La Floridita Cuban sandwich (media noche)

Menu Part: 
Cuisine Type: 
1 sandwich, about 13 ounces

This recipe features two different types of meat on a French baguette, making for a flavorful Cuban sandwich.


Mojo Criollo Marinated Pork
Yield: 37 to 38 lbs.
40 lb. trimmed pork loin
1/2 batch of mojo criollo sauce
2 cups marinade, reserved without any raw pork contact for drizzling post cooking

La Floridita Cuban sandwich (media noche)
1/4 vie de France baguette, untoasted
1.5 oz. yellow mustard (ballpark style)
2 1-oz. slices Swiss cheese
6 pickle chips
2 oz. sliced pit ham
2 oz. thinly sliced Mojo Criollo Marinated Pork (recipe follows)
1 oz. clarified butter-oil blend (if cooking on flat top-recommended)


To make Mojo Criollo Marinated Pork:

  1. In full-sized lexan, marinate pork in mojo at least 8 hours, overnight is best.
  2. Place marinated pork loins on full sheet pan that has roasting rack. Let meat come up to temp for about 1/2 hour before roasting.
  3. Roast pork in convection oven at 350°F until it reaches an internal temperature of 140°F. Pull out of oven and let rest.
  4. Chill pork and slice on slicer fairly thin. Drizzle pork with reserved, untainted marinade and toss well to coat meat. You will use this to build your Cuban sandwiches.

La Floridita Cuban sandwich (media noche)

  1. Slice baguette open, no hinge.
  2. Slather mustard on both heel and lid of baguette.
  3. Lay out one slice of cheese on heel of baguette, layer on pickles, ham and pork.
  4. Lay second slice of cheese on top of meats and press lid onto sandwich.
  5. Produce as many sandwiches as you can fit on full sheet pan, cover sandwiches with piece of parchment and then another sheet pan, flat side down. Weigh sheet down with #10 cans or cases of heavy product and chill overnight.
  6. Griddle in clarified butter for 3 minutes per side or place on panini grill and cook for one minute, rotate, then 30 seconds more.
  7. Slice on dramatic bias. Serve hot. 
Source: University of Washington

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