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Classic Cuban Sandwich
Food Management Staff
September 1, 2004
1 Min Read
FM Staff
Yield: 24 servings
10 lbs. pork shoulder or beef brisket
3 tsps. Cuban spice mixture (onion flakes, ground cloves, crumbled bay leaf, oregano, red pepper flakes, salt)
6 cloves garlic, mashed
2 Tbsps. cracked black pepper
24 each 5-in. soft white rolls, split
1 1 /2 cups mustard
4 each large tomatoes, sliced into 6 thin slices each
3 cups sour pickles, thinly sliced
48 slices salami, thinly sliced
48 slices Swiss or gruyere cheese
Place meat in roasting pan and rub with Cuban spice mixture, garlic and pepper. Cover with foil, add 1 /2-in. water to bottom of pan, and roast 4 hours at 325°F or until very tender.
Remove from heat and cool. Shred meat. Place shredded meat in pot with pan juices and simmer with additional seasonings, if needed, until moist but not runny. Keep warm.
Place bottom of opened sandwich roll on clean surface. Spread with 1 Tbsp. mustard. Top with 1 thin tomato slice, 2 Tbsps. pickle slices, 4 oz. warm pulled pork, 2 thin slices of salami, and 2 slices of cheese. Top with other half of roll. Serve as is, or grill panini-style to melt the cheese, and serve hot.
Recipe and photo from Wisconsin Milk Marketing Board, Inc.
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