Cuban Sandwich
Niman Ranch Smoked Ham and Roast Pork, Swiss, Mustard, Pickles
Butchers Jason and Melanie Schoendorfer of Babe's Meat & Counter | Miami
Adapted by StarChefs | March 2021
INGREDIENTS:
Smoked Ham:
(Yield: 1 ham)
1½ cups salt
8 teaspoons pink curing salt
2 cups brown sugar
1 teaspoon crushed red pepper
½ teaspoon black peppercorns
10 bay leaves
1 teaspoon fennel seeds
2 tablespoons thyme
1 tablespoon garlic powder
4 cloves garlic
1 onion, quartered
1 Niman Ranch ham
Italian Roast Pork:
(Yield: 1 pork shoulder)
540 grams salt
80 grams ground black pepper
36 grams crushed red pepper
20 grams dried rosemary
24 grams oregano
20 grams dried thyme
200 grams garlic powder
120 grams ground fennel seeds
40 grams ground cumin
1 Niman Ranch pork shoulder
6 to 8 onions, halved
Curry Bread & Butter Pickles:
(Yield: 1 batch)
12 seedless cucumbers, sliced on a mandolin
9 tablespoons salt
1.35 kilograms white sugar
1.1 kilograms white vinegar
640 grams apple cider vinegar
230 grams brown sugar
80 grams mustard seeds
8 grams celery seeds
8 grams curry powder
8 grams crushed red pepper
Yellow Mustard:
1.2 kilograms mustard powder
54 grams salt
20 grams turmeric powder
16 grams garlic powder
8 grams paprika
1.5 kilograms apple cider vinegar
To Assemble and Serve:
(Yield: 1 sandwich)
Butter
6-inch piece of Cuban bread, halved lengthwise
Swiss cheese
METHOD:
For the Smoked Ham:
In a large pot, bring salts, sugar, and 1 gallon water to a simmer. Place all remaining ingredients in a large, nonreactive container. Add hot liquid and stir to combine. Allow to cool, preferably overnight. The following day, using a brine injector, pump ham with brine, then fully submerge in brine. Allow ham to sit 4 to 10 days, overhauling every 2 days.
Rinse hams, transfer to walk-in, and let cool overnight. The following day, smoke at 150°F with fruit wood until internal temperature reaches 150℉. Let cool overnight, uncovered. Using a deli slicer, thinly slice ham. Portion out 2.5-ounce portions; reserve.
For the Italian Roast Pork:
In a large mixing bowl, combine salt, peppers, herbs, and spices. Rub pork shoulder with spice mix, making sure the surface and all parts are well-coated. Loosely cover, transfer to walk-in, and let sit overnight. The following day, preheat oven to 225°F. Set pork shoulder in a roasting pan over a bed of onions. Roast, covered, about 2.5 hours or until internal temperature reaches 150°F. Separate pork from juices, transferring juices to a nonreactive container to reserve. Let pork cool completely. Using a deli slicer, thinly slice pork shoulder. Portion out 2.5-ounce portions; reserve.
For the Curry Bread & Butter Pickles:
In a large, nonreactive container, combine cucumbers and salt; mix gently but thoroughly. Let rest in walk-in 1 to 2 hours. In a medium pot, add remaining ingredients and bring to a simmer, stirring to incorporate. Meanwhile, rinse cucumbers, then return them to the nonreactive container. Pour hot brine over cucumbers and mix well. Allow to rest overnight in walk-in. The following day, distribute to quart containers, making sure to submerge pickles in brine.
For the Yellow Mustard:
In a tall half pan, add dry ingredients and whisk to combine. Add vinegar and 1.5 kilograms water and mix thoroughly. Transfer mixture to a saucepan over medium-low heat and bring to a simmer. Continue to simmer 5 to 10 minutes or until desired thickness is reached.
To Assemble and Serve:
Butter the inside of both bread halves, then griddle butter-side-down until golden brown. Meanwhile, throw one portion of Italian Roast Pork onto the flat-top and add several spoonfuls of reserved pork juices. Top with cheese and continue to cook until cheese begins to melt.
Spread a light amount of Yellow Mustard on the inside of both bread halves. On one half, layer 1 portion Smoked Ham, warm Italian Roast Pork with cheese, then 5 to 6 Curry Bread & Butter Pickles. Top it with other bread half. Transfer the whole sandwich to the flat-top and press with a steak weight. Flip to finish both sides. Slice in half and serve hot.
