Cuban Sandwich 🥪 made from scratch and finished on the Blackstone griddle

cuban bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread offers more fiber and nutrients.

roast pork

🥗Healthier: turkey breast

💰Cheaper: pork shoulder

Turkey breast is leaner, while pork shoulder is more economical.

In a small bowl, stir together the warm water and yeast. Cover with plastic wrap and let sit at room temperature for about 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, add the bread flour, sugar, and salt. Whisk together until thoroughly combined. Turn the mixer to medium-low speed and slowly add in the warm yeast mixture. Mix until combined. Once a cohesive dough is formed, keep mixing for another 5 minutes until smooth.

Add in the lard and mix on medium-low speed for about 3 minutes until combined and smooth.

Grease a medium-size bowl. Shape the dough into a ball and place it into the bowl. Covered with greased plastic wrap and let the dough rise for 1 hour, until it has doubled in size.

Punch down the dough. On a lightly floured work surface, divide the dough into two even pieces. Cover with a damp towel and let it rest for 30 minutes.

Take one piece of dough and flatten it out into about ½ inch thick rectangle. From a long edge, tightly roll up the dough and close the seams at the bottom and sides.

Carefully roll the log while applying pressure outward to slightly taper the ends. Repeat with the other piece of dough.

Place each piece onto a parchment-lined baking sheet. Cover with another baking sheet letting the dough proof for about 30 minutes at room temperature.

Preheat the oven to 400°F. Lightly spray the logs with water. Using a razor blade, score a shallow seam along the length of the dough.

Place a pan of boiling water on the bottom rack of the oven, and place the baking sheet in the middle of the oven. Spray the inside of the oven with a little water to generate steam.

Let the bread steam for 20 minutes. Reduce the heat to 375°F (190°C), remove the steaming pan of water, and let the bread bake for another 20 minutes, or until lightly browned. Let cool completely on a wire rack before cutting.

Prepare the mojo marinade. In a blender, add the onion, garlic cloves, orange zest, lime zest, oregano leaves, ground cumin, olive oil, salt, lime juice, and orange juice. Blend together at high speed until completely smooth.

Preheat crock pot on low. Place pork in it and stab all over with knife. Pour in all of the marinade. Cook the pork for 8 hours on low until easily pulled apart. Shred the meat and season to taste with salt.

Butter the inside of each slice of Cuban bread with unsalted butter. Place buttered-side down onto griddle set to medium-low heat and let that toast.

While the bread toasts, add a little butter to the griddle and melt. Sear off a few slices of ham. Make sure both sides are browning. Set to the side and keep warm.

Once the bread is toasted, generously coat the inside of each slice with yellow mustard. On the bottom slice, arrange the sliced pickles to cover, followed by a layer of the seared ham. Add a layer of roasted pork shoulder, and top with a generous amount of swiss cheese. Top with the top of the bread.

Preheat a heavy cast-iron press. Generously coat the top and bottom of the bread with butter. Place the sandwich into griddle over medium heat. Place the preheated heavy cast-iron press on top to press into the bread. Toast the sandwich until the bottom is golden, flip it, and place the cast-iron skillet back on and repeat the process.

Cut into two diagonal slices and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens