CUBAN PORK SANDWICH (CUBANOS) FROM CHEF MOVIE

By RoketJSquerl

This is the cubanos sandwich recipe from the 2014 movie Chef. The food in the recipe was created by real life rock star chef Roy Choi. This is the actual recipe from the movie! It was published on thestar.com. This is supposed to be made with a panini / sandwich press but I do not have one so I've provided instructions for how to make this in a skillet. AND these are great for freezing! Refer Note 1 for instructions.

Ingredients

• Mojo Marinated Pork:
• 2 thin slices baked leg ham
• 4 large, thin slices Mojo Marinated Pork (recipe follows)
• 2 pieces of white baguettes, 6 inch/15 cm in length, cut in half
• Melted butter, for brushing
• American mustard
• 2 thin slices Swiss cheese
• 2 or 3 dill pickles, thinly sliced
• 2/3 cup (160 mL) extra-virgin olive oil
• 1-1/2 tbsp (22 mL) finely grated orange zest
• 1/2 cup (125 mL) fresh squeezed orange juice
• 1/2 cup (125 mL) fresh lime juice
• 7 cloves garlic, minced or pressed
• 2/3 cup (160 mL) lightly packed cilantro leaves, chopped
• 1/4 cup (60 mL) lightly packed mint leaves, chopped
• 1 tbsp (15 mL) minced fresh oregano leaves
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) each: kosher salt + freshly ground black pepper
• 4 to 6 lb (1.8 to 2.7 kg) boneless pork shoulder (butt end)

Details

Servings 2
Preparation time 10mins
Cooking time 25mins
Adapted from recipetineats.com

Preparation

Step 1

Instructions
Heat skillet over medium heat. Add ham and pork slices, and cook each side until slightly browned then remove to a plate.
Butter cut sides of baguettes then place in the skillet, cut side down, for 2 minutes until lightly browned. Remove onto work surface.
Layer the bottom of the baguettes with pork, ham, then cheese and pickles. Cut, break or fold the ham, pork and cheese so they fit. Spread the cut side of the bun tops with mustard then place on the sandwich.
Butter the bottom AND top of the outside of the baguettes.
Heat skillet over medium high heat. Place the baguettes in the skillet, top with a sheet of baking paper then weigh it down with a heavy skillet or pot (use cans if necessary for extra weight so the sandwich compressed). Cook for 3 minutes on each side, until dark golden brown and crispy, and the cheese is melted.
Let sandwiches stand 1 minute before cutting in half. Serve IMMEDIATELY.

Directions for Mojo Marinated Pork:
In large bowl, whisk oil, orange zest, orange juice, lime juice, garlic, cilantro, mint, oregano, cumin, salt and pepper. Add pork. Turn until well coated all over. Transfer pork and marinade to large, resealable plastic bag. Place bag in bowl. Refrigerate, turning occasionally, 12 to 24 hours.
Discard marinade. Pork may be netted. If not, and if desired, tie with kitchen twine in 4 spots to form tight roll. Set pork, fat side up, on rack set in shallow roasting pan or on rimmed baking sheet.
Roast, uncovered, in preheated 425F (220C) oven 30 minutes; baste with pan juices. Reduce heat to 375F (190C). Roast, basting every half hour, until instant-read thermometer insert in centre registers 160F (71C), 90 to 120 minutes.
Transfer pork to cutting board. Cover loosely with foil. Let stand 30 minutes before discarding net or twine.
You can slice as desired and eat pork as is. Or, to use it for Roy Choi’s Mojo Pork Cubanos (previous recipe), slice as thinly as possible. You can also refrigerate until cold to make it easier to slice.
Makes about 16 to 20 servings.

NOTES
1. If you don't have homemade Mojo Marinated Pork but need this in your life, you can use pork slices from the deli.

2. Because I made so many of these, I discovered quite by accident that they freeze really well! It's because the sandwich is compressed. Let them cool, then wrap them in baking paper (parchment paper), then foil and freeze them. Reheat them from frozen or defrosted in the oven - you don't even need to unwrap them!