Cubano Sandwich

Chef Katsuji Tanabe's recipe for the mouthwatering Cubano sandwich.

Ingredients for Cubano Sandwich

1 french baguette
1 2-2.5# Mojo Roasted Pork Loin
1 recipe for Chimichurri
Marinade for Pork Loin
1 cup orange juice
3 cloves garlic
1 tbsp cumin
1 tbsp oregano
1/2 tbsp paprika
1/2 cup lime juice
2 tbsp sea salt
1 small jalapeño
1 cup cilantro
1/2 cup olive oil

Ingredients for Sandwich

4 slices Emmental cheese (or any swiss)
3 slices smoked black forrest ham
2 slices of Serrano Ham
Pickled jalapeños
Sliced kosher pickles
yellow mustard
Mexican mayonnaise (it has lime in it)

Ingredients for Chimichurri Recipe

1 cup dry bay leaves
1 tbsp oregano
1 tbsp thyme
1tsp red chile flakes
1tbsp chopped garlic
1 cup olive oil
3 tbsp red wine vinegar
2 tbsp sea salt

Steps for the Cubano Sandwich

Blend all ingredients except the oil, once all ingredients are combined, slowly add the oil until emulsified.
Marinate the pork overnight
Roast in a preheated 350 degree oven until internal temperature is 150 degrees let cool then slice thin

Steps for Sandwich

Slice bread then spread with mustard and mayo.
Assemble sandwich- serrano ham, sliced pork, smoked ham, cheese, and pickles Panini press until crunchy (can also use a cast iron grill pan in place of press and press down with a heavy pot or pan). Drizzle generously with chimichurri .

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