This is the Cuban Pork Cubanos sandwich from the Chef movie, including homemade Mojo Marinated Pork. Did you know that the food for the movie was created by none other than LA Korean-fusion food truck original and rockstar chef Roy Choi? AND these are great for FREEZING!
This is the “leftovers” recipe from the Juicy Cuban Mojo Pork Roast I posted last week from the movie “Chef”. I raved about the movie in that post so I won’t repeat myself!
The real star of the movie are the Cubanos which are cuban pork sandwiches. I’ve had my share of great sandwiches, particularly during my foodie road trips across the US. But Cubanos….they have always held a special place in my heart, ever since that first bite I unsuspectingly took in a random Cuban diner in Miami. It wasn’t even in the Latin neighbourhood, it was on South Beach!
I didn’t really even know that cubanos were a “thing”. I just ordered a cuban sandwich, knew it was better than any sandwich I’d ever had in Australia (even fully loaded ones from up market bistros!) and that it even rivalled Shake Shack (which is saying something….because I am obsessed with American burgers!).
To be honest though, after I returned to Australia, I forgot about the Cubanos, lost amongst the memories of all the other amazing food we had on our travels throughout the US.
Until I watched the Chef movie. Boy, it brought back a flood of memories!
I didn’t actually think to make Cubanos myself until I saw this Cuban Sandwich recipe by the lovely and talented Kathleen from Hapa Nom Nom (one of my favourite blogs, endless source of inspiration!). And recently, I happened to receive a delivery of pork from Murray Valley Pork, a premium range of Australian pork. It was just “meant to be”!
I posted the Mojo Marinated Pork recipe separately, because it is SO GOOD it deserves to be served by itself as a centrepiece roast (and you only need a bit of leftovers for this recipe). Please, please, please….if you make these Cubanos, please use the Mojo Marinated Pork. Especially if you are in Australia because I can tell you that even pork slices from the most expensive deli you know will not come close to the garlicky, herby, citrusy flavours infused throughout homemade Mojo Marinated Pork.
Now, if you’ll excuse me, I need lunch. And to pretend I’m back in Miami. – Nagi
- 2 thin slices baked leg ham
- 4 large, thin slices Mojo Marinated Pork
- 2 pieces of white baguettes, 6 inch/15 cm in length, cut in half
- Melted butter, for brushing
- American mustard
- 2 thin slices Swiss cheese
- 2 or 3 dill pickles, thinly sliced
- Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned then remove to a plate.
- Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned. Remove onto work surface.
- Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich.
- Butter the bottom AND top of the outside of the baguettes.
- Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.
- Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.
2. Because I made so many of these, I discovered quite by accident that they freeze really well! It's because the sandwich is compressed. Let them cool, then wrap them in baking paper (parchment paper), then foil and freeze them. Reheat them from frozen or defrosted in the oven - you don't even need to unwrap them!