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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources