Fall
by: Amanda Hesser
November3,2011
4
1 Ratings
- Makes 4 sandwiches
Jump to Recipe
Author Notes
This recipe comes from Serious Eats by Ed Levine. —Amanda Hesser
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1/3 cupolive oil
- 1 small onion, finely diced (about 3/4 cup)
- 2 garlic cloves, finely sliced
- 2 teaspoonsdried oregano
- 1/2 cupjuice from 1 orange
- Kosher salt and black pepper
- 1 poundblade-end pork chops, bones removed (about three 1-inch-thick chops)
- 1 tablespoonvegetable or canola oil
- 4 loaves Cuban bread, high-quality hero rolls, or small ciabatta
- 2 tablespoonsyellow mustard
- 4 kosher dill pickles, thinly sliced lengthwise
- 2/3 poundsliced cooked ham
- 1/2 poundSwiss cheese slices (about 8 slices)
- 2 tablespoonsunsalted butter
Directions
- Heat the olive oil in a small heavy-bottomed skillet over medium heat until it shimmers. Add the onion, garlic, and oregano. Cook, stirring frequently, until the vegetables are soft but not brown, about 5 minutes. Add the orange juice and simmer until slightly reduced, about 2 minutes. Season to taste with salt and pepper. Transfer half of the mixture to a medium bowl and reserve the remainder at room temperature. Add the pork chops to the bowl and rub the marinade all over them with your hands. Cover the bowl and place it in the fridge for at least 30 minutes and up to 8 hours.
- Heat the vegetable oil in a large heavy-bottomed skillet over high heat until shimmering. Remove the pork chops from the marinade and pat them dry with a paper towel. Add the pork chops to the skillet and cook without moving until well browned, about 2 minutes. Flip the chops, reduce the heat to medium, and continue to cook until the chops register 140 degrees F on an instant-read thermometer, about 4 minutes longer. Transfer the chops to a cutting board, and allow to rest at least 5 minutes.
- Heat the oven to 250 degrees F. Split the rolls in half. Spoon the reserved marinade over the cut side of the rolls and spread around with the back of the spoon. Divide the mustard evenly among the rolls, and add a layer of pickles. Slice the pork thinly on a bias and lay the pork slices on top of the pickles. Layer on the ham and cheese and close the sandwiches.
- Melt the butter over medium-low heat in a large heavy-bottomed skillet until the foaming subsides. Add two sandwiches and press down firmly with a second skillet. Cook until the bottom bun is crisp, about 5 minutes. Flip the sandwiches, press again, and continue to cook until the second side is crisp and the fillings are heated through, about 5 minutes longer.
- Wrap the sandwiches in foil and transfer to the oven to keep warm while heating the other two sandwiches. Serve immediately.
Tags:
- Sandwich
- Cuban
- American
- Pork
- Oregano
- Mustard
- Pickle
- Summer
- Winter
- Spring
- Fall
- Lunch
See what other Food52ers are saying.
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LeBec Fin
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aargersi
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Bevi
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thirschfeld
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
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8 Reviews
cjogrady October 9, 2012
Try adding Genoa salami to this recipe. The original Cuban mixto came out of the mixture of Italian, Cuban and Spanish immigrants working in the cigar industry in Tampa, and the version of this sandwich that you see in Tampa is a product of influences from all three. When you add the salami in there on top of the other layers of meat, some of the fat melts out when the sandwich is pressed and runs down into the rest of the sandwich, which produces wonderful flavor.
LeBec F. November 6, 2011
Here in Cambridge and Somerville MA, right next to Boston, we are so fortunate to have 2 purveyors of fantastic Cubanos. The cubano served at the Bar section of Paul O'Connell's Chez Henri, was created years ago by a Puerto Rican sous chef, Corinne. It includes a chipotle sour cream that sends it over the top of perfection. Dave's Pasta Shop,nearby in Somerville, serves what appears to be the same recipe and we are regulars there. I think the above recipe is terrific but I would improve it by changing up Gruyere for the Swiss, and adding this:
CHIPOTLE SOUR CREAM
8 oz. Sour Cream
1-3 T.pureed canned Chipotles in Adobo**
1-2T. Frozen OJ concentrate
2 tsp.Fresh Lemon Juice
1/4 tsp. Minced Garlic
Kosher Salt to taste
2-3T. Hellman’s Mayo – optional
Mix together thoroughly, starting with the smaller amounts of chipotle and O.J. Adjust to taste.
** San Marco brand is excellent and seedless. If yours has seeds, remove them. I begin by pureeing a whole can and freezing it. Frozen pureed chipotles keep well and when I need a smaller amount, I scrape it out w/ fork tines as needed.
lizziebeth November 6, 2011
... had my first at El Convento in Old San Juan, PR
blanka.n November 3, 2011
I do love this sandwich - everyone seems to have their own slight variation. I think I would cheat a little on the pork side. A little too much prep .....
RisaCooks November 3, 2011
Can't say no to a good Cuban sandwich. I once made Cuban bread, bought all the necessary elements of the sandwich and made one at home. It was TDF. I am going to try this one. Thanks to the folks at Serious Eats.
aargersi November 3, 2011
Oh yum! Love a good Cuban, and this is clearly a good Cuban! Being a gadget collector (Alton Brown would go apoplectic in our kitchen with all the specialized stuff) we could use our panini press!!!!
Bevi November 3, 2011
Thanks for the step by step.
thirschfeld November 3, 2011
Now I know why I like you, I remember the very first time I ate one of these sandwiches, where I was and what I was doing. I am pretty sure you just dislodged a few memories of 23rd I think between 4th and 5th and a rainy fall day.
