Cuban Sandwich with Zucchini Pickles

Photo by Lisa M.
Adapted from bonappetit.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • Zucchini pickles:

  • 1 1/2

    cups apple cider vinegar

  • 1/2

    cup sugar

  • 1

    teaspoon ground turmeric

  • 1

    teaspoon mustard powder

  • 1

    teaspoon mustard seeds

  • 1

    large zucchini, sliced into 1/8”-thick rounds, preferably on a mandoline

  • 1/2

    large onion, thinly sliced

  • 2

    tablespoons kosher salt

  • Shredded pork and assembly:

  • 1

    medium onion, chopped

  • 1

    medium carrot, peeled, chopped

  • 1

    celery stalk, chopped

  • 1

    sprig oregano

  • 1

    sprig rosemary

  • 1

    teaspoon crushed red pepper flakes

  • 2

    cups low-sodium chicken broth

  • 1

    3-lb. skinless, boneless pork shoulder (Boston butt)

  • 2

    tablespoons olive oil

  • Kosher salt, freshly ground pepper

  • 1/2

    cup mayonnaise

  • 2

    tablespoons Dijon mustard

  • 8

    brioche buns, split

  • 8

    ounces soppressata, thinly sliced

  • 8

    ounces pepper Jack, thinly slice

Directions

Zucchini pickles: Bring vinegar, sugar, turmeric, mustard powder, and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar. Let cool. Toss zucchini, onion, and salt in a large bowl and let stand until zucchini releases moisture, 30–35 minutes. Pat zucchini and onion dry and transfer to a large jar. Pour pickling liquid over vegetables to submerge. Cover and chill at least 12 hours. DO AHEAD: Zucchini can be pickled 
4 days ahead. Keep chilled. Shredded pork and assembly: Preheat oven to 300°. Combine onion, carrot, celery, oregano, rosemary, red pepper flakes, and broth in a Dutch oven or other large pot. Place pork on top of vegetables and drizzle with oil; season pork with salt and pepper. Cover and braise, turning pork occasionally, until pork is just falling apart, 3½–4 hours. Let cool. Transfer pork to a large bowl, reserving 1 cup cooking liquid, and shred with a fork. Add cooking liquid as needed to moisten pork (you may not use all of it). Meanwhile, increase oven temperature to 400°. Mix mayonnaise and mustard in a small bowl and set aside. Place both halves of buns, cut side up, on a rimmed baking sheet. Layer soppressata, pork, and cheese on bottom halves of buns and bake until cheese is melted, about 
5 minutes. Top bottom halves of buns with pickles; spread top halves of buns with reserved mayonnaise mixture and form sandwiches. DO AHEAD: Pork can be braised and shredded 3 days ahead. Cover and chill. Bring to room temperature before using.

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