Immediately following the recipe for Cuban Roast Pork in The Complete Meat Cookbook was one for Cuban Roast Pork Sandwiches. These were fantastic! Made me want one of those pannini grills. These made me realize that while I enjoy good sandwiches away from home, I rarely take the time to make good ones at home. These may start a new trend.
If I’d read this recipe first I would have saved some of the pork juices from the roasting pan to mix with the mayonnaise. But I didn’t. So I mixed up their “mojo sauce” instead.
1/2 cup olive oil
6-8 cloves garlic, minced
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/2 tsp ground cumin
1 tsp salt
1/2 tsp pepper
Make the mojo sauce by heating the oil and garlic and cooking until just lightly colored, just a minute or two. You don’t want burned garlic. Stir it often and watch it sizzle a bit but don’t let it darken too much.
Stir in the rest of the ingredients, then put the pan back on the heat for another minute, stirring. Cool the sauce. You can keep it covered in the ‘frig for a week.
To make the sandwiches, gather:
thinly sliced leftover Cuban Roast Pork
mojo sauce or leftover juices from the roast
sliced Swiss or Fontina sandwiches (I used Fontina)
slices of ham or prosciutto
thin slices of tomato (not in season here so I left them out)
slices of pickles
slices of red onion
good French rolls
Mix the mojo sauce into some mayonnaise, about 1 Tbs mayo and 2 Tbs mojo sauce per sandwich.
Spread the insides of the rolls with mojo sauce, then layer the meats, pickles, onions, tomatoes, and cheese. Put the top on and spread a bit of butter on both sides of the roll.
Grill in a sandwich press or pan and cook over low heat, about 5 minutes per side, pressing down with some weight. I used a big cast iron skillet. You want the meat warmed and the cheese starting to melt. My girls loved these, although I left out the onions on theirs. And I liked them so much I made another for lunch the next day, using the last of the pork roast.0