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a cuban sandwich recipe by gourmet project
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a cuban sandwich recipe made in italy

Servings 2 -4
Author Claudia Rinaldi | Gourmet Project

Ingredients

For the pork roast inspired by Nagi: n.b. this takes a lot of time I heartily suggest to make ahead of time)

  • 2 lb/ 1 kg pork shoulder boneless
  • ½ cup extra-virgin olive oil
  • 1 handful cilantro leaves
  • 1 orange zest and juice
  • 1/2 lemon juiced
  • 2 tablespoons mint leaves
  • 2 garlic cloves
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • a dutch oven or lidded casserole if not a casserole and use aluminum foil to cover

For each sandwich (I made about 8 medium sandwiches with the 2 lb pork):

  • 1 tablespoon mustard
  • 1 slice prosciutto cotto
  • 1 slice mortadella
  • 1 slice swiss cheese
  • 1 tablespoon capers powder finely grated salted capers
  • 4 inches piece of French baguette slice
  • 1 teaspoon melted butter

Instructions

  1. First, roast the pork. Blend olive oil, coriander, orange zest and juice, lemon juice, mint leaves, garlic, oregano, cumin, salt & pepper.
  2. Place the pork shoulder (fat down) in the casserole, add the mix and marinade for at least a couple of hours. Overnight, in the fridge, would be great.
  3. Preheat oven to 180°C/350°F.
  4. Cover the casserole and cook the pork an hour and a half. Let completely cool before thinly slicing it. And keep the juices, they’re delicious.
  5. Assemble the sandwich. Spread a thin layer of mustard on the bread. Add cold meats (ham and mortadella) and a slice of roasted pork. Place a slice of swiss cheese on top of it and spread it with the capers powder.
  6. Close the sandwich. Lightly butter both top and bottom. Heat in a press until crisp. No press? Use a grill pan: grill the top and bottom slices of bread on a medium heat (2 minutes). Place cheese on the top slices and cover, for it to melt. When almost done add the meat, close the sandwiches and cover (1-2 minutes).