Cubano Sandwiches from Chef

Paninis on homemade Cuban rolls with Mojo pork and other bits

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the herbs, garlic, salt, spices, and liquids in the marinade to a blender.

Step 2

Zest the orange and squeeze the lime into the blender and turn on and blend til smooth

Step 3

Add the pork into a ziplock bag and tip in the marinade.

Step 4

Slice the orange into disks and add this to the bag too.

Step 5

Squeeze out all the air and seal the bag shut, and leave in the fridge to marinade overnight

Step 6

Place the pork on a wire rack over a baking tray, reserve the excess marinade. This can be simmered for 10 minutes to make a delicious green sauce

Step 7

Bake the pork for 90 minutes at 220C or until the internal temp reaches 68C

Step 8

Slice it up

Step 9

Mix the starter ingredients together in a cup, cover with cling film, and leave at room temperature overnight.

Step 10

Add all the dough ingredients to a bowl with the started and mix thoroughly to combine.

Step 11

Knead for 10 minutes, then into an oiled bowl and cover with cling film and leave at room temp until doubled in size, approx 90 minutes

Step 12

Roll into a massive square a cm thick and cut in half.

Step 13

Roll each half up into a baguette the length of a baking tray

Step 14

Toss some semolina on 2 baking trays and lay the logs down on each one

Step 15

Cover in a way nothing is touching the top of the dough, and let rise for 60-90 minutes until doubled in size

Step 16

Spray the tops of the bread with water and bake for 20-25 minutes at 200C

Step 17

Simmer the green marinade for 10 minutes and can be spreader onto sandwiches for extra flavour

Step 18

Fry the ham slices

Step 19

Toast the inside of the bread in butter and layer on mustard, pickles, ham, cheese, pork, etc.

Step 20

Close the panini and toast each side with butter til the cheese melts, enjoy!