Ingredients:
For the Mojo Marinade:
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) orange juice
- 1/4 cup (60ml) lime juice
- 1/4 cup (60ml) lemon juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sandwich:
- 1 loaf Cuban bread or French bread, sliced lengthwise
- 1 pound (450g) thinly sliced roast pork
- 8 slices Swiss cheese
- 8 slices ham
- Dill pickles, sliced
- Yellow mustard
- Butter, softened
Instructions:
- In a mixing bowl, whisk together the olive oil, orange juice, lime juice, lemon juice, minced garlic, ground cumin, dried oregano, salt, and black pepper to make the Mojo marinade.
- Place the thinly sliced roast pork in a resealable plastic bag or shallow dish, and pour the Mojo marinade over the pork. Marinate the pork in the refrigerator for at least 2 hours, or overnight for best flavor.
- Preheat a panini press or large skillet over medium heat.
- Slice the Cuban bread or French bread lengthwise, and spread mustard on one half of the bread. Layer the Swiss cheese, sliced ham, marinated roast pork, and dill pickles on top of the mustard.
- Close the sandwich with the other half of the bread, and spread butter on the outside of the top and bottom of the sandwich.
- Place the sandwich on the preheated panini press or skillet, and cook until the bread is golden brown and crispy, and the cheese is melted, about 3-5 minutes per side.
- If using a skillet, you can press the sandwich down with a spatula to flatten it slightly while cooking.
- Once the sandwich is cooked to your liking, remove it from the panini press or skillet, and let it cool for a minute before slicing it into individual portions.
- Serve your delicious Chef John’s Cuban Sandwich hot, with additional pickles and mustard on the side if desired.
- Enjoy the classic flavors of this iconic Cuban sandwich, perfect for lunch or dinner any day of the week!