Cubano: barbecued marinated pork shoulder, emmental + dill pickle

Name: Cubano: barbecued marinated pork shoulder, emmental + dill pickle
Prep time: 20 min
Total time: 20 min
Yield: Makes 4
Cuisine: Cuban
Ingredients: 200 g (7 oz) Mayonnaise, or use store-bought Kewpie mayonnaise; 4 Cuban loaves or 4 individual baguettes, cut in half lengthways; 2 garlic cloves, grated; 200 g (7 oz) Mayonnaise, or use store-bought Kewpie mayonnaise; salt flakes; 4 tablespoons finely chopped fresh coriander (cilantro) leaves; 8 cos (romaine) lettuce leaves; freshly ground black pepper; 8 Dill pickles, sliced lengthways; 12 slices Roasted marinated pork shoulder, lightly charred on a hot barbecue; 12 slices emmental or gruyère; 12 slices emmental or gruyère; American mustard

Preparation info

Makes
4

Difficulty
Easy
Ready in
20 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

The ‘Cuban’ sandwich originated in Florida, probably catering to the tastes of local immigrant workers. There seem to be many variations but essentially this is a ham and cheese toastie and this is my version.

Ingredients

Bread

4 Cuban loaves or 4 individual baguettes, cut in half lengthways

Americas
United States
Cuba
Florida
Sandwich
Caribbean

Method

Place the cast-iron grill pan and lid together and heat them for 5 minutes on the stove top over medium heat. Lift the lid, open up the baguette and place it on the grill. Toast for 1 minute to bar-mark the inside of the bun, then remove from the heat. Repeat with the remaining baguettes.
Combine the mayonnaise with the grated garlic, chopped coriander and salt