Cuban Sandwich

Name: Cuban Sandwich
Yield: 10
Ingredients: 475.0ml Water, boiled; 225.0g Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr; 225.0g Brown sugar; 10.0g Oregano, dried; 10.0g Cumin, ground; 1.4L Water, filtered, room temperature; 225.0g Lime juice, fresh; 225.0g Orange juice, fresh; 5.0g Lime zest; 5.0g Orange zest; 4.5kg Bone-In/Skin-on Pork Shoulder; 0.0n/a Extra virgin olive oil, as needed; 0.0n/a Salt, kosher, as needed; 140.0g Butter; 10.0each Cuban Bread, sliced in half, 20 cm; 850.0g Ham hocks; 4.5kg Pork shoulder, prepared; 550.0g Swiss cheese; 300.0g Yellow mustard; 280.0g Sliced pickles

A Cuban sandwich is a variation of a ham and cheese sandwich that originated in cafes catering to Cuban workers in Key West and Ybor City, Tampa. Later, Cuban exiles and expatriates brought it to Miami, where it is also still very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.

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Prepare the Mojo Brine

Water, boiled 475.0 ml
Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr 225.0 g
Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr
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Sysco

Gordon Food Service

Flanagan

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Pratts

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Brown sugar 225.0 g
Oregano, dried 10.0 g
Cumin, ground 10.0 g
Water, filtered, room temperature 1.4 L
Lime juice, fresh 225.0 g
Orange juice, fresh 225.0 g
Lime zest 5.0 g
Orange zest 5.0 g
Bone-In/Skin-on Pork Shoulder 4.5 kg

Prepare the Pork Shoulder

Extra virgin olive oil, as needed
Salt, kosher, as needed

Assemble the Sandwich

Butter 140.0 g
Cuban Bread, sliced in half, 20 cm 10.0 each
Ham hocks 850.0 g
Pork shoulder, prepared 4.5 kg
Swiss cheese 550.0 g
Yellow mustard 300.0 g
Sliced pickles 280.0 g

Sandwiches

Appetizer / Shareable

Main Course

Pork

Spring

Summer

Fall

Winter

Delivery / Takeaway

Full Service Restaurants

Limited Service Restaurants

Senior Living

Hellmann's®

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Preparation

Prepare the Mojo Brine
- Whisk all dry ingredients/ spices into the boiling water, until well combined (approx. 30-40 seconds).
- Add the filtered water (room temperature), lime and orange juices and zest, stir well for another 15-20 seconds.
- Once the brine is cooled, place the pork shoulder inside the brine, in a large container that fits both the pork and liquid. Refrigerate for 24-48 hours.
Prepare the Pork Shoulder
- Remove pork from brine, pat dry with paper towel. Brush pork with extra virgin olive oil and season with coarse salt. Place pork on a rack in a roasting pan and cook/sear for 25-30 minutes or until a good golden color is achieved.
- Lower oven temperature to110 C and cook for 5 hours or until pork is fork tender.
Assemble the Sandwich
- Spread butter onto Cuban bread halves.
- Layer with ham, pork and Swiss cheese.
- Place open Cuban bread with cheese and meats on a medium-high griddle for approximately 90 seconds. The bread should be toasted and cheese should be melted.
- Add the mustard and pickles. Close the sandwich and press on the griddle for another minute.
- Cut the sandwich in half and serve with potato chips.