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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.)

Ethan Mick

with Sweet Plantain & Kale Salad

Cuban Sandwiches

Pork Roast

Sandwich Rolls

Swiss Cheese

Garlic

Lime

Persian Cucumber

Black Plantain

Lacinato Kale

Whole Grain Dijon Mustard

Apple Cider Vinegar

Sugar

Ingredients

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.

Sear & roast the pork:

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.](#)

Prepare the ingredients:

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.

Make the pickles:

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.

Cook the plantain:

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.

Assemble & toast the sandwiches:

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!