This sandwich was the first thing I ate when I arrived in Miami many years ago. I was starving and it was exactly what I needed. It was packed full of pork, ham, cheese and pickles. It was toasted until the cheese was gently oozing out and the bread golden and crunchy. YUM! The Cuban is synonymous with Miami and there are bodegas dotted all over the city selling their own versions of the famous sandwich. My version is much easier to make using ready roast pork (or leftovers) instead of braised pork, but it most definitely doesn’t skimp on big punchy flavour.
SERVES 4
PREP 15 MIN
COOK 5 MIN
What you’ll need:
2 dill pickles, drained & finely chopped
½ small white onion, finely chopped
¼ cup finely chopped continental parsley
1 x Riverview Farm Roast Pork (or about 450g leftover roast pork)
140g cheddar cheese, coarsely grated
8 thick slices sourdough bread
salted butter, for spreading
2 tbs Dijon mustard
8 thin slices ham
sea salt & black pepper
What to do:
Preheat oven to 180°C.
Combine pickles, onion, parsley and 2 teaspoons of dill vinegar in a bowl. Season with salt and pepper and set aside.
Cut Pork into thin slices and arrange onto a baking tray lined with baking paper. Sprinkle pork with cheese and transfer to oven for 4-5 minutes until cheese has melted.
Meanwhile, lightly toast slices of sourdough until golden.
To assemble, spread butter over the bread slices on the bottom of the sandwiches and mustard on the others. Arrange the ham on the buttered slices and place the warm pork and melted cheese over the top. Sprinkle with pickle and onion mixture and place mustard slices of sourdough over the top. Slice sandwiches in half and serve.
