Outrageous Cuban Sandwich With Mojo Sauce Recipes

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OUTRAGEOUS CUBAN SANDWICH WITH MOJO SAUCE



Outrageous Cuban Sandwich with Mojo Sauce image

The layers of flavors in this sandwich were really good. I just loved this mojo sauce. And the pickles and onions added the perfect amount of crunch.

Provided by Barbara Miller

Categories     Sandwiches

Time 30m

Number Of Ingredients 15

1 loaf, Cuban, Italian or French bread
1 lb cooked ham, sliced
1 lb roasted or pulled pork
3/4 lb Swiss cheese, sliced
2 dill pickles (I prefer diced small) or sliced
yellow mustard or mayonnasie
red onion slices
MOJO SAUCE INGREDIENTS:
1/3 c good olive oil
6 clove garlic, minced
1/3 c sour or regular orange juice
1/3 c lemon juice
1 tsp kosher salt
1/3 tsp cracked black pepper
1/2 tsp cumin

Steps:

  • 1. Prepare Mojo sauce and set aside until you are ready to make the sandwiches. Then preheat a griddle or frying pan on medium heat.
  • 2. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
  • 3. Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, red onions, ham, and cheese. Spoon the Mojo sauce over the inside of the sandwich.
  • 4. Lightly coat the cooking surface of the griddle with butter. Place one sandwich onto the hot surface.
  • 5. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of it's original size.
  • 6. Leave the skillet on top of the sandwich and grill for one or two minutes. Left the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
  • 7. The cheese should be melted and the bread golden brown. Slice the sandwich in half diagonally and serve!
  • 8. FOR THE MOJO SAUCE: (Prepare ahead of time because this is going to go inside the sandwich before grilling.) Heat oil in pan. Add garlic and cook over moderate heat stirring until golden. Add juices, salt, pepper, cumin and cook for a couple more minutes until fragrant.
  • 9. This step is not actually on the list of "authentic" ingredients but I like to add some chopped cilantro to my sandwich because it gives it yet another burst of flavor to push it over the top! That's just my thing ... and it's a "good thing!." Using marinated red onions would not be a bad thing either! I confess ... I do!

MOJO CUBAN SANDWICH



Mojo Cuban Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 22

1 boneless pork shoulder (2 to 3 pounds)
1 1/2 cups fresh orange juice
1/2 cup fresh lime juice
Zest of 1 lime
Zest of 1 orange
3 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely minced garlic
2 teaspoons cumin
1 cup olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
4 cups low-sodium chicken stock
2 bay leaves
1 sweet onion, rough chopped, medium/large size pieces
Four 6-inch loaves Cuban bread
1/3 cup Dijon mustard
4 pickles, thinly sliced (about 20 slices)
12 ounces shaved deli ham
8 slices Swiss cheese
4 tablespoons olive oil

Steps:

  • For the mojo marinade: Trim the pork shoulder, removing any excess fat, and tie. Make the mojo marinade by combining the citrus juices and zest, oregano, cilantro, 1 1/2 tablespoons of the garlic and the cumin in a large mixing bowl. Whisk in the olive oil. Place the tied roast into a resealable plastic bag and pour in the marinade. Sprinkle with salt and pepper. Allow to marinate for 30 to 40 minutes at room temperature. Once marinated, remove from the bag and wipe away any excess liquid. Reserve the marinade.
  • For the pork roast: Preheat a 6-quart pressure cooker over medium-high heat. Add the canola oil to the pressure cooker pot and turn to high heat. Sear the roast on all sides. Then add the chicken stock, bay leaves, onions and the reserved marinade. Replace the lid and reduce the heat to low. Cook until the roast is tender, 30 to 45 minutes.
  • Remove the roast, transfer to a cutting board and rest for 5 to 7 minutes. Slice thinly.
  • For the Cuban sandwiches: Using a serrated knife, halve the Cuban loaves. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto the bread. Add 5 pickle slices, about 3 ounces of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Finish with the top half of the Cuban loaf. Repeat with the remaining sandwiches.
  • To serve: Heat a flat-top griddle pan to medium heat with the olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers and serve immediately.

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