Cuban Sandwich
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus overnight marinating
Cooking time: 2 hours
Makes 4 sandwiches
For sandwiches:
- 4 pan cubanos breads (see recipe below)
- 2 cups Cuban roasted pork (see recipe below)
- 24 slices D'orsogna Flame Roasted Carolina Style Sweet Dijon Mustard Leg Ham (available exclusively at the Woolworths deli counter)
- 200g/7ozs. Swiss cheese
- 24 slices pickles
- Mustard (I also add mayonnaise and Sriracha)
- 75g/2.7ozs. butter, room temperature
For pan Cubano:
- 4 cups flour
- 1 tablespoon sugar
- 2 teaspoons instant dried yeast
- 100g/3.5ozs. lard
- 1.5 cups water
- 2 teaspoons salt
- 2 sets wooden chopsticks, oiled
For Cuban mojo roasted pork:
- 1.5kg/3.3lb. pork shoulder
- 7 cloves garlic, peeled
- 3 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 tablespoon vinegar
- 1/4 cup chicken stock
- 1/4 cup orange juice
- 1/4 cup lime juice
Step 1 - Marinate pork: in a mortar and pestle (or food processor) mash the garlic, salt, pepper, cumin, coriander, oregano and vinegar and mix with stock and juices. Mix with the pork shoulder distributing it well and marinate in the fridge overnight.
Step 2 - Make the dough by mixing the flour, sugar, yeast, lard and water together. Knead with a dough hook until elastic. Shape into a ball and place in a large bowl and place a cover on this and allow to prove in the fridge overnight.
Step 3 - The next day, bring the pork to room temperature. Place the pork and juices in a pressure cooker and cook the pork on high for 1.5 hours until very tender and falling apart.
Step 4 - Take the ball of dough out and knead in the salt. Line two trays with parchment and divide dough into four pieces rolling out as logs. Place an oiled chopstick in the centre lengthways - usually they use palmetto leaf to create the split but we don't have that so I used an oiled chopstick or you can slash it with a razor or sharp knife. Bake in a 190C/384F oven for 20 minutes.
Step 5 - Assemble the sandwiches. Slice breads in half horizontally and spread with mustard. Layer cheese and pickles and then fill with D'Orsogna Flame Roasted Ham and roasted pork. Finish with another layer of pickles and cheese (I also add mayo and chilli sauce). Butter bread on the outside and place in a panini press. If you don't have a press, use the base of a pot heated up really hot to press it down and melt the cheese. Repeat with the remaining bread and fillings and serve immediately.