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2 hours, 30 minutes
Recipe and photo by Chef Rosana Rivera
To prepare Romesco
Pre-heat oven to 375 degrees F.
In a blender, combine garlic, oregano, sazon, adobo, salt, olive oil, and vinegar. Pulse until smooth to make a marinade.
With a knife, make cuts on the surface of the pork approximately ¼ inch deep. Be mindful of any bones if your pork is bone-in.
Rub the marinade all over the surface, making sure some of the marinade goes into the cuts. Place on an oven proof dish, rack or pan. Cover with plastic wrap, followed by aluminum foil.
Roast in oven for 1 ½ hours. Uncover and remove the plastic and foil. Roast for another 30 mins until skin is lightly browned.
Allow to rest for about 1 hour or refrigerate overnight before slicing.
To prepare Cubano
Pre-heat a griddle or pan medium high heat.
Slice Cuban bread in half and portion out to 4 sandwiches, approximately 6 inches long each or as desired.
Layer the sandwich with 3 slices or approximately 1.5 ounces of roast pork, topped with 2 to 3 slices of ham, and 2 to 3 slices of Coppa.
Top with 1 to 2 slices of Swiss cheese.
Brush the griddle or pan with a light coat of oil or butter.
Place on the griddle and press with a weight, another pan or griddle top, or a weighted plate. Press down to compress the sandwich slightly. Lower the heat to medium.
Flip sandwich once the first side is light golden. Repeat on the other side. Press slightly.
Remove from griddle or pan, place on a cutting board.
Open the sandwich carefully, spread a thin layer of mustard (approx. ½ TBSP per sandwich) inside on both sides of the bread. Add the pickles on top of cheese or under meats.
Close sandwich and slice in half on a bias. Serve and enjoy!
For Roast Pork:
3 lbs. Pork Butt (Boston Butt or Picnic Shoulder)
4 Garlic cloves, peeled
2 sprigs fresh Oregano
1 TBSP Sazon spice mix
1 TBSP Adobo spice mix
1 TBSP Kosher Salt
2 TBSP Extra Virgin Olive Oil
2 TBSP Apple Cider vinegar
6 to 8 ounces sliced roast pork, thinly sliced
4 ounces (about 8 slices) thinly sliced deli ham, or more as needed
8 slices Volpi Traditional Coppa, or more as needed
4 slices sliced Swiss cheese, or more as needed
2 TBSP Yellow Mustard
1 cup sliced hamburger pickles, drained from liquid
1 loaf of Cuban style bread
Egg and Mortadella Sandwich
Southern Cubano Sandwich
Bresaola Tonnato & Escarole Sandwich
Grilled Cheese with Coppa & Red Onion Pancetta Jam