Pizza & Sandwiches
Cubano Sandwiches
Description
These Cuban sandwiches get an extra kick of flavor from a classic Cuban mojo used as both a marinade and a sauce. Like most Cuban mojos, this one by Anya Von Bremzen starts with orange juice, then cumin, garlic, oregano, cilantro and red onions add complexity and kick.
Ingredients
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 2 garlic cloves, mashed
- 1 tablespoon dried oregano, crumbled
- 1 teaspoon ground cumin
- 1/4 cup finely chopped cilantro
- 1/4 cup thinly sliced red onion
- Salt and freshly ground pepper
- 3/4 pound boneless roast pork, very coarsely shredded
- 4 soft hero rolls, split but still attached at one side
- 6 ounces sliced Black forest ham
- 4 ounces sliced Genoa salami
- 6 ounces sliced Swiss cheese
- 2 large dill pickles, thinly sliced lengthwise
- Yellow mustard and hot sauce, for serving
- Melted unsalted butter, for brushing
Directions
- Make the mojo and marinate the pork: Combine orange juice, lime juice, olive oil, garlic, oregano, cumin, cilantro, and onion in a large bowl and stir to combine. Season mojo with salt and pepper and stir in shredded pork. and let stand for 30 minutes.
- Using a slotted spoon, spoon pork onto bottom half of each roll. Spoon a little mojo over pork and top with ham, salami, Swiss cheese and dill pickles. Spread mustard and hot sauce on top half of each roll and press sandwiches closed. Brush rolls on top and bottom with butter.
- Preheat a panini press or heavy skillet on stove (see note above). Working with 1 or 2 sandwiches at a time, press Cubanos until bread is toasted and Swiss cheese is melted. Cut sandwiches in half and serve immediately.
