Cubano

Method

1. 1

   Gather ingredients: 45 g salt, 50 g sugar, 1 tbsp ground mustard, 1 kg pork shoulder, 2 tbsp Dijon mustard, 1 tsp ground mace, 1 tsp black pepper, 1 tsp paprika, 4 rolls Cuban bread, 4 tbsp yellow mustard, 400 g sliced ham, 200 g swiss cheese, 100 g pickles, 50 g butter. Tools: bowl, roasting pan, foil, paper towels, knife, sandwich press or griddle.

2. 2

   Combine 30 g salt, sugar, and ground mustard; rub over pork and refrigerate for 6 hours.

3. 3

   Preheat oven to 165°C. Rinse pork under cold water and pat dry.

4. 4

   Mix Dijon mustard, mace, pepper, paprika, and 15 g salt; rub over pork.

5. 5

   Place pork in roasting pan, cover with foil, and bake until internal temperature is 79°C (approx 45 mins).

6. 6

   Cool pork completely and slice thinly.

7. 7

   Split bread, spread mustard on one side, and layer with sliced pork, ham, cheese, and pickles.

8. 8

   Butter the outside of rolls and griddle on medium-high until cheese melts (3-4 mins).

9. 9

   Slice sandwiches diagonally and serve.