A classic Cuban sandwich with mojo-marinated pork, swiss, pickles, and lots of mustard. And also lots of butter, but let’s try to focus on the calorie-free mustard.
The other day I was discussing eye color with Charlotte’s friend Milo, who is four:
“What color are your mom’s eyes, Milo?” Green.
“What color are your dad’s eyes?” Yellow.
“Humans don’t have yellow eyes.”
“My dad’s not human.”
Aside from making the decision to start doing actual background checks on Charlotte’s friends, I’ve been making Cubanos. Lots, and lots, and lots of Cubanos.
Last week I shared the recipe for this Cuban Mojo-Marinated Pork, which is a totally awesome stand alone recipe. It is some of the tenderest, juiciest, crustiest meat I’ve ever had. But slap it on some buttery bread and smother it with swiss cheese, pickles, and mustard? Now we’re talkin.
I found the boiled ham in the lunchmeat section at the store. The recipe called for boiled ham, and after thinking to myself, “what the heck is boiled ham,” I asked someone in the meat department before even bothering to check. She led me right to this perfect little 6-ounce package that clearly says “boiled ham.”
I must have had a really stupid look on my face, because she pointed at the other lunchmeat packages: “See, you’ve got your honey ham, your smoked ham, lots of different kinds of ham. This one’s just boiled.” I felt idiotic and relieved that I didn’t have to ask for more information on boiled ham. Apparently a two word description of EXACTLY WHAT IT IS isn’t enough for me.
Make yourself at least one Cubano soon, or 4 or 5 if you’re normal. If you get really ambitious, you could even buy a food truck and start selling Cuban Sandwiches across the nation. It worked in Chef!
Source: People.com, who published the recipe from the chef who cooked for the movie “Chef.”
Here is the Cuban Mojo-Marinated Pork I used in the Cubanos. Soooo good: