Mexican Cuban Sandwich

Method6 steps

1. 1

   Step 1: Start with the 1 cup already fully cooked carnitas, roast pork or pulled pork. Ready-cooked pork is a usable ingredient; this sandwich does not require making the linked slow-cooker recipe. Keep refrigerated pork chilled until warming.

   Uses 1 cup already cooked carnitas or roast pork

2. 2

   Step 2: If the cooked pork from step 1 is cold, heat a dollop of oil in a skillet over medium heat. Warm and crisp the pork for about 5–7 minutes, continuing until hot throughout and 74°C/165°F in the centre. Keep the 4 ready-to-eat cooked ham slices available; optionally warm all four on top of the pork during its last couple of minutes. If the pork is already freshly cooked and hot, the separate reheating can be skipped; keep it hot for assembly.

   Optional cold-pork reheat/crisp: about 5–7 minutes, then check hot centre · 6 minUses Already cooked pork for the two sandwiches · A dollop of oil for warming and crisping cooked pork · 4 ready-to-eat cooked ham slices

3. 3

   Step 3: Make the chipotle mayo: blend the 1/2 cup mayonnaise, 1 chipotle in adobo, 1 tbsp adobo sauce, peeled 1 garlic clove, 1/4 tsp salt and a squeeze of lime juice. Taste for heat and seasoning. This makes more than the sandwiches need; keep the remainder refrigerated after portioning.

   Uses 1/2 cup mayonnaise · 1 chipotle pepper in adobo for mayo · 1 tablespoon adobo sauce · 1 garlic clove for mayo · 1/4 teaspoon salt · A squeeze of lime juice for mayo

4. 4

   Step 4: Split the 2 bread rolls, optionally pulling out a little soft interior to make them less bulky. Spread a combined 3–4 tbsp of the prepared chipotle mayo from step 3 across the two sandwiches. Add diced pickled jalapeños from the 1/2 cup supply as desired, the 4 cheese slices divided between the sandwiches, all the prepared pork from step 2 and 2 ham slices per sandwich. Reserve remaining mayo and pickled jalapeños for optional serving or another use.

   Uses 2 bread rolls · Prepared chipotle mayo: 3–4 tbsp total across the two sandwiches; reserve remainder · Pickled jalapeños from the 1/2 cup supply, as desired; reserve remainder · 4 cheese slices (such as Provolone or Swiss) · Prepared hot cooked pork and 4 ham slices: 2 ham slices per sandwich

5. 5

   Step 5: If desired, put a thin layer of butter OR lard in a skillet over medium-low heat. Cook the assembled sandwiches from step 4 for about 3–4 minutes per side, pressing down for the first minute or so with a heatproof casserole dish or pan. Continue until the bread is crisp, cheese melted and filling hot throughout.

   First sandwich side: about 3–4 minutes, then flip · 4 minUses Assembled Mexican Cuban sandwiches · A thin layer of butter in the skillet, optional · A thin layer of lard instead of pressing butter, optional

6. 6

   Step 6: Halve the hot pressed sandwiches from step 5 and serve immediately. Offer any remaining prepared chipotle mayo from step 3 and pickled jalapeños from the same supply on the side if desired; promptly refrigerate unused mayo or pickled jalapeños.

   Uses Hot pressed sandwiches · Only leftover prepared chipotle mayo for optional serving; refrigerate unused · Only remaining pickled jalapeños for optional serving; refrigerate unused