Cuban sandwich

• panini4

  cut in half

• butter↗25g g

  melted

• American yellow mustard↗6 tbsp tbsp
• honey‑roasted ham↗8 slices
• Gruyère↗100g g

  sliced, or another hard Swiss cheese

• pickles with dill↗4 large

  finely sliced

• oranges↗2

  zest and juice

• limes↗2

  zest and juice

• cilantro↗large handful of

  roughly chopped

• oregano↗small handful of

  leaves gathered and roughly chopped

• ground cumin↗2 tsp tsp
• garlic cloves↗5

  roughly chopped

• neutral oil↗1 tbsp tbsp
• pork shoulder↗1kg kg

  skinless

Step-by-step instructions

1. 1

   Start by preparing the mojo pork. Place all ingredients except the pork into a food processor with 1 tsp salt and a generous amount of black pepper. Blend until finely chopped. Alternatively, chop everything manually. Transfer to a large bowl or food bag and add the pork, mixing so it is well coated. If you have time, marinate in the refrigerator for at least 8 hours, up to 24 hours. This is optional but improves flavor and tenderness. (If you don’t have time to marinate, proceed to step two.)

2. 2

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Place the pork in a roasting pan with the remaining marinade, then tightly cover with foil. Roast for 30 minutes, then lower the temperature to 180 °C/160 °C with convection/gas 4 and roast for another 1 hour 30 minutes. (Or see the tip below for pressure‑cooker preparation.) Remove from the oven and let cool, then slice into thin pieces. If you don’t have time to wait for cooling, shred the meat with two forks (it won’t slice neatly while still warm). The cooled meat will keep in the refrigerator for up to three days in an airtight container.

3. 3

   Spread a little melted butter on the bottom of each panini, then layer mustard, the sliced mojo pork, ham, Gruyère and pickles. Cover with the top half of the panini, brush the top and bottom with the remaining melted butter. Transfer the sandwiches to a large skillet over low heat, then cover with a flat lid to press them. Place a heavy pot or jar on top to press, and fry each side for 4‑5 minutes until golden and the cheese melts. Cut in half before serving.