- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 620 kcal
Quick summary
“Authentic toasted sandwich combining layers of shredded pork shoulder seasoned with cumin and orange, ham, and Swiss cheese. Pressed on the griddle with melted butter, it delivers a crispy crust, crunchy pickles, and melted cheese.”
What you need to know
- The quick pork shoulder marinade with garlic, cumin, and orange juice replicates the classic profile of Cuban mojo seasoning.
- Constant pressing on the hot griddle compacts the layers and transmits uniform heat to the center of the bread.
- The Swiss cheese arranged in two layers insulates the bread from the moisture of the pork shank and melts into an elastic consistency.
Ingredients
Main
- units Cuban bread (or similar)
- g Pulled pork (already cooked)
- g Sliced Cooked Ham
- g Sliced Swiss cheese
- cup Cucumber pickles in slices
- tablespoons Yellow Mustard
- tablespoons Unsalted butter
- tablespoon Olive Oil
- large cloves Minced garlic
- teaspoon Ground cumin
- Freshly ground black pepper
- tablespoons Orange Juice (fresh)
Instructions
Principal
- Prepare the Pork Leg: In a medium skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant. Add the shredded pork leg, cumin, black pepper, and orange juice. Sauté for 3-5 minutes, mixing well, until the pork shank is heated and absorbs the flavors. Set aside.
- Prepare the Bread: Cut the Cuban breads in half, lengthwise, without separating them completely. They should open like a book. Spread a tablespoon of yellow mustard generously on the inside of each bread half.
- Assemble the Sandwich: On each bottom half of the bread, start with a layer of Swiss cheese. Then, add the cooked ham. Over the ham, distribute a generous portion of the seasoned and heated pork. Finish with the pickle slices and another layer of Swiss cheese on top.
- Press and Grill: Close the sandwiches. Heat a griddle or large frying pan over medium-low heat and melt a tablespoon of butter. Place two sandwiches on the griddle. Cover each sandwich with a piece of aluminum foil and place a weight on top (a heavy pot or another skillet). Grill for 4-5 minutes on each side, or until the bread is golden, crispy, and the cheese is melted.
- Finish and Serve: Remove the sandwiches from the griddle. Cut them diagonally in half. Serve immediately, enjoying the explosion of flavors and the perfect crunch.
Chef's tips
- Use a heavy iron pan wrapped in aluminum foil over the sandwich to press in the skillet.
- Keep the heat between low and medium so that the cheese melts completely before the bread crust burns.
- Dry the cucumber pickle slices on paper towels before placing them in the filling so the center doesn't soften.
Variations
- Spicy version: add sliced pickled jalapeños along with the traditional cucumber pickle slices.
- Version with dark mustard: use dijon mustard mixed with traditional yellow mustard for pronounced acidity.
- Oven-baked version: wrap the pressed sandwiches in aluminum foil and bake at 200°C for 15 minutes until golden.
Substitutions
- Cuban bread can be replaced with soft French bread without thick crust or soft baguette slices.
- Swiss cheese can be substituted with coarsely grated gruyère or good-melting prato cheese.
- Pork shoulder can be substituted with roasted and shredded pork butt or thinly sliced pork loin.
How to store
Consume the sandwich immediately after coming out of the hot press. Leftovers can be stored wrapped in aluminum foil in the refrigerator for up to 2 days. Reheat exclusively on a griddle or hot oven to reactivate the crust's crunchiness.
Can it be frozen?
Freezing the assembled sandwich is not recommended, as the pickles and bread lose their texture upon thawing. The seasoned cooked shredded pork leg freezes perfectly for up to 3 months in airtight bags suitable for the freezer.
What to serve with
Serve with fried plantain slices (plantain chips), simple cabbage salad with olive oil, or cola soda.
Frequently asked questions
What is the expected texture of the bread after cooking on the griddle?
The bread should be flat, about half its original thickness, with a very crispy golden crust and the filling stuck to it.
Can I use pork leg leftover from Sunday lunch?
Yes, leftover roast pork works perfectly; just heat in the skillet with garlic, cumin, and fresh orange juice.
How to improvise a Cuban press at home without an electric appliance?
Heat a heavy-bottomed skillet, place the sandwich, and support another heavy pot on top, pressing with manual force.
Why is yellow mustard applied to both halves of the bread?
Mustard cuts the fat of the pork leg and ham, providing the necessary acidity to balance the rich texture of the cheeses.
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