Taste the World - Cuba - Cuban Sandwiches

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*Official name: Republic of Cuba *Motto: "Homeland or Death, we shall overcome" *Capital: Havana *Official Languages: Spanish *Government: Unitary Marxist-Lenninist one-party state *Area: 42,426 sq mi* Population: (2014 census) 11,238,317 *Currency: Peso (CUP) Convertible peso (CUC) *Time Zone: CST, CDT (summer) *Drives on the: right *International code: CU (data from Wikipedia)

If you've never had a cuban sandwich, then make some today! So, so tasty. Thank you Cuba, thank you.

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Cuban Sandwiches

INGREDIENTS:

  • Pork Roast

  •  2 sandwich rolls

  • 4 slices Swiss cheese

  • 2 cloves garlic

  • 1 Persian cucumber

  • 2 Tbsp whole grain Dijon mustard

  • 2 Tbsp apple cider vinegar

  • 1 Tbsp sugar

  • Olive oil

METHOD:

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1. Preheat the oven to 450°F. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan; roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board; let rest for at least 5 minutes. Rinse and wipe out the pan.

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2. While the pork sears, wash and dry the fresh produce. Thinly slice the cucumber into rounds; place in a heatproof bowl. Peel the garlic. Using the flat side of your knife, smash 1 garlic clove once to flatten it. Mince the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the rolls.

3. While the pork roasts, add the smashed garlic clove to the bowl of cucumber. In the pan used to sear the pork, combine the sugar, vinegar, a big pinch of salt and ½ cup of water; heat to boiling on high. Once boiling, remove from heat and carefully pour over the cucumber-garlic mixture. Set aside to pickle, stirring occasionally, for at least 5 minutes. Rinse and wipe out the pan.

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4. Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Place the rolls on a work surface; spread a layer of the mustard onto each half. Divide the sliced pork, cheese and pickles (discarding the garlic and draining before adding) between the roll bottoms; top with the roll tops. In the pan used to cook the plantains, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches; place a heavy pot on top. Cook, occasionally pressing down on the pot, 2 to 4 minutes per side, or until the rolls are crispy and the cheese has melted. Transfer to a cutting board.

 

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