Have you had a Cuban sandwich? I may as well ask if you have lived, my friends. Supposedly having developed as a lunch staple for workers in cigar factories and on sugar plantations, this amazing sandwich is a shared tradition between Miami and Havana alike. Yes, sandwiches can be amazing.
We created a homemade mojo sauce and marinated our pork loin for 48 hours before slow roasting it in the oven.
Unfortunately we do not currently have access to true Cuban bread, but we substituted some nice, thick bread from the bakery. In addition to the Cubanos, we made Medianoches- basically the same sandwich but on an egg based bread (we used challah) that makes it about 50 times more delicious.
So here’s the deal-
Mix olive oil with the juice of three oranges (we also added a touch of lemon and lime to up the sourness factor.) Add minced garlic, about 1 clove. Chop 3 sprigs fresh thyme, and one of oregano. Add 1/2 tsp. of cumin. Salt, pepper, bam. If it tastes like something you would dip other foods into, you’re there. Now wash and pat dry your pork (we used loin, but traditionally I believe it is shoulder) and marinate as long as you like (4-5 hours should do.) Roast at 350F for an hour or so.
Once your pork has been roasted and rested for 15 minutes (the torture!) you can make your Cubanos. Take:
sliced bread (or challah for Medianoches)
Arrange in the way that makes the most sense to you, and stick it in the oven. Be sure to interrupt the cheese-melting process to press teh sandwiches the old fashioned way (with a spatula!) No need for a $120 sandwich press– if you are considering buying one, please re-evaluate your life.
Done? Grab those sandwiches, give ’em to your friends, and revel in the glory together. Yum.
Check out our other Caribbean Week (Caribbean Month?) posts!