© Robert Fisher
Mojo Pork Cubanos
- TOTAL TIME:
- SERVINGS: 6
Roy Choi's outstanding sandwich features slices of garlicky roast pork layered with grilled boiled ham ("American school lunch ham is great here" he says), as well as Swiss cheese and tangy pickles. You can substitute leftover roast pork for the Mojo pork shoulder Choi uses.
6 ounces thinly sliced boiled ham
Softened butter, for brushing
Six 6-inch-long soft baguettes or heros, split lengthwise
Yellow mustard, for brushing
3/4 pound thinly sliced Mojo-Marinated Pork Shoulder, or store-bought roast pork
1/2 pound thinly sliced Swiss cheese
3 half-sour dill pickles, thinly sliced lengthwise
- Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer the ham to a plate.
- Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, Swiss cheese and pickles on the baguette and close the sandwiches.
- Generously brush the out-side of the sandwiches with butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet. Cook the sandwiches over moderate heat until they're browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press. Cut the cubanos in half and serve hot.
Fresh, nicely hoppy pale ale.