CUBAN SANDWICH

Ingredients Weight Measure
Pork shoulder, roasted and shredded 5 lbs.
Juice, lime for marinade 2 cups
Cumin, ground, for marinade 1 Tbsp.
Salt and pepper, for marinade to taste
Garlic, minced, for marinade 2 Tbsp.
Chipotle pepper, canned, chopped, mixed into mayonnaise 2 oz.
TABASCO® brand Chipotle Pepper Sauce mixed into mayonnaise 10 tsp.
Mayonnaise, heavy 2 cups
Black Forest ham, thinly sliced 2-1/2 lbs.
Pickles, chopped 2 lbs.
Swiss cheese 2-1/2 lbs.
French bread, roll 10" long

Method

  1. Marinate pork shoulder in lime juice, cumin, salt, pepper and garlic for 2-4 hours, turning every 30 minutes.
  2. Cook in a heavy roasting pan, covered, at 350°F for 4-6 hours or until able to shred.
  3. Once pork has cooled and been shredded, prepare to assemble sandwich. It is best to cook the pork a day prior to preparing the sandwich.
  4. To assemble, spread chipotle mayonnaise mix on both sides of the bread.
  5. Layer each with 2 oz. Black Forest ham, 1 oz. pickles, 4 oz. pork and 2 oz. Swiss cheese.
  6. Close sandwich and cook on panini grill or on a flat grill using a sheet pan and something to weigh down the sandwich.
  7. Cook until golden brown on both sides.
  8. Once the sandwich has browned, finish in the oven to heat through.
  9. Cut diagonally and serve.

Yield: 20 servings