Cuban Sandwich

A recipe from Georgia Department of Education School Nutrition

Cuban sandwiches, also known as Cubanos, are flavorful, pressed sandwiches filled with juicy pork, Swiss cheese, ham, pickles, and mustard spread. This delicious sandwich is a hit with students, selling out, when tested at schools in Jackson and Clinch County.

Ingredients:

50 each Bread, WG, hoagie
3 pt Honey Mustard Spread
4 lbs + 12 oz Pork, pulled
1 cup Juice, orange
1/2 cup Juice, lime
2 tbsp Spice, paprika, ground
2 tbsp Spice, garlic, granulated
1 tbsp Spice, onion, powder
1 tbsp Oregano, dried
2 tsp Spice, cumin, ground
3 lbs + 2 oz Ham, all natural, deli sliced
50 slice Cheese, Swiss, slices
200 each Pickles, dill, low sodium, thin sliced

Steps:

Day Prior to Service

Using a mixing bowl, whisk together orange juice, lime juice, paprika, granulated garlic, onion powder, oregano, and cumin.
Place pulled pork into a pan and pour the mixture over the pulled pork and mix well to coat.
Cover, label, date and place in the cooler. This will allow the flavors to penetrate throughout the pork overnight.

Hold at 41°F or below.

Day of Service

Preheat convection oven to 350°F.
Smear 2 tablespoons of the Honey Mustard Spread on the inside of the hoagie bun.
Place 1 ounce of sliced ham in each sandwich.

Fold slices of ham in half. This creates a fuller sandwich.

Top the ham with 4 pickle slices. Then add 1.5 ounces of seasoned pulled pork.
Cut stacks of Swiss cheese slices in half. Add two halves on top of the pork, covering all pork.
Close the sandwich and place on sheet pans that have been generously sprayed with pan spray.
Spray the top of the bun generously with pan spray.

For best texture, the Cuban sandwiches should be baked on sheet pans without parchment paper.

Then place 2-3 sheet pans on top of the Cuban sandwiches to press down and compress the sandwich.
Bake until light brown and toasted, approximately 12 minutes.

Cook to 135°F or higher.