Let me first say that Bev pressure steamed the tough smoked bison ribs from the last post and they were delicious.
Several years ago while traveling thru South Miami, we stumbled into a little deli and ordered our first ever Cuban sandwich – had never heard of them before that. Over the years, we had them at various restaurants and always liked them a lot, especially at the little hole-in-the-wall place in Maryville.
With the recent discovery of Cuban bread at Kroger’s, we were now ready to make them at home. So we bought the bread along with some ham and Swiss cheese and we were ready to go. The traditional sandwich uses sliced roast pork, but on the day after BBQ day, we have some really good pulled smoked pork available.
Bev made up some Cuban mojo sauce from the following recipe, courtesy of tasteofcuba.com. She used half regular OJ and lime juice.
1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice or lime juice
(or equal portions orange juice and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it brown or it will be acrid tasting, just about 30 seconds should do it.
Add the sour orange juice, cumin and salt and pepper. STAND BACK; the sauce may sputter. Bring to a rolling boil. Taste and correct seasoning, if needed.
Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator.
I used a half-pound each of cheese and ham a nice layer of pork, dill slices, and spicy brown mustard. Here’s a couple of shots of the assembly - the ladies wanted less pickle on theirs – I put a double cheese layer on the bottom and single on top.
Have a great day and thanks for stopping by.