The Cubano

The missuz surprized me with a private movie screening on my birthday. The movie was Chef, an inspiring gastro-roadmovie of sorts. 2 minutes 30 second in, I swore that I will always cook for my family and we will never order takeout ever again. 🙂

One dish especially got my attention, and that was the Cubano Sandwich, which I set out to make right the next day. Luckily, I found this recipe, which sounded authentic enough for me. I have never tasted a cubano in my life, but what I got as a result was just as good as I imagined based on the movie.

What you will need:

For the marinated pork

• 200 ml extra virgin olive oil
• a large bunch of coriander, finely chopped
• 1 tablespoon orange zest
• 200 ml fresh orange juice
• 120 ml fresh lime juice
• a small bunch of mint leaves, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced oregano
• 2 teaspoons ground cumin
• salt and pepper 1 teaspoon each
• 500 g boneless pork shoulder in one piece

For the sandwich:

• the marinated pork from above
• 12 thin slices of boiled ham
• 3 medium ciabattas split lengthwise
• 6 generous slices of swiss cheese
• lengthwise sliced pickles to taste
• yellow mustard for brusing
• softened butter for brushing

How to make it:

1. Best to start with marinating the pork one day before you are actually making the sandwich. In a bowl, whisk together all the marinade ingredients except the salt and the pepper
2. Whisk in the salt and the pepper, and transfer the marinade in a large resealable plastic bag
3. Place the pork in the plastic bag
4. Seal the bag and turn to coat, refrigerate overnight
5. The next day preheat your oven to 230 °C and set a rack over a rimmed baking sheet
6. Fold the pork under itself, form a roll, tie it up with a string and season with salt and pepper
7. Set the pork on the rack and roast for 30 minutes until lightly browned
8. Reduce the heat to 190 °C and roast the pork for 90 minutes more
9. Let it rest on a carving board for 30 minutes before slicing across the grain
10. Heat a large griddle or a panini press (this is what I used)
11. Add the ham slices to the opened press and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer the ham to a plate
12. Generously butter the cut sides of each ciabatta and toast on the press over moderate heat until lightly browned
13. Transfer the ciabattas to a work surface and generously brush the cut sides with mustard
14. Layer the ham, pork, Swiss cheese and pickles on the ciabattas and close the sandwiches
15. Generously brush the outside of the sandwiches with butter and close the press on them
16. Cook the sandwiches over moderate heat until they’re browned and crisp on the outside and the cheese is melted