La Floridita Cuban sandwich (media noche)

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Latin
Serves: 
1 sandwich, about 13 ounces

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

Ingredients

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)

Steps

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

More From FoodService Director

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

FSD Resources