Cuban sandwiches

  • Two 38-cm-long soft French or Italian bread loaves
  • 65ml yellow mustard
  • 115g thinly sliced boiled ham
  • 8 lengthwise slices dill pickle (from about 2 pickles)
  • 450g pulled slow-roasted pork shoulder, recipe follows
  • 115g thinly sliced Swiss cheese
  • 30g unsalted butter
  • For the slow-roasted pork shoulder
  • 2 heaped tbsp black peppercorns
  • 25 cloves garlic, (about 2 heads) peeled
  • 10 whole cloves
  • 190ml vegetable oil
  • 1 bone-in pork shoulder, (about 3.15kg)
  • Sea salt, as needed
  • White distilled vinegar, as needed
1) Slice off about 2.5cm from the ends of the bread loaves and discard or save for breadcrumbs. Cut each loaf in half to make 4 rectangular loaves. Split each loaf in half lengthwise. Spread the inside of the bread with 1/2 tbsp mustard. On each of the bottom halves of bread layer 1/4 of the ham, pickle slices cut to fit evenly on top of the meat, 1/4 of the pork, and top with 1/4 of the cheese. Cover with the top halves of bread and, using your hands, press the sandwiches together.

2) Place a baking tray in the oven and preheat to 125C/Gas Mark 1/2. Melt 15g of butter in a large cast-iron skillet or frying pan over medium-low heat. Place 2 sandwiches in the skillet or pan and top with another cast-iron skillet, or similar, to weigh them down. Turn the sandwiches and weigh them down again. Cook the sandwiches until golden brown and hot, about 6 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining sandwiches and butter. Cut the sandwiches in half crosswise and serve immediately.

3) For the slow-roasted pork shoulder: Preheat the oven to 140C/Gas Mark 1.

4) In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.

5) Place the pork on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.

Copyright 2001 Television Food Network, G.P. All rights reserved

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