Name: Swordfish Cubano
Yield: Makes 2 sandwiches
Cuisine: American
Ingredients: Kosher salt and freshly ground black pepper; 4 tablespoons Creole Mustard or store-bought whole-grain mustard, plus more for serving; ½ cup dill pickle chips, homemade or store-bought; Avocado or canola oil, for searing; Salted butter, for toasting the rolls; 1 swordfish steak, 8–12 oz, cut into 4 equal steaks; 8 oz smoked deli ham, thinly sliced; About ½ cup Blood Orange Mojo; 2 soft and chewy hoagie rolls, each 8–10 inches long, split horizontally; 6 slices Swiss cheese (preferably Cabot or Tillamook)

Preparation info

Makes
2
sandwiches

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

We first discovered the fish variant of this crispy, crunchy, gooey goody while on an epic Cuban sandwich crawl throughout Miami’s Little Havana. While the classic hog-heavy version gets all the glory, this succulent swordfish riff, which marinates the fish in a bright orange mojo, is just as satisfying and vibrant. Crafting your own Creole-style mustard and crunchy dill pickles from scratch is a game changer. And, of course, don’t hesitate to use what some would consider way too much chees