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PORK ROAST - HAM - Cuban Roast Pork Sandwiches with Mojo Sauce
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Cuban Roast Pork Sandwiches with Mojo Sauce SERVINGS: MAKES 2 SANDWICHES •F&W This recipe makes about 1 cup of citrusy, garlicky mojo sauce, much more than enough for 2 sandwiches. MOJO SAUCE | |
1/3 cup | pure olive oil |
6 | garlic cloves, minced |
1/3 cup | fresh orange juice |
1/3 cup | fresh lemon juice |
1 teaspoon | kosher salt |
1/2 teaspoon | freshly ground pepper |
1/2 teaspoon | ground cumin |
SANDWICHES | |
2 soft ciabatta or Portugese rolls | |
About 1/4 cup | mojo sauce |
2 tablespoons | mayonnaise |
6 to 8 thin slices | leftover Roast Leg of Pork with Fresh Herbs |
2 large, very thin slices of proscuitto or Westphalian ham | |
4 slices | Swiss or Italian Fontina cheese |
6 thin slices | tomato |
6 thin slices | red onion |
6 thin slices | sour pickle |
2 tablespoons | melted unsalted butter |
Coarsely chopped pickled jalapeños
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Heat the olive oil in a small skillet. Add the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Add the orange juice, lemon juice, salt, pepper and cumin and cook, stirring, until fragrant, about 1 minute. Transfer the sauce to a bowl to cool.
Split the rolls lengthwise. Mix the mayonnaise with 1/4 cup of the mojo sauce and spread over the cut sides of the rolls. On the bottom halves, layer the pork, prosciutto, cheese, tomato, onion and pickle slices. Cover the sandwiches with the tops of the rolls and press lightly.
Heat a medium cast-iron skillet. Brush the sandwiches with the melted butter. Put them in the skillet and top with a heavy smaller skillet. Cook over low heat until the meat is warmed through, the cheese is beginning to melt and the rolls are very crusty, about 4 minutes per side. Transfer the sandwiches to a work surface, cut them in half and serve with pickled jalapeños.
MAKE AHEAD The mojo sauce can be refrigerated for up to 5 days. Bring to room temperature before using.
FROM THE PERFECT ROAST
PUBLISHED DECEMBER 2000
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