Cuban Sandwich

Name: Cuban Sandwich
Yield: 10
Ingredients: 16.0oz Boiling water; 2.0tsp Oregano, dried; 2.0tsp Cumin, ground; 48.0oz Water, filtered; 0.5cup Lime juice, fresh; 0.5cup Orange juice, fresh; 1.0tsp Orange zest; 1.0tsp Lime zest; 0.5cup Brown sugar; 10.0lbs Bone-In/Skin-on Pork Shoulder; 0.5cup Knorr® Professional Ultimate Chicken Bouillon 5lb. 4 pack; 0.0x Extra virgin olive oil; 0.0as needed Salt, coarse; 10.0each Bread, Cuban, sliced in half, 8”; 30.0oz Ham, Bolo, sweet; 10.0lbs Pork shoulder, prepared; 20.0oz Swiss cheese; 5.0oz Butter; 10.0oz Sliced pickles; 10.0oz Mustard, yellow

A Cuban sandwich is a variation of a ham and cheese sandwich that originated in cafes catering to Cuban workers in Key West and Ybor City, Tampa. Later, Cuban exiles and expatriates brought it to Miami, where it is also still very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.

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Prepare the Mojo Brine

Boiling water 16.0 oz
Oregano, dried 2.0 tsp
Cumin, ground 2.0 tsp
Water, filtered 48.0 oz
Lime juice, fresh 0.5 cup
Orange juice, fresh 0.5 cup
Orange zest 1.0 tsp
Lime zest 1.0 tsp
Brown sugar 0.5 cup
Bone-In/Skin-on Pork Shoulder 10.0 lbs
Knorr® Professional Ultimate Chicken Bouillon 5lb. 4 pack 0.5 cup

Knorr® Professional Ultimate Chicken Bouillon 5lb. 4 pack

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Prepare the Pork Shoulder

Extra virgin olive oil
Salt, coarse

Assemble the Sandwich

Bread, Cuban, sliced in half, 8” 10.0 each
Ham, Bolo, sweet 30.0 oz
Pork shoulder, prepared 10.0 lbs
Swiss cheese 20.0 oz
Butter 5.0 oz
Sliced pickles 10.0 oz
Mustard, yellow 10.0 oz

Pork

Spring

Summer

Fall

Winter

Deli

Delivery / Takeaway

Hellmann’s® / Best Foods®

Full Service Restaurants

Limited Service Restaurants

Senior Living

Sandwiches

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Preparation

Prepare the Mojo Brine
- Whisk all dry ingredients/ spices into the boiling water, until well combined (approx. 30-40 seconds).
- Add the filtered water (room temperature), lime and orange juices and zest, stir well for another 15-20 seconds.
- Once the brine is cooled, place the pork shoulder inside the brine, in a large container that fits both the pork and liquid. Refrigerate for 24-48 hours.
Prepare the Pork Shoulder
- Remove pork from brine, pat dry with paper towel. Brush pork with extra virgin olive oil and season with coarse salt. Place pork on a rack in a roasting panand cook/sear for 25-30 minutes or until a good golden color is achieved.
- Lower oven temperature to 225F and cook for 5 hours or until pork is fork tender.
Assemble the Sandwich
- Spread butter onto Cuban bread halves.
- Layer with ham, pork and Swiss cheese.
- Place open Cuban bread with cheese and meats on a medium-high griddle for approximately 90 seconds. The bread should be toasted and cheese should be melted.
- Add the mustard and pickles.Close the sandwich and press on the griddle for another minute.
- Cut the sandwich in half and serve with potato chips.