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Ed Montes' Cuban Sandwich

Cuban Sandwich Ed Montes
Roast Pork Sandwich with Chipotle Aioli
skill level
Easy
time
Over 120min
servings
6
cost
$
Contributed by :
Cuban Sandwich Recipe: Tender roast pork is sandwiched between French bread that's been generously slathered with Chipotle aioli.
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ingredients
  • For the Sandwich:
  • 1 loaf French Bread
  • 1/4 cup Dijon Mustard
  • 1/4 cup Chipotle Aioli
  • 10 slices Swiss Cheese
  • 1/2 cup Dill Pickle slices
  • Roast Pork
  • 1/2 pound sliced Deli Ham
  • 4 tablespoons softened Butter
  • For the Roast Pork:
  • 20 Garlic cloves
  • 2 teaspoons Salt
  • 1 teaspoon course-ground Pepper
  • 1 teaspoon Cumin
  • 2 teaspoons Oregano
  • 14 ounces Summer Ale Beer
  • 1/4 cup White Vinegar
  • 5 pounds Pork Shoulder (bone-in)
  • 2 tablespoons Olive Oil
  • 1 White Onion (sliced into rings)
  • 1 teaspoon Parsley
  • For the Chipotle Aioli:
  • 1 cup fresh Mayonnaise
  • 1 tablespoon Adobo Sauce
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 loaf French Bread
    1/4 cup Dijon Mustard
    1/4 cup Chipotle Aioli
    10 slices Swiss Cheese
    1/2 cup Dill Pickle slices
    Roast Pork
    1/2 pound sliced Deli Ham
    4 tablespoons softened Butter
    For the Sandwich: Slice the loaf lengthwise and coat the inside of the bread with mustard and aioli.  Layer sandwich ingredients in this order: swiss cheese, pickles, roast pork, and sliced ham.  Coat the outside of the bread with softened butter.  Grill the sandwich with a sandwich press or in a frying pan until nice and toasty and the cheese is melted.
  • 2
    20 Garlic cloves
    2 teaspoons Salt
    1 teaspoon course-ground Pepper
    1 teaspoon Cumin
    2 teaspoons Oregano
    14 ounces Summer Ale Beer
    1/4 cup White Vinegar
    5 pounds Pork Shoulder (bone-in)
    2 tablespoons Olive Oil
    1 White Onion (sliced into rings)
    1 teaspoon Parsley
    For the Roast Pork: Combine garlic, salt, pepper, cumin, oregano, beer, and white vinegar to make a "Boston Mojo".  Stab the pork two or three times and brown it quickly in the olive oil in a saute pan over medium high heat. Place in a crock pot and cover with the mojo, sliced onions, and parsley.  Cook on high for 4 to 5 hours or on low for 6 to 8 hours.  Preheat oven to 350ºF.  After the pork is cooked and very tender, pull it apart a bit and move to a roasting pan.  Pour mojo from crock pot over the pork and bake in oven for about 30 minutes.
  • 3
    1 cup fresh Mayonnaise
    1 tablespoon Adobo Sauce
    For the Chipotle Aioli: Stir together the mayonnaise and adobo sauce until thoroughly combined.

    Helpful Tip:
    1. Use any kind of leftover roasted pork to make this sandwich.
 
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