Classic Cuban Sandwich
Cuban sandwiches, also called Cubanos, are very popular in Southern Florida.
2 1/2 pounds pork shoulder or brisket
3/4 teaspoon Cuban spice mixture (onion flakes, ground cloves, crumbled bay leaf, oregano, red pepper flakes, and salt)
2 cloves garlic, mashed
1 1/2 teaspoons cracked black pepper
6 (5-inch) soft white rolls
6 tablespoons yellow mustard
16 slices from 2 large tomatoes (optional)
3/4 cup sliced dill pickles
12 thin slices salami
12 slices Swiss cheese
- Preheat the oven to 325°F (160°C).
- Place the pork in a roasting pan and rub with the Cuban spice mixture, garlic, and pepper; cover with foil. Add 1/2 inch of water to the bottom of the pan, and roast for 4 hours or until very tender. Remove from the heat and cool to room temperature. Shred meat.
- Place the shredded meat in a pot with the pan juices from the roasting pan, and simmer with additional seasonings, if needed, until moist but not runny. Keep warm.
- To make a sandwich, lay the bottom of an opened roll on a clean surface. Spread with 1 tablespoon of mustard. Top with 1 thin tomato slice, 2 tablespoons of pickle slices, 4 ounces of pork, 2 thin slices of salami, and 2 slices of Swiss cheese. Top with the roll lid. Repeat with the remaining sandwiches.
- Each sandwich may be served immediately or griddled like a panini and served hot to melt the cheese.
Makes 6 servings.
Variation: Gruyère cheese may be used in place of Swiss.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.