It’s Carnival time in Latin America - Create your own salsa party this week with Cubano sandwich night!
Get geared up for this 2-day affair gourmet Cubano sandwich extraordinaire cook-fest with the movie, Chef - with Jon Favreau. After watching this movie you will want to eat that Cubano sandwich right away!
I did a google search and found that Jon Favreau has a show on Netflix: The Chef Show where I found the Cubano recipe from the movie. We salsa-danced our way to the most amazing Cubano sandwich night - bring these latin flavours to your table and living room dance floor to celebrate Carnival!
In this blog I share the play-by-play on how we made gourmet-style, Med Style, Cubano sandwiches - and tips to make it Mediterranean and Metabolic diet friendly.
Recipe ingredients, method and play-by-play photos inside!
BONUS: Recipes for home-made Roasted Red Pepper Salsa and Guacamole for while-you-are-cooking - and salsa dancing - snacking…
Cubano sandwich making
Music selection:
Marc Anthony playlist - for cooking
Cuban Salsa playlist - for dancing
Buena Vista Social Club - for dining
CUBANO SANDWICH EXTRAORDINAIRE (2 Days)
Recipe inspired by The Chef Show
TIP: You can still make a Cubano sandwich as healthy as possible for our Mediterranean and Metabolic diet rituals. I have added healthy alternatives in the ingredients below!
STEP 1 (Day 1)
ROASTED MOJITO PORK
Ingredients
6 lbs pork shoulder (2.7 kg)
Brine for the Pork Ingredients:
4 cups orange juice
3.5 cups water
1/2 cup rice vinegar
1/2 cup spiced rum
1/2 cup salt
1/4 cup sugar
lots of minced garlic
1 tablespoon each fresh thyme, fresh rosemary, fresh oregano, fresh sage, peppercorns
3 bay leaves
Method
1. Brine pork shoulder for 12 hours
Mojito Marinade Ingredients:
2/3 cup olive oil
2/3 cup cilantro
4 tablespoons mint leaves
1/2 cup orange juice
1/2 cup fresh squeezed lime juice
7 garlic cloves, minced
1 1⁄2 tablespoons grated orange peel
2 teaspoon fresh oregano, chopped
1 teaspoon ground cumin
2/3 teaspoon black pepper, ground
2/3 teaspoon fine sea salt
STEP 2 (Day 2 - morning)
After brining…
2. Mojito Marinade
3. Blend all Mojito Marinade ingredients in a blender.
4. Remove pork from brine and pat dry.
And there’s more…
5. Marinate pork shoulder in Mojito Marinade for at least 2 hours.
6. Slow roast pork shoulder at 250°F (120°C) - should still be a light pink on inside. (About 4 hours)
7. Baste pork with marinade throughout roasting.
It really looks like a Mojitio!
Now, go make a Cubano! (Day 2 part 2)
STEP 3 (Day 2 - afternoon):
CUBANO
Recipe inspired by The Chef Show
Ingredients
¾ lb thinly sliced Roast Mojito Pork
Six 6-inch-long soft Cuban baguettes or heros, split lengthwise - Healthy TIP: you can use multi-grain bread or baguettes instead, as we did (photo above).
Softened butter, for brushing - Healthy TIP: you can use olive oil instead of butter
6 oz thinly sliced grilled ham - Healthy TIP: you can use thinly sliced cooked chicken or turkey (as a less fatty compliment to the roast pork!)
½ lb thinly sliced cheese - Healthy TIP: you can use lower fat cheese such as fresh mozzarella or feta
3 half-sour dill pickles, thinly sliced lengthwise
Dijon mustard, for brushing
Method
1.Let Mojito pork rest until cool enough to handle.
2. Thinly slice, then grill.
3. Cut baguettes approximately 9" long. Healthy TIP: use multi-grain baguettes or bread.
4. Butter (Healthy TIP: use olive oil instead) inside of baguette or multi-grain bread and then toast or grill until golden brown.
And now... Cubano assembly!
From bottom up, layer onto your bread or baguettes:
Mojito pork
Slice of ham (Healthy TIP: use sliced cooked chicken or turkey)
Slice of cheese - (Healthy TIP: you can use lower fat cheese such as fresh mozzarella or feta)
Sliced pickles
Slather dijon mustard from edge to edge on top baguette or multi-grain bread. Close sandwich.
Generously brush melted butter (or olive oil) on top of bread.
Heat up the grill (or frying pan) and press until golden brown on both sides!
After 2-days of brining, marinating and slow roasting…smelling all of the mojito pork aromas… your mouth is watering, your taste buds and stomach are rumbling, and the anticipation is exhilarating! You are sure you are going to eat the best meal of your life!
For while-you-are-cooking - and salsa dancing - snacking…
ROASTED RED PEPPER SALSA
Ingredients
1 Red peper
6 Tomatoes - medium sized
1 Red onion
Garlic - 2 cloves
Cilantro - bunch
Lime juice - juice of 1 lime
Salt n peppa
Chilli flakes
Method
Cut red pepper, tomatoes, and onion into quarters (removing seeds from pepper)
Drizzle with oil, and a pinch of salt and pepper, to grill
Grill or broil until just blackened - watch closely!
Remove from grill and add directly to blender
Add to the blender, with the grilled veg, garlic, cilantro, lime juice, chilli flakes - salt and pepper to taste
Blend et voila! Fresh and smokey flavoured homemade salsa for your favourite dipping vessel.
GUACAMOLE (for some greens…)
Ingredients
3 Avocados - from the Med Garden
4 Limes (juice) - from the Med Garden
Cilantro (handfull) - from the Med Garden
Garlic - 4 cloves minced
Salt n peppa to taste
Olive oil to drizzle
Healthy TIP: I like to add finely chopped spinach to get some extra vitamins in there!
Method
Blend all ingredients together in a blender, et voila! Fresh and healthy homemade guac for your favourite dipping vessel.
I hope you enjoy your Carnival Cubano Sandwich and Salsa night as much as we did! With much love for my Cuban-Swiss partner (heart).
Share tips on how you make your Cubano sandwich in the comments below!
Divertidos!
Jade
Lewon
Med
Comments