Ingredients:

  • 450g slow-roasted pork shoulder, shredded
  • 225g thick-cut deli ham, sliced
  • 170g Swiss cheese, block or thick slices
  • 125ml dill pickles, chopped
  • 60ml red onion, finely minced
  • 30ml pickled jalapeños, chopped
  • 45ml yellow mustard
  • 30ml mayonnaise
  • 2.5ml dried oregano
  • 2.5ml ground cumin
  • 2 large loaves Cuban bread (approx. 30cm each)
  • 45ml unsalted butter, softened

Instructions:

  1. Prep the protein. Shred the roasted pork shoulder (450g) and roughly slice the deli ham (225g). Note: Cold meat is actually easier to chop than warm meat.
  2. Gather the aromatics. Place the ham, pork, Swiss cheese (170g), pickles (125ml), red onion (60ml), and jalapeños (30ml) in a large pile on your cutting board.
  3. Perform the chop. Using a sharp knife, chop the pile repeatedly until the ingredients are in small, uniform pieces about the size of a chickpea.
  4. Add the binder. Drizzle the mustard (45ml), mayo (30ml), oregano (2.5ml), and cumin (2.5ml) over the pile.
  5. Finalize the mix. Continue chopping and tossing the mixture until it becomes a cohesive, velvety mass.
  6. Prep the bread. Slice the Cuban bread loaves (approx. 30cm each) lengthwise and spread the softened butter (45ml) generously on the outside crust.
  7. Fill the loaf. Pile the chopped mixture onto the bottom half of the bread, pressing it down slightly to ensure it stays put. Note: Don't be afraid to overstuff it slightly as it will compress.
  8. Heat the pan. Place a large skillet over medium heat. Once hot, add the sandwich.
  9. Press the sandwich. Place a heavy weight or another pan on top and cook for 5 minutes until the bottom is golden and the cheese starts to weep from the sides.
  10. Flip and finish. Carefully flip the sandwich and press again for 3-5 minutes until the bread is crisp and the center is steaming hot.