Cuban Sandwiches and Tostones

Cuban Sandwiches and Tostones

Serves 4

For the Tostones and Chili Lime Mayo

2 unripe plantains

1/3 cup mayo

Zest and juice of 1 lime

1 T ketchup

1 T Mexican hot sauce of choice

Salt and Pepper to taste

Oil for frying

Peel and slice the plantains into 1 inch pieces.  Heat canola or vegetable oil in a medium pot to 350 degrees F.  Fry the plantains for 4-5 minutes.  Remove from oil and use two plates to smash the plantain pieces into flat discs.  Return to oil and fry for 4-5 minutes more or until golden brown.  Drain on a wire rack and season immediately with salt.

For the sauce, combine lime zest, juice, mayo, ketchup and hot sauce in a bowl and stir to combine.

For the Cuban Sandwich

1.5-2 lb pork shoulder

1 t dry oregano

Pinch of caynenne

1 t ground cumin

1 t smoked paprika

1 t garlic powder

½ tsp ground coriander

1 T apple cider vinegar or citrus juice

½ cup water

½ lb of thinly sliced black forest ham

4 kosher dill pickles

½ lb sliced Swiss cheese

4 hoagie/French sandwich rolls

Yellow mustard

Butter or Olive Oil for frying

Combine the pork (slice into pieces if needed), spices, vinegar and water in the pot of a pressure cooker.  Cook on high pressure for 45 minutes.  Let it naturally release pressure.  Remove the pork and cut off any large chunks of fat and remove any bones.  Slice/shred the pork into small pieces and remove any gristle or chunks of fat.  Add ¼ cup of the liquid from the pressure cooker to a skillet over medium high heat.  Add the shredded pork and cook, stirring often, for 5-7 minutes or until some pieces are crisp and browned.  Set aside.

To make the sandwich, spread mustard on both sides of the sandwich loaf.  Add a layer of ham, followed by pickles, then cheese and finally the roast pork. 

Add butter or olive oil to a skillet over medium heat.  Add the sandwich to the pan and press it down with another skillet.  Cook for 3-4 minutes then flip, press, and cook 3-4 minutes more.  Optionally you can cover the skillet or place it in a 400 degree oven to ensure the cheese is fully melted throughout.