Kurobuta Pork Cubano Sandwiches
Category
Pork Roast
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
The Cubano is a Cuban riff on the ham and cheese sandwich. If you Google “cubano” you’ll find out this is a sandwich with a contentious history with a few different factions to claim ownership. All you really need to know is it’s delicious. Grilling roasted Kurobuta pork, ham and Gruyere cheese between two slices of good bread can only be a good thing.
This recipe is another way to make use of the leftovers from the Cuban
Rubbed Kurobuta Pork Shoulder. The oven-roasted pork takes the classic Cubano
up about 10 notches. This recipe is for 4 sandos, but you can adjust up and
down to suit your crowd.
Sarah Kelly
Ingredients
-
1 pound pulled Cuban smoked pork
-
8 thin slices Kurobuta ham
-
8 slices thin panini bread, focaccia or French baguettes with the top trimmed so it's not too thick
-
8 slices Gruyere cheese
-
4 tablespoons Dijon mustard
-
Sliced cornichons or pickles
-
Salsa verde, left over from the Cuban Rubbed Pork Shoulder
-
Butter for cooking
Directions
Spread mustard each side of bread.
Starting from the bottom bread slice, scatter pulled pork, salsa verde, sliced ham, gruyere and cornichons.
Heat a cast iron or pan to medium high. Add a knob of butter and when it’s good and melty, add a sandwich. Turn heat to medium.
Toast the sandwich about 2 minutes per side. Use a heavy pan and place and press down on the sandwich. Flip and repeat for 2 minutes. You can also cover a brick or large can with foil and use as a weight.
Slice and serve.