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Cuban Sandwich Recipe
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3
Reviews
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By:
Debbie Jenkins
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Cuban Sandwich Recipe uses Boston butt, mayonnaise, ham, salami, Swiss cheese, dill pickles, mustard, butter, sugar, orange and lime zest, garlic, oregano and mojo sauce in making this great Cuban sandwich recipe.
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INGREDIENTS
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5 lb. Boston butt
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2 cups water
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8 tbsp mayonnaise
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12 oz thinly sliced deli ham
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12 oz Genoa salami with peppercorns
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6 oz Swiss cheese slices
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16 dill pickle slices
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8 tbsp yellow mustard
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4 tbsp butter
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For Dry Rub:
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1/3 cup kosher salt
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1/3 cup brown sugar
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1 tbsp orange zest
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1 tbsp lime zest
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3 cloves garlic, minced
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2 tsp cumin, ground
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2 tsp oregano, dried
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1/2 tsp red pepper flakes
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1 order Mojo Sauce Recipe - search site for recipe
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DIRECTIONS
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1:
Cut large Xs into the fat cap of the butt. When done cuts should form diamonds. Mix the dry rub ingredients well. Place the butt fat cap down on two sheets of plastic wrap. Cover the butt with the dry rub. Flip the butt over and cover with the remaining rub. Wrap the butt tightly with the plastic wrap, place on a plate and refrigerate for at least 12 hours but preferably
for 24 hours.
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2:
Turn the oven to 325°F, remove the plastic wrap and place the butt into a Dutch oven and add two cups of water pouring the water to the side of the butt, not washing off any dry rub. Place a temperature probe into the butt. Cover the Dutch oven. Cook for 2 1/2 to 3 hours or until the internal temperature of the butt is 175°F. Remove the lid from the Dutch oven and return the butt to the oven and cook for another 45 to 60 minutes or until the butt has an internal temperature of 195°F.
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3:
When the butt is at 195°F, remove from the oven and place on a platter, tent with aluminum foil, and rest until fully cooled. While butt is resting, prepare the Cuban bread. Once cooled, thinly slice off 10 ounces of the roast. Cut each loaf of bread in half crosswise and then in half horizontally. Brush the bottom of each bread portion with the mojo sauce. Spread 2 tbsp mayonnaise on top of each bottom. Cover each bottom with 3 oz ham. Cover each bottom with the sliced roast.
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4:
Place 3 slices of salami the length of each bottom. Cover each bottom with Swiss cheese. Place 4 pickle slices on each bottom to cover. Spread 2 tbsp yellow mustard over each top to cover. Place the tops onto the bottoms of each sandwich. Place 1 tbsp butter into a large non-stick skillet over medium heat. Place two of the sandwiches into the skillet, side by side. Set a heavy pot or Dutch oven on top of the two sandwiches and cook for 5 to 7 minutes until the bottom of the sandwich are nice and crisp and the sandwiches have flatten a bit. Remove the sandwiches from the
skillet and place another tbsp of butter into the skillet. Once the butter has melted, turn the sandwiches over placing the untoasted side down in the skillet. Cover with weight and cook for 3 to 5 minutes. Place in 200°
oven to hold while process is repeated with the other two sandwiches. Cut at a diagonal to serve.
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