Monday, January 7, 2013

Date Night Dinner: Jose Garces' Cubano Sandwich

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Cubano sandwiches.  Just the name of them makes me think of the surf and sand, of our wonderful trip to Miami a few springs ago.  We were on the hunt for the perfect Miami afternoon and what it ended up including was a cubano sandwich, some delicious yuca fries, and ice cold diet cokes. 

We sat in the sunshine and soaked up the Miami heat.  After lunch, we burned it off by a nice long walk on the beach.  It was a perfect afternoon and whenever you can recreate that type of moment, through food, I really think you're onto something. 

Even if you don't have that Miami moment in your memories, this sandwich will definitely put you there!  This is a great sandwich; I mean, it takes forever but with Christmas ham still in our freezer, it's the perfect sandwich to use it all up!  If you can get the time on a leisurely Saturday or Sunday, there should be no doubt about making it. 
Jose Garces' Cubano Sandwich (adapted from here)
Serves:  8
Roast Pork
3 tablespoons kosher salt, divided
2 tablespoons sugar
1 tablespoon ground mustard
2 lb boneless pork shoulder
1/2 cup dijon mustard
1 teaspoon ground mace
2 tablespoons pepper
1 tablespoon paprika
8 ciabatta rolls
2 tablespoons dijon mustard
3/4 pounds ham, thinly sliced
1/4 pound swiss cheese, thinly sliced
1 dill pickle, thinly sliced lengthwise

Curing the Pork: Combine 2 tablespoons of salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and refrigerate for 6 hours, or overnight.

Roasting the Pork:   Preheat the oven to 325 degrees F.  Rinse the pork under cold running water to remove the seasoning. Combine the dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon of salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and roast in center rack at 325 degrees. Cook for 45 - 60 minutes, until the internal temperature reaches 175 degrees.  Let the pork cool completely.

Making Sandwiches: Heat a griddle to medium heat. Slice the bread in half lengthwise. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickle slices. Place the top of the sandwich on and place on the griddle, pressing firmly, until the cheese is melted and the meats are warmed through, 3 to 4 minutes. Slice in half and serve immediately.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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