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If you love pork, you will love this sandwich. The Cubano sandwich is a traditional Cuban sandwich which has a unique combination of warm and cold ingredients. Grilled pork, deli ham, pickles and cheese are layered on a loaf of French bread (ok, not traditional, but practical), then pressed like a panini. Rich, smokey, tangy... give this a try tonight.
Ingredients:
- 1 lb - Country Style ribs
- 1.2 lb - Black Forest ham
- French Bread Loaf
- Swiss Cheese
- Dill Pickles (thin slices)
- Mustard
- 3 tbs - Butter, softened or melted
Marinade:
- Cumino
- Oregano
- Garlic power
- Neutral oil
- Orange juice
- 1 - Lime
- Salt & pepper
Directions:
- Light your grill for direct heat grilling.
- Combine the marinade ingredients. Use the smell test and add ingredients so that you can smell each of them in the marinade. You will need about 1.5 cups.
- Add the ribs to the grill. Once you have about 2-3 min on the first side, flip and brush the marinade on the cooked side. After another 2-3 min, flip and brush the marinade. continue flipping periodically and brushing with the marinade each time. Total time is about 10-15 min. Target temp is 140 degrees.
- Remove from the grill and let them rest for 5 min.
- Once rested, cut the meat off the bone in large pieces, then slice thinly across the grain. Thin slices will sit on the sandwich better then cubes.
- To assemble the sandwich, cut the bread in half and add mustard to the bottom and brush the marinade on the top.
- Layer the sandwich as such:
- Cheese, ham slices folded in 1/2, baste with marinade, pork, baste with marinade, pickles slices, cheese then the top of the bread.
- Brush the top of the bread with melted or softened butter. Add to a grill pan or to the grill, top side down. Press down on the sandwich with a cast iron pan or something heavy. Once top is toasted and has nice grill marks, butter the bottom (which is now on top), flip and cook the bottom until it is nicely toasted with the cast iron pan on top to press it down.
Notes:
- Original recipe from Sam The Cooking Guy:
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