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Cuban Sandwich Recipe

Photo Cuban Sandwich Recipe

Slow-roasted pork, ham, cheese and chipotle mayo make this sandwich stand out from the rest. Corinna Mozo, the chef behind Toronto's Delux French-Cuban restaurant, serves her pork on freshly baked bread, but it's just as delicious on a panini or roll.

Ingredients: 

If you don’t want to spend the time to make the pork, you can buy it already prepared at some butcher shops. Or use pork tenderloin instead of shoulder, which will only take 45 minutes in the oven. Chipotle peppers are available canned in adobo (spicy tomato) sauce.

Pork Brine
16 cups water
1-1/2 cups kosher salt
1/2 cup packed brown sugar
1 tbsp whole black peppercorns
3 cloves garlic
1 whole pork shoulder (about 5 lb.)

Glaze
1/2 cup brown sugar
1/2 cup molasses
1/2 cup grainy mustard
Salt and freshly ground pepper

Chipotle Mayonnaise
1 cup mayonnaise
1 tbsp lime juice
1/4 cup finely chopped red onion
2 tbsp chopped cilantro
2 tbsp finely chopped chipotle peppers

Sandwich
8 slices good quality, home-style white bread
2 tbsp grainy mustard
8 oz. sliced gruyère cheese
4 oz. sliced Black Forest ham
1 lb. slow-roasted pork, sliced (instructions below)
1/4 cup finely chopped cornichons or dill pickles
1/4 cup finely chopped red onion
1/4 cup softened butter

Instructions: 

Step 1: Combine water, salt, brown sugar, peppercorns and garlic in a large pot over high heat and bring to boil to dissolve salt and sugar. Cool completely.

Step 2: Place pork in brine and refrigerate. Brine for 8 hours or overnight.

Step 3: Combine brown sugar, molasses and grainy mustard to make glaze.

Step 4: Preheat oven to 300°F.

Step 5: Remove pork from brine and season lightly with salt and pepper. Cover with glaze and place pork in a foil-lined roasting pan. Place in the oven and cook for 3 hours or until very tender.

Step 6: Combine mayonnaise, lime juice, red onion, cilantro and chipotle peppers to make chipotle mayonnaise.

Step 7: To assemble sandwich, spread two slices of bread with a thin layer of chipotle mayonnaise, then add grainy mustard to one slice. Place a slice of cheese on each slice, then sliced ham and sliced pork. Sprinkle with cornichons and red onion, then carefully close the sandwich. Butter the outside of the sandwich and place in a hot panini press or grill pan with a weighted lid and grill until bread is toasted and cheese is oozing. Repeat with remaining sandwich ingredients.

Delux is located in Toronto at 92 Ossington Avenue, 416-537-0134.

Author: 

Corinna Mozo

Photographer: 

Victor Coelho

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