Tonight’s dinner is the irresistible, time-honored Cuban sandwich—with its origins on the island as early as the 1860s. We’re filling soft rolls with slices of tender, twice-cooked pork and melty Swiss cheese, along with crunchy homemade pickles. Then we’re pan-toasting the sandwiches, flattening them with a heavy pot to create that famous crust. To finish, we’re serving a salad of kale and fried sweet plantain, brightened up with a garlic-lime dressing. (Any black or brown on your plantain’s peel indicates that it’s ripe enough for this preparation.)
Ingredients
Ingredients
- 1 Pork Roast
- 2 Sandwich Rolls
- 4 Swiss Cheese
- 2 Garlic
- 1 Lime
- 1 Persian Cucumber
- 1 Black Plantain
- 1/2 Lacinato Kale
- 2 tbsp Whole Grain Dijon Mustard
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Sugar
Instructions
Instructions
Sear & roast the pork:
Preheat the oven to 450°F. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork; cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan; roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board; let rest for at least 5 minutes. Rinse and wipe out the pan.
Prepare the ingredients:
While the pork sears, wash and dry the fresh produce. Thinly slice the cucumber into rounds; place in a heatproof bowl. Peel the garlic. Using the flat side of your knife, smash 1 garlic clove once to flatten it. Mince the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the plantain; slice into ¾-inch-thick rounds. Halve the rolls. Quarter the lime. Remove and discard the kale stems; roughly chop the leaves.
Make the pickles:
While the pork roasts, add the smashed garlic clove to the bowl of cucumber. In the pan used to sear the pork, combine the sugar, vinegar, a big pinch of salt and ½ cup of water; heat to boiling on high. Once boiling, remove from heat and carefully pour over the cucumber-garlic mixture. Set aside to pickle, stirring occasionally, for at least 5 minutes. Rinse and wipe out the pan.
Cook the plantain:
While the pork continues to roast, in the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a plantain slice sizzles immediately when added to the pan, add the plantain; cook 3 to 4 minutes per side, or until browned. Transfer to a paper towel-lined plate; immediately season with salt. Carefully discard the oil and wipe out the pan.
Assemble & toast the sandwiches:
Find the lines of muscle (or grain) of the rested pork; thinly slice against the grain. Place the rolls on a work surface; spread a layer of the mustard onto each half. Divide the sliced pork, cheese and pickles (discarding the garlic and draining before adding) between the roll bottoms; top with the roll tops. In the pan used to cook the plantains, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches; place a heavy pot on top. Cook, occasionally pressing down on the pot, 2 to 4 minutes per side, or until the rolls are crispy and the cheese has melted. Transfer to a cutting board.
Make the salad & plate your dish:
While the sandwiches toast, in a bowl, combine the garlic paste and the juice of all 4 lime wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a medium bowl, combine the kale, cooked plantain and enough of the dressing to coat the salad (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Cut the toasted sandwiches in half; divide between 2 plates. Serve with the salad on the side. Enjoy!