Real Deal Cubano Sandwich
Ah –the Cubano Sandwich—so many bad ones are lurking out there! It is pathetic! Why do I say that? What makes a good Cuban Sandwich?
The pork is wrong! Most places serving Cubanos use pre roasted deli pork loin—this is just WRONG! In the dish well make a real “pernil” or Latin style pork picnic roast that will make our Cubanos rock! Remember you also need soft, spongy white bread for this—the kind of bread I usually shy away from.
4 soft white sandwich buns
2 Lbs. Latin style roast pork
1 lb sliced ham
¼ cup stuffed Manzanilla olives
1 stick butter
garlic garlic garlic
2 tsp annatto
For the pork.
Preheat oven to 300
I medium pork shoulder “picnic”, skin on
Salt and pepper
6 cloves garlic sliced thin
¼ cup mustard
¼ cup mayo
Wash the pork with lime juice.
Stab it all around about 20-30 times
Stuff each slit with slices of garlic.
Rub the entre roast generously with salt and pepper.
Put in oven and slowly roast for about 20 minutes per pound.
At 2 hours, turn oven down to 250. check your pork, the skin should be golden. If it is getting too brown, tent with foil and turn down oven.
1 stick unsalted butter
6 tbls vegetable oil
2 tsp annatto
¼ cup minced garlic
2 tsp oregano
Heat annatto and oil in a small pan.
As the oil heats the annatto will turn the oil brick red.
Once the oil is red, remove from the stove, strain and discard the annatto and put in the food processor with butter and garlic. Whip it up.
Mix together.ha ha
Split loaf all the way through
Layer in this order bottom to top…
Swiss cheese single layer
sliced pork roast
Rub sandwich all over with annatto-garlic butter
Cook in Panini press and flatten as you go until it is pretty flat considering all that is in there!