Scott's Recipe

Roasted Pork Cubano Sandwiches

Category: Pork

1 medium clove garlic
1/2 tsp. kosher salt
1 Tbs. extra-virgin olive oil
1 Tbs. fresh lime juice
1 Tbs. chopped fresh cilantro
4 oval-shaped sub or bulky rolls, split
3 Tbs. whole-grain mustard
6 oz. thinly sliced leftover Roasted Pork Loin with Maple-Mustard Crust
1/4 lb. thinly sliced ham
4 thick slices Swiss cheese (about 4 oz.)
2 large dill pickles, thinly sliced
2 Tbs. unsalted butter, softened

1. Peel and mince the garlic. Sprinkle with the salt and mash to a paste by repeatedly scraping over it with the side of a chef’s knife. Transfer to a small bowl and mix in the olive oil, lime juice, and cilantro. Let sit for 5 minutes.

***Note***
I like to brush the interior of this sandwich with a mojo, a flavorful garlic-lime mixture. Because it’s not easy to find Cuban bread in my area, I use sub or bulky rolls, which acquire a crusty texture when pressed during cooking. If you have a panini grill, you can use it instead of pan-cooking the sandwiches.