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Cuban sandwiches

  • Preparation Time8 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
Two 38-cm-long soft French or Italian bread loaves
65ml yellow mustard
115g thinly sliced boiled ham
8 lengthwise slices dill pickle (from about 2 pickles)
450g pulled slow-roasted pork shoulder, recipe follows
115g thinly sliced Swiss cheese
30g unsalted butter

For the slow-roasted pork shoulder

2 heaped tbsp black peppercorns
25 cloves garlic, (about 2 heads) peeled
10 whole cloves
1) Slice off about 2.5cm from the ends of the bread loaves and discard or save for breadcrumbs. Cut each loaf in half to make 4 rectangular loaves. Split each loaf in half lengthwise. Spread the inside of the bread with 1/2 tbsp mustard. On each of the bottom halves of bread layer 1/4 of the ham, pickle slices cut to fit evenly on top of the meat, 1/4 of the pork, and top with 1/4 of the cheese. Cover with the top halves of bread and, using your hands, press the sandwiches together.

2) Place a baking tray in the oven and preheat to 125C/Gas Mark 1/2. Melt 15g of butter in a large cast-iron skillet or frying pan over medium-low heat. Place 2 sandwiches in the skillet or pan and top with another cast-iron skillet, or similar, to weigh them down. Turn the sandwiches and weigh them down again. Cook the sandwiches until golden brown and hot, about 6 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining sandwiches and butter. Cut the sandwiches in half crosswise and serve immediately.

3) For the slow-roasted pork shoulder: Preheat the oven to 140C/Gas Mark 1.

4) In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.

5) Place the pork on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.

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