Cubano

Ingredients for Cubano

• 2 tablespoons kosher salt + 1 tablespoon

• 2 tablespoons granulated sugar

• 1 tablespoon ground mustard

• 900g boneless pork shoulder, tied in an even roll

• 80g Dijon mustard

• 1 teaspoon ground mace

• 2 tablespoons freshly ground black pepper

• 1 tablespoon Spanish smoked sweet paprika

• 4 (6-inch) light crisp-crusted bakery rolls

• 2 tablespoons Dijon mustard

• 350g best-quality domestic ham (unglazed), thinly sliced

• 110g Swiss or Gruyère cheese, thinly sliced

• 1 large dill pickle, thinly sliced lengthwise

• 2 tablespoons unsalted butter

To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.

Place a rack in the middle position and preheat the oven to 163°C.

To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 79°C, about 45 minutes. Allow the meat to cool completely before slicing.

To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 177°C oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.