Lynn's Marinated Pork Cheese Cuban Sandwich
1 1/2 tbl garlic, minced (22 ml)
1 1/2 tbl oregano, chopped fine or dried Greek oregano, to taste (22 ml)
1 tbl chopped fresh coriander or to taste (15 ml)
1 x juice of 2 oranges
1 x juice of 1 grapefruit
2 tbl olive oil (30 ml)
Dried chile, crushed (optional)
1 1/2 lb pork loin, centre cut, boneless (680 g)
Coarse salt and freshly cracked black pepper, to taste
Assembly
6 x small ciabatta bread
butter, softened, for spreading
mayonnaise, for spreading (optional)
mustard, for spreading
4 oz manchego cheese, cut in 6 slices (125 g)
Method :
Gherkins, sliced to taste in the sandwich or whole gherkins served on the side
Pre-heat oven to 325 degrees F.
Combine the garlic, oregano, coriander, orange juice, grapefruit juice, olive
oil, chile pepper and salt and black pepper together in a medium bowl. Marinate
the pork loin in the refrigerator for a minimum of 2 hours or overnight, turning
the pork every so often. Remove pork from marinade and pat dry. Transfer to a
small roasting pan. Roast for 11/2 hours or until thermometer registers 155 to
160 degrees F. Remove from oven and cover with aluminium foil and let rest 15
minutes. Cut into 1/2-inch slices.
Assembly:
Pre-heat panini press or sandwich grill. (Alternatively toast the sandwich in a
cast iron skillet or non-stick skillet on medium heat, pressing lightly with a
spatula.)
Slice the ciabatta bread, but don't cut all the way through so halves are still
attached. Spread the butter, mayonnaise and mustard on one half of the cibatta.
Add cheese, and sliced pork. Top with another slice of bread. Repeat to make 6
sandwiches in total.
Add the sandwich to the panini press. Toast sandwich until the cheese melts,
about 2 to 3 minutes. Cut in half, secure with tall toothpicks if desired.
Serve.
The combination of the orange and grapefruit juices makes a great marinade for
pork - it mimics the sour oranges you find in Cuba. Substitute your favourite
type of bread for the ciabatta. If you want to spice up the filling add some
chipotle (in adobo sauce) to the mayonnaise.