CUBAN SANDWICH

This is my version of the classic “cubano” that can be found in street corner snack bars in Miami called loncherias. Since Cuban bread is very difficult to fine here in the Midwest i have used  pain Au Levain- a naturally fermented french bread. Sourdough would also be a good choice for this tasty piggy sandwich. If you don’t have a pannini  grill you can press it on stove top by wrapping a brick in foil to weigh it down. Classic cubano’s are made with yellow mustard, but i prefer mayo.

thin sliced roasted loin pork (can be found in a good deli or self roasted)

thin sliced black forest ham

sliced sourdough bread*

thin slices dill pickle

provolone cheese slices

yellow mustard or mayo

olive oil- for brushing the bread

Heat the pannini grill.

Spread both sides of the bread with the mustard or mayo- your choice. Lay the cheese slices to fit one slice of bread, next the sliced pork, then the pickles, then the ham, and another slice of cheese. Top with the other bread slice. Very lightly brush both sides of the bread with olive oil.

Cook in the hot press until nicely browned and until the cheese starts to melt- about 5 minutes.

Roasting Pork Loin

Pre-heat oven to 350 degrees. Male slits about 1/2 inch deep into the fatty top of the roast at random intervals. It will depend upon the size of the roast  as to how many slits you will make- spacing the slits several inches apart. Tuck  a half of clove of garlic into each slit.  Season all sides of the pork roast with kosher salt, fresh ground black pepper, and minced fresh herbs, such as thyme or rosemary. Heat 1-2 T olive oil in a skillet large enough to hold the roast.  Brown all sides of the roast on med-hi heat- this usually takes only 6-7 minutes. Surround the meat with slices of yellow onion and apples and carrots and cover the pan tightly with foil. Roast the meat for about 45-60 minutes or until the internal temp reaches 150 degrees. Cooking time will depend on the size of the roast. Let rest for 10 minutes or so before slicing.

                                              

                                                        *For locals, Rustica Bakery’s Levain would be a very good choice.