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Cuban sandwich

Two Cuban sandwiches

Cuban sandwich

Name: Cuban sandwich
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 2
Ingredients: 4 paninis cut in half; 25g butter melted; 6 tbsp American yellow mustard; 8 slices honey-roasted ham; 100g gruyère sliced, or other hard Swiss cheese; 4 large dill pickle spears finely sliced; 2 oranges zested and juiced; 2 limes zested and juiced; large handful of coriander roughly chopped; small handful of oregano leaves picked and roughly chopped; 2 tsp ground cumin; 5 garlic cloves roughly chopped; 1 tbsp neutral-tasting oil; 1kg pork shoulder any skin removed

Ailsa Burt

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Serves 2

Easy

Prep: 25 mins

Cook: 2 hrs and 15 mins

plus 8 hrs optional marinating and cooling

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Make this flavour-packed, toasted sandwich with Cuban mojo pork (marinated with garlic and spices). Layer with sweet pickles and nutty cheese for a delicious lunch

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

4 paninis

cut in half
25g butter

melted
6 tbsp American yellow mustard
8 slices honey-roasted ham
100g gruyère

sliced, or other hard Swiss cheese
4 large dill pickle spears

finely sliced

For the mojo pork

2 oranges

zested and juiced
2 limes

zested and juiced
large handful of coriander

roughly chopped
small handful of oregano

leaves picked and roughly chopped
2 tsp ground cumin
5 garlic cloves

roughly chopped
1 tbsp neutral-tasting oil
1kg pork shoulder

any skin removed

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Nutrition: Per serving

kcal1083
fat44g
saturates22g
carbs104g
sugars7g
fibre10g
protein62g
salt7.94g

Method

step 1

Start by making the mojo pork. Tip all the ingredients, except the pork, into a food processor with 1 tsp salt and a good grinding of black pepper. Blitz until finely chopped. Or, you can finely chop everything by hand. Pour into a large bowl or food bag and add the pork, turning it to coat well. If you've got time, leave to marinate in the fridge for at least 8 hrs, or up to 24 hrs. This is optional, but results in better flavour and makes the pork more tender. (If you don't have time to marinate, continue to step two.)
step 2

Heat the oven to 220C/200C fan/gas 7. Put the pork in a roasting tin along with any leftover marinade, then cover tightly with foil. Roast for 30 mins, then reduce the heat to 180C/160C fan/gas 4 and roast for a further 1 hr 30 mins. (Or, see tip below for cooking in a pressure cooker.) Remove from the oven and leave to cool, then slice thinly. If you don't have time to leave it to cool, shred it using two forks (you won't be able to slice it neatly while still warm). Once cool, will keep chilled for up to three days in an airtight container.
step 3

Brush the base of each panini with a little of the melted butter, then top with the mustard, sliced mojo pork, ham, gruyère and pickles. Sandwich with the tops of the panini, then brush the base and top with the remaining melted butter. Transfer the sandwiches to a large frying pan over a low heat, then put a flat saucepan lid on top to squish the sandwiches together. Put a heavy pan or can on top to weigh it down, and cook on each side for 4-5 mins until golden and the cheese is melted. Cut in half to serve.

Recipe tip

You can also use a pressure cooker to cook the mojo pork for 40 mins on high pressure.

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