Cubano: barbecued marinated pork shoulder, emmental + dill pickle

Cubano: barbecued marinated pork shoulder, emmental + dill pickle

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

The ‘Cuban’ sandwich originated in Florida, probably catering to the tastes of local immigrant workers. There seem to be many variations but essentially this is a ham and cheese toastie and this is my version.

Ingredients

Quantity Ingredient
4 cuban loaves
or 4 individual baguettes, cut in half lengthways
200g see method for ingredients
or store-bought kewpie mayonnaise
2 garlic cloves, grated
4 tablespoons finely chopped fresh coriander leaves
salt flakes
freshly ground black pepper
8 cos lettuce leaves
12 slices see method for ingredients, lightly charred on a hot barbecue
8 see method for ingredients, sliced lengthways
12 slices emmental or gruyere
american mustard

Method

  1. Place the cast-iron grill pan and lid together and heat them for 5 minutes on the stove top over medium heat. Lift the lid, open up the baguette and place it on the grill. Toast for 1 minute to bar-mark the inside of the bun, then remove from the heat. Repeat with the remaining baguettes.
  2. Combine the mayonnaise with the grated garlic, chopped coriander and salt and pepper to taste and spread this liberally on one side of each baguette. Fill the sandwiches first with the lettuce and then the barbecued pork, followed by the pickles and the cheese slices. Finish with as much American mustard as you like and close the sandwiches.
  3. Preheat the oven to 180°C. Lift the lid on the cast-iron grill pan and place a baguette inside. Top with the hot lid and press down to squeeze the sandwich shut. Transfer the pan to the oven and cook for 6 minutes to toast and melt the cheese. Remove from the oven. Repeat with the remaining baguettes, then serve.

Pro tips

  • Marinate the meat for the Roasted marinated pork shoulder overnight and have the meat in the oven the next day by 10 am at the latest. The meat can then be enjoyed for dinner, and the left-over pieces refrigerated and then used for barbecued Cuban sangas the next day. I have used baguettes, but you could use a brioche bun or try to find a real ‘Cubano’ loaf, which is a soft, ovalshaped baguette.
Tags:
Toasties
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