Cubano Sandwiches from Chef

• porciones: 4-8

Ingredientes

For the sandwiches:

1 loaf Cubano bread

4 tbsp unsalted butter, at room temperature

2 tbsp vegetable oil

12 slices roast pork

8 thick slices deli ham

12 slices Swiss cheese

Dill pickles, thinly sliced

1/4 cup Dijon mustard (or yellow...)

For the roast pork:

1 large bone-in pork shoulder (about 5 pounds)

4 cups orange juice

1/2 cup rice vinegar

1/2 cup spiced rum

1/2 cup kosher salt

1/4 cup packed dark brown sugar

4 garlic cloves, minced

2 sprigs fresh oregano, coarsely chopped

2 sprigs fresh rosemary, coarsely chopped

2 sprigs fresh thyme, coarsely chopped

2 sprigs fresh sage, coarsely chopped

3 bay leaves

Mojo marinade:

1/2 cup extra-virgin olive oil

Zest and juice of 3 oranges

Zest and juice of 6 limes, juiced rinds reserved

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint leaves

2 sprigs fresh oregano, coarsely chopped

4 garlic cloves, minced

2 tbsp freshly ground toasted cumin seeds

1 tbsp kosher salt

1 tbsp freshly ground black pepper

Instrucciones

For the roast pork:

Using a very sharp knife, remove any excess fat from the pork shoulder and score the fat cap on top at 1-inch thick intervals. In a large stainless-steel bowl, whisk together the orange juice, 2 cups water, the vinegar, rum, salt, brown sugar, garlic, oregano, rosemary, thyme, sage, and bay leaves. Transfer the pork shoulder to the bowl and submerge in the brine. Cover and refrigerate for 12-24 hours.

Drain the pork shoulder and return it to the bowl.

Whisk together the ingredients for the marinade in a medium bowl. Pour the marinade over the pork shoulder and mssage it into the meat for 1 minute. Cover the bowl and refrigerate for 2 hours.

Preheat the oven to 350F. Set a wire rack on a rimmed baking sheet.

Set the pork on the rack and reserve the marinade in the bowl. Pick off and sicard any large pieces of herbs from the pork. Brush the pork with the marinade and roast for 2.5 hours, until the internal temp registers 165F at the thickest part of the pork shoulder. Remove from the oven and tent the roast with aluminum foil. Let rest for 30 minutes or refrigerate until ready to assemble the sandwiches. Slice some of the roast pork about 1/4 inch thick and reserve the rest for another use. (It can be refrigerated for up to 3 days).

For the sandwiches:

Heat a plancha or panini press with flat plates. Split the bread lengthwise, then quarter it crosswise to create the bread for 4 sandwiches. Butter the split sides with 2 tbsp of the butter and toast butter-side down on the press. Set aside; leave the press on.

In a large nonstick skillet, heat 1 tbsp of the vegetable oil over medium-high heat. Working in batches to avoid overlapping, sear half the pork and half the ham on both sides. Transfer to a plate. Repeat with the remaining oil, pork, and ham.

For each sandwich, on the bottom halves of the bread pile 3 slices of the pork, 2 slices of the ham, 3 slices of the cheese, and a few picklle slices. Spread the top halves with mustard, then smear the remaining butter on the outside of the bread. Close the sandwiches and press each one for 2-3 minutes, unilt the bread is deeply browned and the cheese has melted. Cut the Cubanos in half on an angle and serve.

Notas

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