Underrated Street Food?
Before the ubiquity of food trucks, there was the Cubano sandwich, aimed at serving the Cuban immigrants working construction in Key West and Tampa in the 1960s. And while the Cubano is technically a sandwich, the amount of time, skill, and love required to make it transcends the category. If you’ve had one, you know. It’s unforgettable.
It starts with the bread. Cuban bread undergoes a proofing process that rivals French or sourdough with a softer more palatable crust. Then sliced roast pork is layered with sweet ham, Swiss cheese, mustard, and pickles. Finally, the sandwich is grilled with garlic-infused butter until the outside is crispy.
Making this sandwich takes a little forethought so plan on enjoying this mojo roast pork the night before so you’ll have some great pork to pair with your ham. In the absence of Cuban bread, any yeasty well-proofed sandwich roll will suffice.
- Cuban bread
- Mojo roast pork
- Sweet ham
- 2 Slices Swiss cheese
- Dill pickles
- Cut approximately half-inch slices of mojo roast pork
- Sear pork slices in a pan or flat top until caramelized on both sides
- Slice open sandwich bread
- Layer the pork, ham, Swiss cheese, and pickles on the bottom half
- Spread mustard on the top half, close the sandwich
- On a hot pan or flat top, melt garlic-infused compound butter or simply use butter and sprinkle granulated garlic
- When the butter is hot but not turned brown place the sandwich
- Check to see that the bread is crisping and the cheese is melting, flip and sear the other side
- Slice diagonally and enjoy!