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Cuban Sandwich

These delicatessen delicacies originated in Cuban immigrant communities in Florida, but now they can be made right in your own home. The umami flavors from the ham and pork intermingle with the mayonnaise and mustard, both of which have been modified to add an extra kick.

MAKES: 6 | Cooking Time: 5 Hours (estimate)

SANDWICH INGREDIENTS:

  • 15 oz sliced ham
  • 15 oz Pulled Pork (see recipe)
  • 6 Tbsp Spicy Mayo (see recipe)
  • 9 oz Gruyere Cheese, sliced
  • 4 Tbsp calrified butter, divided
  • Fresh Cuban Bread
  • 6 Tbsp Sriracha Mustard (see recipe)
  • 6 Tbsp Roasted Garlic Puree (see recipe)
  • 6 pickles, sliced

PULLED PORK INGRDIENTS

  • 1 (7-10lb) whole pork butt, thawed, bone-in
  • 4 tsp Red Hawaiian salt
  • 1/2 cup water
  • 1.2 Tbsp liquid smoke
  • Banana leaves (optional)

SPICY MAYO

  • 2 cups mayonnaise
  • 1 tsp dry mustard powder
  • 1 tsp Worcestershire sauce
  • 1 tsp A.1.® Sauce
  • 1 tsp buttermilk
  • 1 tsp Tabasco® sauce
  • 2 tsp chili garlic sauce

ROASTED GARLIC PUREE

  • 1 1/4 cups peeled garlic
  • 1 Tbsp sriracha

SRIRACHA MUSTARD

  • 2 cups French's® Clasic Yellow Mustard
  • 1 Tbsp sriracha

 

STEP 1: PREPARE ROASTED GARLIC PUREE

  • Rinse garlic cloves with cool water and place on roasting pan. Drizzle oil over garlic and heat for 350F for approx. 40 minutes until light brown.
  • Remove from oven and cool for 30 minutes.
  • Blend until smoth. (place bowl to the side)

STEP 2: COOKING THE PORK

  • Preheat oven to 375F
  • Cut pork butt in half, then butterfly. Season each half with Red Hawaiian salt.
  • Add water and liquid smoke to a large roasting pan and place baking rack in bottom of pan. Line with banana leaves and top with porl. Use toothpicks to secure banana leaves to the top of the pork, then wrap with plastic wrap 5 times. Cover with foil. Cook in oven for 4 hours. Meat should easily fall apart. Cover again and steep for 30 minutes.
  • Prepare Spicy Mayo
  • Prepare Sriracha Mustard
  • Discard bones and place pork in to stand mixer with paddle attachment while it's hot. Mix on slow speed for 20 seconds until meat is broken up. Slowly add juice from the pan.
  • Discard fat from pork and pull apart. Let cool.

STEP 3: PREPARE SPICY MAYO

  • Combine ingredients in bowl and mix well

STEP 4: PREPARE SRIRACHA MUSTARD

  • Combine ingredients in bowl and mix well.

STEP 5: SANDWICH ASSEMBLY

  • Lay ham on a cutting board, top with pork, then drizzle with spicy mayo. Shingle cheese slices over pork.
  • Add 2 Tbsp butter to a saute pan and place the meat and cheese in butter. Cover the pan and cook for 4 minutes, making sure the meat is hot and the cheese is melted. (place to the side)
  • Cut cuban bread in half lengthwise and toast on a griddle. Spread mustard on bottom half of bread and top with pickles. Spread garlic puree on top bun to complete the sandwich.
  • Melt remainig butter over medium heat. Press and flatten sandwich with cast iron pan for 2-3 minutes on each side until bread is crispy.