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Cuban Sandwich

The key to a great Cuban sandwich is properly seasoned and slow roasted pork loin.
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Ingredients Method

Ingredients
  

  • For the pork:

  • 1 head of garlic minced
  • 1/3 cup freshly squeezed orange juice from about 1 medium orange
  • 2 tablespoons freshly squeezed lime juice from about 2 medium limes
  • 2 tablespoons olive oil
  • 2 tablespoons dried oregano
  • 2 tablespoons kosher salt
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 4- to 4-1/2-pound boneless pork loin

  • To make the Sandwich:

  • Cuban bread or Ciabatta if you can't find Cuban bread
  • Roasted pork
  • Sliced Virginia ham or your deli ham of choice
  • Swiss cheese slices
  • Yellow mustard
  • Dill Pickles

Method
 

  1. Marinating and slow roasting the pork:

    Make the marinade with the ingredients listed.
  2. Stab the pork loin with a knife or fork several times and place in a large plastic bag or deep dish with the marinade. Using your fingers or fork, smash some of the garlic into slits made previously in the pork. Allow the pork to marinate overnight.
  3. Next day, preheat your oven to 425 degrees. Place the pork in your preferred baking dish and cover with foil. Place in oven and cook for an hour at 425. Then lower temperature to 350 and cook for an additional 2-3 hours. Pork is ready when the internal temperature reads 160 degrees.

  4. To make the sandwich

    Place slices of ham on the lower half of the bread. Next, shred or slice pork thinly and place on top of ham, then top with a slice or two of swiss cheese and pickles. Put mustard on the top half of the bread, place on the rest of the sandwich. Brush the top of the bread with melted butter and wrap the sandwich in aluminum foil.
  5. Place in a pan (or panini press) and use something heavy to press the sandwich down, either a cast iron press or a heavy pot/pan. Cook 3-4 minutes per side over medium-high heat until the bread is toasted.
  6. Slice diagonally and enjoy!