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Cuban Sandwiches with Tomato Jam
© Keller & Keller

Cuban Sandwiches with Tomato Jam

  • ACTIVE: 45 MIN
  • TOTAL TIME: 5 HRS
  • SERVINGS: 8
  • MAKE-AHEAD

Sandwiches are a classic choice for a tailgate, but Ken Oringer likes to go beyond plain ham-and-cheese. For these cubanos he roasts and shreds pork butt, then he layers the succulent meat on rolls along with homemade tomato jam, grilled onions, pickles and Gruyère. He cooks the sandwiches on a portable grill until they are crispy and warm.

  1. One 7-pound bone-in pork butt
  2. 1/4 cup pure olive oil, plus more for brushing
  3. 1 tablespoon ground cumin
  4. 1 tablespoon ground coriander
  5. 1 tablespoon ground fennel
  6. 2 teaspoons sweet paprika
  7. 1 teaspoon cayenne pepper
  8. Kosher salt
  9. 2 red onions, cut into 1/2-inch rings
  10. 1/4 cup mayonnaise
  11. 1/4 cup Dijon mustard
  12. 1 garlic clove, mashed to a paste
  13. 8 soft hero rolls, split
  14. 1/2 pound sliced serrano ham or prosciutto
  15. 1/2 pound sliced Gruyère cheese
  16. 4 dill or half-sour pickles, thinly sliced lengthwise
  17. 1/4 cup sliced pickled jalapeños
  18. Tomato Jam
  1. Preheat the oven to 350°. Set the pork butt in a medium roasting pan and rub with 2 tablespoons of the olive oil. In a small bowl, combine the cumin, coriander, fennel, paprika, cayenne and 2 tablespoons of kosher salt. Rub the spice mix all over the pork and drizzle with the remaining 2 tablespoons of olive oil. Roast the pork for 2 hours, then lower the oven temperature to 300° and roast for about 2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 160°. Transfer the pork to a cutting board and let stand for 30 minutes. Pull the meat into shreds.
  2. Light a grill or preheat a grill pan. Brush the onions with olive oil and grill over high heat, turning occasionally, until softened and charred in spots, about 8 minutes.
  3. In a small bowl, combine the mayonnaise, mustard and garlic and spread on the cut sides of each roll. Top with the shredded pork, ham, Gruyère, pickles, jalapeños, grilled onions and Tomato Jam. Close the sandwiches and brush the outsides lightly with oil. Tightly wrap each sandwich in foil.
  4. Place the sandwiches on the grill and top with a baking sheet and a brick or heavy can to press the sandwiches. Grill the sandwiches over very low heat, turning once, until the cheese is melted and the bread is crisp, 10 to 12 minutes. Unwrap the sandwiches and serve hot.
Make Ahead The foil-wrapped sandwiches can be refrigerated overnight.

Suggested Pairing

These hearty, meaty sandwiches would taste great with a full-bodied, fruity red wine. Carmenère, Chile's spicy signature red grape variety, is a good choice.

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