Recipe from Zak Pelaccio
Adapted by Melissa Clark
- Total Time
- 30 minutes, plus 2 days for pickling (optional)
- Rating
- 4(127)
- Notes
- Read community notes
The chef Zak Pelaccio went deep on the ubiquitous Cubano, and came up with this voluptuous, assertive sandwich of velvet-tender pork, salty cheese and crunchy, fiery bites of pickled jalapeño. It takes some time to make and assemble all the ingredients, but a fair amount of it can be done ahead of time and the result, served for a weekend dinner or afternoon feast, is deeply complex and endlessly delicious. —Melissa Clark
Featured in: THE CHEF: ZAK PELACCIO; The Familiar Cubano, With a Kiss of Complexity
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Ingredients
Yield:4 sandwiches
- 4 or 5jalapeño peppers
- 2cups white vinegar
- ½small white onion, thinly sliced
- 1teaspoon salt, more to taste
- 2egg yolks
- 1small garlic clove, chopped
- ½teaspoon Dijon mustard
- ⅓cup extra virgin olive oil
- ⅓cup canola oil
- Freshly squeezed juice of ½ lemon
- Salt to taste
- ¾pound pork shoulder, shredded
- 2baguettes, ends trimmed, halved crosswise and lengthwise
- 1cup grated aged Gouda cheese (about 4 ounces)
- 12slices prosciutto (about 5 ounces)
- 1teaspoon extra virgin olive oil
For the Pickled Jalapeños
For the Aioli
For the Sandwich
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
291 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 12 grams protein; 540 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
At least 2 days before serving time, prepare jalapeños, if desired: place peppers in a heatproof bowl. In a saucepan, warm vinegar, onion and salt over medium-low heat for 5 minutes, stirring to dissolve salt. Pour liquid over jalapeños and let cool to room temperature. Cover and refrigerate for at least 2 days and up to 2 weeks.
Step
2
To make aioli in a food processor combine egg yolks, garlic and mustard. With motor running, add oils in a slow, steady stream. Blend in the lemon juice and salt. Refrigerate until ready to use.
Step
3
When you are ready to make sandwiches, seed 2 jalapeños and cut lengthwise into thin strips (alternatively, you can use purchased pickled jalapeños). Warm roasted pork in a microwave or small skillet. Spread the inside of the baguettes with aioli. Divide remaining ingredients (except oil) among 4 sandwiches, layering cheese, jalapeños, prosciutto and pork. Top with remaining baguette half.
Step
4
Heat a large skillet over high heat. Place a second skillet, preferably a cast-iron one, over high heat at the same time (it should be slightly smaller than the first skillet). When pans are very hot, add oil to the larger skillet. Place each sandwich in oil (cut sandwiches in half if they do not fit), and press second skillet on top, weighing it down with a heavy item to flatten. Cook until bread is golden and cheese is melted, 1 to 2 minutes a side.
Ratings
127
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Cooking Notes
Mariah
Adjustments:
1 jar of Mancini fried peppers seemed to help, although the recipe instructions for pickling at home was pretty straightfoward.
Trader Joe's aioli also helped.
I made the sandwiches two at a time, using a full tea kettle as the weight. It was slightly awkward. I also kept the completed cubanos warmed in the oven.
To transport: wrapped them in wax paper, put them in a Corning ware casserole, covered the sandwiches with a clean kitchen towel and glass lid.
Served with tostones.
CC
Every pork sandwich is not a Cuban. This may be delicious but change the name.
Terrific with Cuban Pork
I made this with Mellisa Clark’s Garlicky Cuban Pork. The pork itself was insanely good, but the sandwiches cooked on a panini press with the pork, prosciutto, and Gouda were great. I struggled a bit with the aioli (my first aioli). Got it on the second try, but ended up adding way more Dijon than was called for as I felt the mustard flavor was not strong enough. I used high quality dill pickles instead of the jalapeños because, well, kids. But it sounds great with the jalapeños.
AlanM
I like this recipe. What even is a “real” Cubano? I order them whenever available, and ~always~ request something other than Swiss cheese (usually provolone if available). I would advise people to resist the urge to use sturdy French baguettes. Softer rolls, with some “give”, work much better, imo. The inclusion of prosciutto is genius.
Mary from Erie
Shouldn’t the pork shoulder be cooked?
Katherine
Don't care what all the critics say, it is delicious. Made as written, home-pickled jalapeños and home-made aioli. However, used Dinosaur Barbeque pulled pork, which does have a good bit of sauce on it. No doubt that altered the taste some. Used Pasta's stretch bread (a Syracuse thing) : one loaf made 4 sandwiches exactly, and it is softer than a baguette, which was a plus. Crust is more chewy, less crisp. Bill loved it, so did I. Used leftover jalapeños in black beans and rice.
Will
I don't care what you call it. This variation is better than any "authentic" Cuban sandwich that I have had. And even at that, I cheat. With canned pickled jalapenos and mock aioli, (mayo with garlic, lemon, etc), and the pulled pork from last summer's grill, it is dead-quick and delicious.
Mariah
Adjustments:
1 jar of Mancini fried peppers seemed to help, although the recipe instructions for pickling at home was pretty straightfoward.
Trader Joe's aioli also helped.
I made the sandwiches two at a time, using a full tea kettle as the weight. It was slightly awkward. I also kept the completed cubanos warmed in the oven.
To transport: wrapped them in wax paper, put them in a Corning ware casserole, covered the sandwiches with a clean kitchen towel and glass lid.
Served with tostones.
Lydia Alco*ck
You can leave them off of yours, if you are concerned. I’m thinking about my fermented roast hatch Chile’s for my sandwich because it sounds delicious.
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