Classic Cuban Sandwich

Ingredients:

Sandwich

• 1 long Cuban bun
• 8 thin slices of ham
• 8 thin slices Swiss cheese
• 3 tablespoons Dijon mustard
• 1 tbsp. pickled cucumber slices
• Salt and ground black pepper
• 1/4 teaspoon dried red chili flakes
• 1 cup fresh orange juice
• Juice of 1 lime
• 1 cup low-sodium chicken broth
• 2 bay leaves
• 1 medium-sized onion, sliced ​​into half rings
• 4 cloves of garlic, peeled and gently crushed with the side of a knife
• Olive oil

Cuban pork

• 450 g boneless pork shoulder
• Salt and ground black pepper
• 1 tbsp. ground cumin
• 1 tbsp. l. dried oregano
• 2 tbsp. l. olive oil

Preparation:

1. You can cook meat in a regular roasting pan, but to save time and for convenience, it is better to use a pressure cooker.
   
   First, braise the pork shoulder.Tie the pork in four places with kitchen twine to hold it in place during cooking, or ask your butcher to do this for you when you buy it. Season the pork with salt, pepper, cumin, and oregano. Place the pressure cooker base over medium-low heat and drizzle with a little olive oil.
   
   Add the garlic and chili flakes; while the oil heats, they will become fragrant and permeate the oil. Add the pork. Arrange the onion around the meat and lightly brown it. Add the orange juice, lime juice, chicken broth, and bay leaves.
   
   Secure the pressure cooker lid and cook for 20-25 minutes, depending on the size of the pressure cooker. The pork should be tender when done. When done, let it rest to allow the juices to redistribute, then remove the strand and slice.
2. For making Cuban sandwiches, cut the bun in half lengthwise, then spread mustard on the sandwich, top with cheese, pickles, ham, pork, and then more cheese (the cheese will help bind the ingredients together). Season with salt and pepper between layers of ham and pork. (Optional: baste the meat with a little of the braising liquid.)
3. To fry, heat a large cast-iron skillet or grill pan over medium heat and lightly brush with olive oil. Place the sandwiches in the pan and weigh them down with another heavy skillet or a couple of heavy objects (bricks or cans of tomatoes work well).
   
   Press firmly and cook for 5-7 minutes per side, until the sandwiches have shrunk to about a third their original size and the bread is super crispy. Serve with rice and beans (see below). recipe) and fried plantains.