Cuban Sandwich

Method

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1. Blend the garlic, orange juice, lime juice, oregano, cumin, olive oil and salt into a mojo marinade.

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2. Pour over the pork shoulder, cover, and marinate at least 8 hours or overnight.

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3. Roast at 160°C / 320°F for 3 hours, basting occasionally, until the pork pulls apart easily. Cool completely, then slice thinly — cold pork slices far more neatly.

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4. Split the bread lengthways and spread mustard on both cut faces.

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5. Layer, in this order: pickles, roast pork, ham, then Swiss cheese. The order matters; the cheese sits against the top so it melts down through everything.

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6. Close the sandwiches and butter the outside of both the top and bottom crusts generously.

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7. Heat a heavy pan or sandwich press over medium heat. Lay the sandwich in and press it down hard with another heavy pan, weighted if possible.

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8. Cook for 3 to 4 minutes per side, pressing throughout, until the bread is flattened to about half its height, deeply golden and crisp, and the cheese is fully melted.

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9. Cut on a sharp diagonal and serve immediately.

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Chef’s Tips

• Press hard and keep pressing. A Cuban should end up about half the height it started.
• No mayonnaise, lettuce or tomato. In Miami and Tampa this is a matter of some seriousness.
• Leftover mojo pork is superb in tacos, rice bowls or simply on its own.

Pairing Suggestions

• A cold lager, or a Cuban coffee afterwards
• Serve with plantain chips and a side of black beans
• Finish with flan

Storage & Reheating

The roast pork keeps 4 days refrigerated and freezes 3 months. Press sandwiches to order.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.