We met Jeff in Cuba three years ago as he ran screaming from a cockroach in a dark cave. In honour of our meeting place, he put together this delicious Cuban favourite served with mojitos and a homemade vanilla bean ice-cream for dessert.
Cuban or Ciabatta bread, sliced
Sweet ham, thinly sliced
Pork loin or shoulder
Thin dill pickle slices
1. Marinade the pork in 1 cup cilantro, 1/4 cup mint, 2 tablespoons of crushed garlic, 1/4 cup olive oil, the juice of 2 limes, the juice of 1 orange, and 1 tablespoon of zest from the lime and orange for 24 hours.
2. Roast the pork for 20-30 minutes on 200C. Allow to rest for 5-10 minutes before slicing thinly. (Cooking time may vary depending on the size of loin you use).
3. Preheat a sandwich press or large frying pan.
4. Set half the bread slices out and spread a thin, even layer of mustard. Layer the cheese, followed by the ham and pork. Finally layer the pickles and place the other bread halves on top to form a sandwich.
5. Brush the outside crusts with butter and place the sandwiches in the press or pan.
6. Cook for about 5 minutes or until the sandwich is heated through and the cheese is melted.
To make the ice-cream
30 ml Havana Club Dark Rum
Seeds of 2 vanilla pods
1/4 cup Cuban honey
1/4 cup sugar
1. Mix all ingredients with a hand processor or bar mix and transfer to the ice-cream maker.
2. Process for 30 minutes or until thickened.
3. Place in freezer ready for dessert.
About the Chef:
Jeff attended George Brown College in Toronto where he completed his training as a chef. He loves cooking Southern U.S. style BBQ foods and wishes people would just eat the chef's menu when ordering at a restaurant instead of making requests that change the item completely.
You can currently find Jeff running the kitchen at Cafe Nostalgica in Ottawa though in the future, he hopes to learn the art of sushi.
Thank you Jeff for sharing your recipe with us and we hope everyone at home enjoys this tasty Cuban sanga!!