Cubano Sandwich

Yield: 6-8 Servings
Chef: Chef Brian Streeter

Ingredients

2 lbs. boneless pork loin
2 T. dried oregano
1 tsp. ground cumin
1 T. kosher salt
3 cloves garlic, mashed to a paste
2 T. extra virgin olive oil
4 french sandwich rolls
½ c. yellow mustard
2 large dill pickles, sliced thin, lengthwise
¾ lb. smoked ham, sliced thin
¼ lb. Swiss cheese, sliced thin
4 T. extra virgin olive oil

Mojo Crillo (Cuban dipping sauce):
½ c. orange juice, fresh squeezed
2 T. lime juice, fresh squeezed
1 T. lemon juice, fresh squeezed
1 garlic clove, mashed to a paste
1 bay leaf

Preparation

Combine the oregano, cumin, garlic, olive oil and salt. Pour over and rub into the pork loin. Cover, place in the refrigerator to marinate overnight.

Preheat the oven to 400ºF. Remove the pork loin from the refrigerator and allow to come to room temperature. Set the pork on a resting rack on top of a sheet pan. Place in the center of the oven and roast for about 40 minutes to an internal temperature of 140ºF. Allow the pork loin to cool and thinly slice.

To assemble the sandwiches, cut the rolls in half. Spread the cut side generously with the mustard. Set 3 or 4 slices of the pickles on the bottom piece of bread. Top with pork loin, ham and lastly, the cheese. Set the top piece of bread on top and press down.

Combine all the ingredients for the mojo crillo and place in a bowl for dipping.

To serve, heat a large non-stick pan over medium heat, add 2 T. of the olive oil and two of the sandwiches. Using a metal spatula or weight press the sandwich down to flatten. Cook for a few minutes a side to brown and crisp the bread and to melt the cheese. Repeat with the two remaining sandwiches and the remaining olive oil. Cut the sandwiches into serving wedges. Serve hot with the mojo crillo on the side.

Enjoy with a glass of Cakebread Cellars Rubaiyat.