by amanda
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my 118 recipes »
Photo by James Ransom
amanda's Notes:
1/3 cup olive oil Ask a question about this ingredient
1 small onion, finely diced (about 3/4 cup) Ask a question about this ingredient
2 garlic cloves, finely sliced Ask a question about this ingredient
2 teaspoons dried oregano Ask a question about this ingredient
1/2 cup juice from 1 orange Ask a question about this ingredient
Kosher salt and black pepper Ask a question about this ingredient
1 pound blade-end pork chops, bones removed (about three 1-inch-thick chops) Ask a question about this ingredient
1 tablespoon vegetable or canola oil Ask a question about this ingredient
4 loaves Cuban bread, high-quality hero rolls, or small ciabatta Ask a question about this ingredient
2 tablespoons yellow mustard Ask a question about this ingredient
4 kosher dill pickles, thinly sliced lengthwise Ask a question about this ingredient
2/3 pounds sliced cooked ham Ask a question about this ingredient
1/2 pound Swiss cheese slices (about 8 slices) Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
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.
Ask a question about this stepHeat 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.
Ask a question about this stepHeat 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.
Ask a question about this stepMelt 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.
Ask a question about this stepWrap the sandwiches in foil and transfer to the oven to keep warm while heating the other two sandwiches. Serve immediately.
Ask a question about this step... had my first at El Convento in Old San Juan, PR
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 .....
Just about my favorite sandwich, love a good cuban!! Never thought of using a chop, brilliant. good for a quick fix when you must have one.
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.
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!!!!
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.
Kristen is the Senior Editor of food52.
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.