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Cuban sandwich

Around the world I have come across this sandwich on several occasions, with different variations that make them unique and at the same time exquisite. Today I bring you one of my favorite versions.



Hello everyone, today I bring you this spectacular Cuban sandwich that will leave you pleasantly surprised.


Ingredients


Whole pork shoulder

your favorite breads

Mustard

Swiss cheese

Pickles


Marinated:

Orange juice

Salt

rice vinegar

oregano

peppercorns

laurel

thyme

Rosemary

Garlic

1 tbsp ginger puree


Green Mojito:

1 bunch of coriander

1/2 bunch of mint

1 tsp oregano

1 tsp cumin

2 strips of orange peel

4 sprigs of thyme

1 tablespoon of garlic puree

the juice of 8 lemons

4 tablespoons olive oil


Preparation:


Start the night before marinating the pork, so mix the orange juice, salt, rice vinegar, oregano, peppercorns, bay leaf, thyme, sage, rosemary, minced garlic and ginger in a bowl and mix everything very well. Then place the pork in a bowl (we used one draw from the freezer) deep enough for most of the pig to be submerged. Add the marinade mixture, make cuts in the skin and leave it in the fridge for 6 to 8 hours.


The next day begins by preparing the green mojo so place cilantro, oregano, cumin, mint, lemon juice, garlic, orange peel, thyme, olive oil, salt and pepper in the blender. Remove the pork from the marinade, place it on a tray and spread the green mojo on all corners. If you have a syringe, I recommend that you inject it or make deep cuts in the meat and try to insert the mixture with your fingers.


Bake the pork at 140ºC, until it reaches an internal temperature of 72ºC. Remove it from the oven and let it cool. Slice it thinly and reserve the meat.


For the moment of assembly, use a frying pan or griddle and use the skin of the pig to grease it. Spread the buns with butter and brown them. Sear your meat and ham on both sides until golden brown. Add mustard to the buns, put all the meat you want, ham, pickles and Swiss cheese. Take it back to the grill and crush them with the help of another pan and enjoy it as you like.


As we always say:


If your plate doesn't look like our picture, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.


This recipe is just a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how delicious it is!


Remember: "Practice makes perfect"


You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:







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