespoons clover honey
- 1 tablespoon white wine vinegar
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds pork tenderloin, trimmed
- Kosher salt and freshly ground black pepper
- 1/4 cup steak rub, such as Bobby Flay’s Steak Rub
- 3 tablespoons canola oil
- 3/4 cup mayonnaise
- 2 heaping tablespoons whole-grain mustard
- 2 teaspoons finely chopped fresh oregano
- 2 cloves garlic, chopped to a paste
- Kosher salt and freshly ground black pepper
- 1 cup canola oil
- 8 thin slices Serrano ham
- 4 Cuban buns, split
- 16 thin slices Swiss cheese
- 1 stick (8 tablespoons) unsalted butter, softened
Instructions
- For the pickles: Combine the vinegar, dill, sugar, salt, coriander and mustard in a medium saucepan. Bring to a boil over high heat and cook until the sugar and salt are dissolved. Remove from the heat and let cool for 15 minutes. Put the cucumbers in a medium bowl, pour the pickling liquid over, cover the bowl and refrigerate for at least 30 minutes and up to 24 hours.
- For the sour orange glaze: Combine the orange juice and lime juice in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, about 20 minutes. Whisk in the honey and vinegar and season with salt and pepper. Let cool slightly.
- For the pork: Preheat the oven to 425 degrees F. Season the pork with salt and pepper and rub with the steak rub. Let sit for 15 minutes at room temperature.
- Heat the oil over high heat in a cast-iron pan or oven-proof skillet until it begins to shimmer. Add the pork and cook until a crust has formed on all sides, about 2 minutes per side. Brush liberally with the sour orange glaze and transfer the pan to the oven. Brush with the glaze every few minutes, and cook until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 10 minutes. Remove the pork to a cutting board and let rest for 10 minutes before slicing. Slice the pork thinly.
- For the garlic mayonnaise: Combine the mayonnaise, mustard, oregano, garlic, salt and pepper to taste in a small bowl. Whisk together and let sit at room temperature for at least 15 minutes to allow the flavors to meld.
- For the serrano ham: Heat the oil in a small saucepan until it reaches 350 degrees F. Add the ham one slice at a time and cook until crisp, about 30 seconds. Drain on a plate lined with paper towels.
- To serve: Spread the top and bottom of each bun with the garlic mayonnaise and top each piece with 2 slices of cheese. Put some pickles on the bottom piece of bun. Top with 4 to 5 slices of the pork and 2 slices of the fried ham. Combine the tops and bottoms to make the sandwiches.
- Brush the outsides of the buns with the butter. Heat a cast-iron pan over low heat. Put 2 sandwiches in at a time, top-sides down, and press with a brick wrapped in foil, or put foil over the top of the sandwiches and weigh them down with another heavy cast-iron pan. Cook until the bread is crispy, then flip over and continue cooking until the bottom is crispy and the cheese has melted, 6 to 8 minutes total. Slice in half and eat.
Reviews
Really good. Loved it
I personally think that it is ok that it has a twist
I really liked this.
I’m a Cuban, and i’m not insulted, but it should be renamed to “Bobby’s Take On a Cuban Sandwich” as it has more of Bobby’s style. Overall, it looks delicious!
In what world do you think that’s a Cuban Sandwich. There’s NO Mayo in a Cuban Sandwich. Aside from all the other ingredients such as steak sauce, honey and the garlic mayonnaise. It’s an insult to Cubans. This is a sandwich you don’t put a spin on or alter in any way. I hope I made my point.
Shouldn’t be called a Cuban sandwich. Not authentic. Should be renamed bobby’s take on Cuban sandwich