I do love my sandwiches and the Cuban is on top of my list of favorites. After visiting a great Italian Grocery this past weekend, Claros, I came home with lots of deli meat to experiment. The sandwich is pretty basic, unlike the muffuletta for which everyone has their own favorite way to prepare it. The basics on the Cuban are mustard, swiss cheese, pickles, ham, mojo roasted pork on a soft white roll.
It’s that simple! The only possible change is that in Tampa, the sandwich includes slices of Genoa salami. It’s beyond me to determine which is more authentic. Some researchers say that in Ybor City (Tampa area) which was famous for producing cigars, the workers needed something that would feed them without being too heavy. And that’s where the Cuban Sandwich or Mixto as it was called in those days came about. My brother Steve’s wife Rosa is Cuban and of course, I asked him. He tells me that it is sacrilegious to use salami. In order to keep tranquility, and to not be excommunicated from the family, I did not include salami. So depending on which football team you support, try making it both ways and figure out for yourself who should win, Tampa (salami) or Miami (no salami)!
The only time-consuming ingredient would be the mojo roasted pork. You will need to marinate the pork roast for a minimum of two hours or leave overnight for a more concentrated flavor. In order to save some time, I used a small pork loin roast instead of doing a pork shoulder. It takes less than an hour to cook and you are on your way making sandwiches!
Enjoy! And as always, thanks for Spending Time in My Kitchen!
The Cuban Sandwich
6
servings12
hours40
minutesThe perfecrt Cuban Sandwich!
Ingredients
1 small pork loin roast, approx 2 lbs, thin slices after cooking
1 lb roasted ham, thin slices (I used a rosemary ham from Claros Italian Grocery)
1 lb swiss cheese, thin slices
Mustard
Pickles
6 Cuban bread rolls, (if not available, use a soft French or Italian Roll)
1 panini press, (if not available, use a cast iron pan or foil wrapped brick)
- Mojo Marinade
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tsp cumin
2 tsp oregano
2 tsp white pepper
2 1/2 Tbl minced garlic
1 Tbl salt
1/2 cup finely chopped fresh mint leaves
1/2 cup extra-virgin olive oil
Directions
- Making the Mojo Pork Roast
- Place all ingredients for Mojo marinade into a bowl and give them a good whisk.
- Take pork roast and cut some crosshatch knife cuts into the surface of the pork to allow marinade to soak deeper into the roast.
- Place roast into large zip lock bag along with the marinade.
- Refrigerate the roast for a minimum of 2 hours and a maximum of overnight.
- After marinating is complete, remove the roast from the bag and set aside. Pour the marinade from bag into a small sauce pan.
- Boil the marinade for 5 minutes; lower heat to a simmer and reduce in half to use as a glaze for roast.
- Brush the marinade on the roast and place into 425° oven until internal temperature is 135°. Brush glaze every 5 minutes.
- When roast is done, pull from oven and let sit to cool before slicing.
- Making the Sandwich
- Cut bread in half. Melt some butter and brush on the insides of the roll.
- On top half of the roll, place slices of cheese first and then the sliced pork on top of the cheese.
- On bottom half of the roll, place 3 to 4 slices of ham.
- Place the top and bottom of the sandwich on the panini press to warm up the meat and cheese. Lightly press for about 1 to 2 minutes.
- Drizzle mustard and place pickles on the bottom of the sandwich (ham side)
- Place top half of sandwich on the bottom half and press once again on the panini press for about 45 seconds or until you get a nice crisp top on the sandwich.
- Slice on a diagonal. Time to eat!!
Notes
- When roasting meats, always cook to the internal temperature you are looking for. 130° to 132° is medium rare. Cooking using time is problematic in that every oven cooks differently and the size and weight can also affect the doneness of the roast. Get yourself a digital thermometer. You will never be disappointed on the tenderness of your roast.
- In a Cuban style mojo, you should use sour orange juice. If you can’t find it, use the combination of orange juice and lime juice as reflected in the recipe above.
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Will do! Thanks Jean.
Thank you….
Hi David,
Sandwich looks great… but then everything you make looks and taste great. Thanks for sharing your talents.
They look awesome David, I don’t own a panini press but my brother Barry does I plan on borrowing his and give this recipe a try.
Get a brick and wrap it in foil. It will work as well!
I enjoyed the history lesson as well as the recipe. Cuban sandwich is delicious.
Please tell Steven and Rosa hello from me.
Will do! And thanks for Spending Time in My Kitchen!