Empty My Fridge
Cuban Sandwich
Ingredients
- Pork shoulder · boneless1 lb
- Orange juice1 cup
- Lime½ cups + 1
- Orange1
- Oregano2 tbsp
- Cilantro2 tbsp
- Garlic · minced2 tbsp
- Cumin · powder2 tsp
- Olive oil½ cups
- Salt1 tsp
- Black pepper1 tsp
- Chicken stock3 cups
- Bay leaf2
- Red onion1
- Cornstarch1 tbsp
- Dijon mustard2 tbsp
- Bread4
- Ham10 oz
- Salami2 slices
- Swiss cheese8 slices
- Pickle4
- Butter1 tbsp
Instructions
- Trim the pork shoulder and remove excess fat.
- Whisk together the orange juice, lime juice, orange and lime zest, oregano, coriander, garlic and cumin, then whisk in the olive oil, salt and pepper. Set the marinade aside.
- Put the pork in a pressure cooker with the chicken stock, bay leaves, onion and marinade. Cook on low until tender, about 40 minutes.
- Remove the pork and slice it thinly.
- Strain the cooking liquid into a saucepan and reduce by half. Stir in the cornflour and cook until thickened, then stir in the Dijon mustard. Take off the heat and set aside.
- Split the bread, spread with the sauce, then layer pork, ham, salami, cheese and pickles.
- Heat the butter in a skillet over medium-high heat. Add the sandwiches, cover with baking paper and press down with a heavy pan. Cook 3 minutes per side until golden and the cheese melts.
- Rest for 1 minute before cutting, then serve hot.
Summarized from Cafe Delites's video. Watch it for the details.
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GarlicOnionCheeseRed onionBreadLimeOrangeHam
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