Tampa Cuban Sandwich (Food Network Kitchens) |
|
 |
Prep Time: 30 Minutes Cook Time: 155 Minutes |
Ready In: 185 Minutes Servings: 1 |
|
Ingredients:
5 pounds boneless pork shoulder |
1/2 cup fresh lime juice |
1/2 cup fresh orange juice |
8 large cloves garlic |
2 teaspoons dried oregano |
kosher salt and freshly ground pepper |
4 bay leaves |
1 9 -inch piece cuban bread |
4 thin slices glazed ham (about 4 ounces) |
3 to 4 thin slices genoa salami with peppercorns (about 1 ounce) |
2 thin slices swiss cheese (about 1 ounce) |
2 pickle slices |
1 tablespoon yellow mustard |
unsalted butter, softened, for cooking |
Directions:
1. Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan. Mix the lime juice and orange juice in a measuring cup. Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste. Rub over the pork and into the slits. Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours.
2. Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.)
3. Make the sandwich: Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press). Cut in half on the diagonal.
4. In any Cuban sandwich, mojo-marinated pork is key. Look for bottled marinade in Latin markets, or try this recipe from Tampa's legendary Columbia Restaurant.
5. Photograph by Steve Giralt
|
|