This recipe reimagines the traditional Cuban sandwich with a modern twist, enhancing its flavors and textures while keeping its authentic essence.
Mash the garlic and salt together using a mortar and pestle until it forms a paste.
Using fresh garlic enhances the flavor of the marinade.
Mix the garlic paste with oregano, finely chopped onion, olive oil, and the juice of the sour orange in a bowl.
Ensure the ingredients are well combined for a uniform marinade.
Pierce the pork loin with a knife and rub the marinade all over it. Cover and refrigerate for 2-3 hours.
Marinating the pork for a longer time enhances its flavor.
Preheat the oven to 325°F (165°C). Place the pork on a rack in a roasting pan and roast until the internal temperature reaches 160°F (71°C).
Use a meat thermometer to ensure the pork is cooked perfectly.
Let the pork rest for 20 minutes before slicing it thinly.
Resting the pork allows the juices to redistribute, making it more tender.
Slice the bread and spread butter on the inside of each half.
Using softened butter makes it easier to spread.
Layer the sandwich with pickles, sliced roasted pork, ham, and Swiss cheese.
Arrange the layers evenly for a balanced bite.
Spread mustard on the inside of the top bread slice and close the sandwich.
Adjust the amount of mustard to your taste preference.
Heat a griddle over medium heat and place the sandwich on it. Press it down with a heavy skillet and grill for 3 minutes on each side until golden and crispy.
Pressing the sandwich ensures a crispy crust and melted cheese.
Slice the sandwich diagonally and serve warm.
Diagonal slicing makes the sandwich easier to handle and more visually appealing.
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