This is one of those sandwiches that I always order when I see it on a menu. And I really don't like ham, so it must be really good, right ? There is something about the combination of ingredients that really intrigues me. Whoever thought to put ham and pork together on the same sandwich, with mustard and pickles, and then smash in down and grill it ?
This started off by wanting to cook a pork roast in the crock pot, but not just make a normal roast. I started thinking about this mojo marinade I used to buy all the time. Since I no longer buy prepackaged stuff like that, I knew I could figure this out. It came together pretty easily from there.
Classic Cuban Sandwich
For the Cuban roast pork:
1/2 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
1/4 cup rice wine vinegar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
One four to five pound pork loin roast
Mix all of the marinade ingredients together in a large bowl. Use a fork to tenderize the pork roast all over, and place in the marinade. Let soak overnight, or up to 2 days if you like.
Place the roast in a crockpot, along with the marinade, and cook over low heat 8-10 hours until the meat is falling apart. Pull it apart with a fork.
To assemble the sandwiches, you will need:
1 loaf of french bread
Mustard
Pickle slices
Good deli ham, thinly sliced
Swiss cheese, sliced
Shredded Cuban pork
Butter
Cut a sandwich size section of french bread, and slice in half. Spread mustard on both sides of bread, and line with Swiss cheese. On one half, spread several pieces of ham, and layer shredded pork. Cover with pickle slices and top with the other half of the bread. Heat a large non-stick pan over medium heat and melt a tablespoon of butter in the pan. Place your sandwich in the pan, and butter the top of the bread. Top with another heavy skillet and press down. You can place a large can or brick on top to create your own "panini" press if you like. Cook for 3-5 minutes until brown, turn the sandwich, and press down again. Brown and an additional 3-5 minutes. Slice and serve.
Classic Cuban Sandwich
For the Cuban roast pork:
1/2 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
1/4 cup rice wine vinegar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
One four to five pound pork loin roast
Mix all of the marinade ingredients together in a large bowl. Use a fork to tenderize the pork roast all over, and place in the marinade. Let soak overnight, or up to 2 days if you like.
Place the roast in a crockpot, along with the marinade, and cook over low heat 8-10 hours until the meat is falling apart. Pull it apart with a fork.
To assemble the sandwiches, you will need:
1 loaf of french bread
Mustard
Pickle slices
Good deli ham, thinly sliced
Swiss cheese, sliced
Shredded Cuban pork
Butter
Cut a sandwich size section of french bread, and slice in half. Spread mustard on both sides of bread, and line with Swiss cheese. On one half, spread several pieces of ham, and layer shredded pork. Cover with pickle slices and top with the other half of the bread. Heat a large non-stick pan over medium heat and melt a tablespoon of butter in the pan. Place your sandwich in the pan, and butter the top of the bread. Top with another heavy skillet and press down. You can place a large can or brick on top to create your own "panini" press if you like. Cook for 3-5 minutes until brown, turn the sandwich, and press down again. Brown and an additional 3-5 minutes. Slice and serve.
Email we can reach you at for pitches?
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ReplyDeleteCristy, email me at eatlikethat@comcast.net to chat offline.
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