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MOJO Cubano Sandwich – Better Than Cuban

MOJO Cubano Sandwich – Better Than Cuban

MOJO Cubano Sandwich - Better Than Cuban | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

Chef Zach Pike has taken the classic Cuban sandwich and gussied it up with delicious, marinated pork, homemade mustard, pickled onions, and a sweet & spicy mojo sauce. Give this one a try - your taste buds won't be disappointed!

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Yields8 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

 3 lbs boneless pork loin
 8 oz thinly sliced spicy capicola
 1 cup shredded white cheddar
 8 ciabatta buns
Pork Marinade
 1 tbsp pasilla chili powder
 1 tbsp guajillo chili powder
 1 tbsp smoked paprika
 1 chipotle pepper, minced
 1 tbsp cumin
 4 garlic cloves, minced
 1 tsp salt
 1 tsp pepper
 ¼ cup orange juice
 2 tbsp lime juice
 1 cup cilantro
Mustard
 ¼ cup water
 ¼ cup apple cider vinegar
 ¼ cup honey
 1 tbsp crushed red pepper
 ½ cup mustard seeds
Pickled Red Onions
 ½ cup water
 ½ cup red wine vinegar
 ½ cup sugar
 1 tsp salt
 ½ cup thinly sliced red onion
Mojo Sauce
 2 roasted poblano peppers
 ¼ cup thinly sliced red onion
 2 tbsp lime juice
 2 tbsp honey

Prepare the Marinade
1

Combine all ingredients for the marinade in a high-speed blender and blend until smooth.

2

Cover the pork loin with the marinade and refrigerate overnight.

Pickled Red Onions
3

Combine the water, red wine vinegar, sugar, and salt in a saucepan and heat until the sugar has dissolved.

4

Add the thinly sliced red onions to the saucepan, remove from heat, and refrigerate overnight.

Cook the Pork Loin
5

Cover the pork loin with aluminum foil and cook at 250°F for 2 1/2 - 3 hours, until the internal temperature reaches 160°F.

6

Remove from the oven and allow to cool. Once cooled, slice thinly.

Mustard
7

Simmer all ingredients for the mustard in a small saucepan over medium heat for about 30 minutes. Remove from heat and let cool.

Mojo Sauce
8

Combine all ingredients for the mojo sauce in a high-speed blender and blend until smooth.

Assembly
9

Start by toasting the ciabatta bread.

10

Spread a bit of mustard onto each side of ciabatta bread and drizzle with mojo sauce.

11

Add some shredded white cheddar to the bottom half of the bun, then layer on several slices of spicy capicola followed by some of the sliced pork loin.

12

Add a bit more shredded cheddar on top of the pork loin followed by some of the pickled onions and the top half of the bun.

13

Place the sandwich onto a preheated panini press and cook for about 5 minutes.

14

Slice, serve, and enjoy!

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If you are in Arizona get your happy ass out to Wickenburg and have the best sandwich ever! Tell Zach - Jason from Dads That Cook says, What's UP! 

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Ingredients

 3 lbs boneless pork loin
 8 oz thinly sliced spicy capicola
 1 cup shredded white cheddar
 8 ciabatta buns
Pork Marinade
 1 tbsp pasilla chili powder
 1 tbsp guajillo chili powder
 1 tbsp smoked paprika
 1 chipotle pepper, minced
 1 tbsp cumin
 4 garlic cloves, minced
 1 tsp salt
 1 tsp pepper
 ¼ cup orange juice
 2 tbsp lime juice
 1 cup cilantro
Mustard
 ¼ cup water
 ¼ cup apple cider vinegar
 ¼ cup honey
 1 tbsp crushed red pepper
 ½ cup mustard seeds
Pickled Red Onions
 ½ cup water
 ½ cup red wine vinegar
 ½ cup sugar
 1 tsp salt
 ½ cup thinly sliced red onion
Mojo Sauce
 2 roasted poblano peppers
 ¼ cup thinly sliced red onion
 2 tbsp lime juice
 2 tbsp honey

Directions

Prepare the Marinade
1

Combine all ingredients for the marinade in a high-speed blender and blend until smooth.

2

Cover the pork loin with the marinade and refrigerate overnight.

Pickled Red Onions
3

Combine the water, red wine vinegar, sugar, and salt in a saucepan and heat until the sugar has dissolved.

4

Add the thinly sliced red onions to the saucepan, remove from heat, and refrigerate overnight.

Cook the Pork Loin
5

Cover the pork loin with aluminum foil and cook at 250°F for 2 1/2 - 3 hours, until the internal temperature reaches 160°F.

6

Remove from the oven and allow to cool. Once cooled, slice thinly.

Mustard
7

Simmer all ingredients for the mustard in a small saucepan over medium heat for about 30 minutes. Remove from heat and let cool.

Mojo Sauce
8

Combine all ingredients for the mojo sauce in a high-speed blender and blend until smooth.

Assembly
9

Start by toasting the ciabatta bread.

10

Spread a bit of mustard onto each side of ciabatta bread and drizzle with mojo sauce.

11

Add some shredded white cheddar to the bottom half of the bun, then layer on several slices of spicy capicola followed by some of the sliced pork loin.

12

Add a bit more shredded cheddar on top of the pork loin followed by some of the pickled onions and the top half of the bun.

13

Place the sandwich onto a preheated panini press and cook for about 5 minutes.

14

Slice, serve, and enjoy!

MOJO Cubano Sandwich – Better Than Cuban

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