Cuban Sandwich
Ohhhh baby. You know it's going to be a good sandwich when it requires a whopping 5 hours of tender, loving care.
Recipe type: Appetizer
Ingredients
- FOR THE ROAST PORK
- 2 tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Juice and zest of ½ orange
- Juice of ½ lime
- Juice of ½ lemon
- ¼ c. extra-virgin olive oil
- 1 (3-lb.) boneless pork loin
- FOR THE SANDWICHES
- 1 Cuban-style bread roll or 4 hero rolls
- 3 tbsp. Dijon mustard
- 8 thin slices boiled ham
- 8 thin slices roast pork
- 1 c. bread and butter pickles
- 8 thin slices Swiss
- 4 tbsp. butter
- Potato chips, for serving
Instructions
- Make the roast pork: Mix all ingredients except for pork loin in a large resealable plastic bag until fully combined. Add pork and seal bag. Massage bag to coat pork with marinade. Marinate in the refrigerator for at least 2 hours, up to overnight. Massage bag from time to time to distribute marinade.
- Remove bag from refrigerator and let sit at room temperature for 1 hour.
- Preheat oven to 400º. Place pork in a dutch oven with a lid and discard excess marinade. Cook covered for 30 minutes then uncover and carefully flip loin. Uncover and continue to cook until deeply golden and loin reaches 145º internal temperature, about 20 to 30 minutes more. Transfer pork to a plate, loosely cover with foil, and let rest for 10 to 15 minutes before slicing.
- Make the sandwiches: Cut 4 large pieces of foil. Split bread in half lengthwise and butter the outside, top and bottom, then place on foil.
- Assemble sandwiches on foil. Spread a thin layer of mustard on the inside of each slice of bread. Add layers of ham, roast pork, pickles, and Swiss, then add top of bread.
- Wrap sandwich (or sandwiches) tightly in foil and place in a grill pan or panini press. Cook 2 to 3 minutes per side. If using a grill pan, place a weight (such as a cast iron skillet) on top of sandwich to press it.
- Remove sandwich from grill, and remove foil. Cut sandwich diagonally in half.
- Serve with additional pickles and potato chips.
