Authentic Cuban Sandwich Recipe Florida, United States of America

Dry the pork with paper towels and season it with salt and pepper on all sides. Cook the pork in a large, oiled pan (use 2 tsps of olive oil) for 5-7 minutes, turning occasionally. Transfer to a sheet pan covered in foil, and roast in a preheated oven (450°F/230°C) for 18-20 minutes, or until cooked through. Let it rest for 5 minutes on the cutting board.

While the pork is searing, slice the cucumber into thin rings. Squash 1 garlic clove to flatten it, mincing the remaining garlic into a paste. Cut the peeled plantain into ¾-inch-thick (2 cm) rings and cut the rolls in half. Slice the lime into quarters. Coarsely chop the kale leaves after removing the stems.

In a bowl, mix the cucumber with smashed garlic. Combine the sugar, vinegar, a big pinch of salt, and water in a pan. Bring it to boil, then remove from heat and pour over the cucumbers and garlic carefully. Set it aside to pickle for at least 5 minutes. Stir occasionally.

Next, heat a small amount of oil (1 tsp) in a pan, add the plantain rounds and cook 3-4 minutes per side, until browned. Transfer to some paper towel to drain, and season with salt immediately.

Thinly slice the rested meat against the grain. Spread some mustard on the rolls halves. Add the sliced meat, cheese, and drained pickles to the roll bottoms, then cover with the roll tops. Heat 2 tsp of olive oil in a pan, add the sandwiches and press a heavy pot on top. Cook for 2-4 minutes per side, occasionally pressing down on the pot, until the rolls are crispy and the cheese has melted.

For the salad dressing, combine the garlic paste and the juice of all lime wedges in a bowl — season with salt and pepper to taste and stir in 2 tablespoons of olive oil. Mix the chopped kale and plantain rings in a separate dish, then add the dressing, salt, and pepper. Place the halved rolls onto a plate and serve with some salad.