Recipe: Cuban Sandwich


Whether you've seen the movie 'Chef' or not, you're going to want this sandwich in your mouth. It's seriously worth the effort to brine and mojo marinate your pork in advance so you can then stack it with cheese, ham, gherkins and mustard in between a long white baguette. Grill it to perfection and you've got a serious masterpiece on your hands.


For The Brine

  • 1.6 kg pork shoulder
  • 750 ml orange juice
  • 750 ml water
  • 100 ml cider vinegar
  • 100 ml spiced rum
  • 175 g salt
  • 50 g caster sugar
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh oregano
  • 1 tbsp black peppercorns
  • 2 bay leaves

For The Mojo Marinade

  • 100 ml Orange Juice
  • 100 ml Lime Juice
  • 1 tsp ground black pepper
  • 75 ml olive oil
  • 1 bunch fresh coriander, chopped
  • 2 sprigs mint, chopped
  • 2 sprigs fresh oregano, chopped
  • 7 cloves garlic, minced
  • 1 tbsp grated orange peel
  • 1 tsp ground cumin
  • 1 tsp salt

To Assemble

  • 1 long soft baguette
  • 2 tbsp american mustard
  • 6 slices swiss cheese
  • 4 pickled gherkin spears
  • 4 slices good quality ham
  • 2 tbsp salted butter
Brine and Marinate the Pork

Step 1

Brine And Marinate The Pork

Lay the pork out flat, roll it up tightly and tie with butcher's string to keep it in a round shape (if your butcher hasn’t already done this). Throw all of the ingredients for the brine into a large saucepan or mixing bowl. Lower in the pork, cover with clingfilm and leave to brine in the fridge for 12-24 hours. Remove pork from brine and pat dry. Combine marinade ingredients and marinate pork shoulder in the 'Mojo Marinade' for at least 2 hours.

Roast the Pork

Step 2

Roast The Pork

Preheat the oven to 150ºC. Place the pork into a roasting tray, pouring the marinade into the tray too. Roast the pork for 3 hours, basting with the marinade throughout cooking. Cover the pork with a clean towel and rest for an hour at room temperature, then serve warm or leave it to cool in the fridge.

Assemble the Sandwich

Step 3

Assemble The Sandwich

Thinly slice the pork and fry in a dry pan to heat through, along with the sliced of smoked ham. Stack the ham and pork onto one side of a portion of sliced baguette, followed by the cheese and gherkin. Spread the mustard over the other half of the baguette and use to sandwich. Generously brush the sandwich with the butter.

Fry the Sandwiches

Step 4

Fry The Sandwiches

Preheat a frying pan over a medium-high heat and add the sandwich. Press down hard on the baguette to really flatten it. Fry for 2 minutes, then repeat on the other side. Repeat with a second sandwich. Slice the sandwiches in half and serve! Makes 2 sandwiches with plenty of leftover roast pork.

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