The Classic Cubano

1 loaf Cuban bread, slice crosswise into individual sandwiches (8-10 inches) and half lengthwise

butter, for the outside of the bread

For the mayonnaise / mustard mixture:

¼ cup mayonnaise

1 tablespoon yellow mustard

1 teaspoon Dijon

For the filling:

4-5 slices Swiss cheese

3-4 slices sweet ham

1-1 ½ cups warm roasted pork, shredded (recipe below)

6 dill pickle chips

Spread butter on the outside of the bread.

Mix together the ingredients for the mayonnaise / mustard mixture.

Spread the mayonnaise / mustard mixture on the inside of the bread.

Layer the inside of the sandwich with 2 slices of Swiss cheese, 3-4 sliced sweet ham, 1-1 ½ cup warm roast pork, dill pickle chips and then another 2 slices of Swiss cheese.

Top the sandwich with remaining bread, buttered side out. For extra flavor and melting, wrap the assembled sandwich tightly in foil.

Preheat a cast-iron skillet over medium heat.

Place foil-wrapped sandwiches in the skillet. Put a second heavy skillet on top.

Cook 3–4 minutes per side, turning with care until both sides are golden, the bread is crispy, and the cheese has melted through.

Remove from heat, unwrap from foil, and slice each sandwich on a bias before serving.

For the Roasted Pork:

1 pork butt, cut in half

Pork Seasoning:

½ cup kosher salt

2½ tablespoons demerara sugar

⅓ cup granulated onion powder

⅓ cup garlic powder

¼ cup dried oregano

4 teaspoons ground coriander

2 teaspoons ground cumin

4 teaspoons ground black pepper

¾ teaspoon mustard powder

For the marinade:

⅓ bunch cilantro

⅓ bunch Italian parsley

1 large shallot

8-10 garlic cloves (about 2 ½ tablespoons minced)

3-4 scallions, ends trimmed

½ to ⅔ cup freshly squeezed orange juice

⅓ cup freshly squeezed lime juice

Remove and discard extra fat from the pork butt. Cut a deep “X” into the flesh side

Season the pork all over with the dry seasoning. Transfer to a large, deep baking pan.

Combine all ingredients for the marinade in a blender and puree until smooth.

Generously marinate the pork pieces with the marinade. Add enough water to the pan to just cover the pork. Cover the pan with a piece of parchment paper pressed down on top of the pork, then cover tightly with aluminum foil.

Cook at 350˚F for 4 hours. The pork should be very tender. Allow to cool, remove any excess fat from the sauce. Remove and discard the skin and fat. Pull the meat into large chunks, tossing with a little of the de-fatted braising liquid.

The Classic Cubano

About The Author

Michelle Bernstein