Cubano
Mojo Pork Butt, Ham, Swiss Cheese, Mojo Aïoli, Mustard, Pickles, Sesame Hero
Chef Antonio Barbieri of Brown Bag Sandwich Co. | New York
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Pickling Liquid:
Yield: 5 kilograms
2.25 kilograms distilled vinegar
360 grams granulated sugar
150 grams kosher salt
150 grams garlic cloves
36 grams celery seeds
36 grams black peppercorns
24 grams dill seeds
15 grams coriander seeds
8 grams red chile flakes
100 grams fresh dill
60 grams mustard seeds
Pickles:
20 pounds Persian cucumber, cleaned and trimmed
250 grams kosher salt
Mojo Marinade:
Yield: 2 quarts
65 grams orange zest
35 grams lime zest
35 grams lemon zest
500 grams orange juice
400 grams lemon juice
345 grams lime juice
40 grams cumin
12 grams dried oregano
8 grams chile flakes
8 grams ground black pepper
160 grams yellow mustard
140 grams garlic
100 grams soy sauce
240 grams extra virgin olive oil
32 grams kosher salt
Mojo Pork:
1 pork butt
100 grams kosher salt
100 grams brown sugar
Mojo Aïoli:
Yield: 2 quarts
550 grams Kewpie mayonnaise
To Assemble and Serve:
Yield: 1 sandwich
1 sesame hero, halved lengthwise
25 grams yellow mustard
3 slices ham
2 slices Swiss cheese
15 grams clarified butter
METHOD
For the Pickling Liquid:
In a large pot over medium heat, add vinegar, sugar, salt, garlic, celery seeds, peppercorns, dill seeds, coriander seeds, chile flakes, and 2.25 kilograms water. Let simmer 4 minutes. Remove from heat and stir in dill and mustard seeds. Let cool.
For the Pickles:
In a large nonreactive container, add salt and 5 kilograms water. Whisk until combined and salt has fully dissolved. Add cucumbers, seal, and let sit overnight. The next day, strain cucumbers. In a separate nonreactive container, submerge cucumbers in 5 kilograms Pickling Liquid. Seal and let sit 10 days.
For the Mojo Marinade:
In a blender, combine all ingredients until smooth. Transfer to an airtight container and reserve.
For the Mojo Pork:
On a work surface, coat pork with salt and sugar. Transfer to a sheet tray and refrigerate 45 minutes. Coat pork in 500 grams Mojo Marinade. Wrap tightly in plastic wrap and refrigerate overnight. The next day, heat oven to 325°F. Transfer pork to a hotel pan and roast until internal temperature of the meat reaches 155°F. Reserve cooking liquid and meat separately. Let cool, then slice pork into desired size. Transfer to an airtight container and reserve.
For the Mojo Aïoli:
In a blender, add mayonnaise, 300 grams reserved Mojo Pork drippings, and 150 grams Mojo Marinade. Blend until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
On a work surface, cut 4 slices Pickles. Set aside. Coat bottom half of bread with 40 grams Mojo Aïoli. Spread mustard on bottom half followed by 4 slices Mojo Pork, ham, 4 slices Pickles, cheese, and top half of bread. Heat a panini press to 350°F. Brush bottom half of panini press and top half of sandwich with butter. Toast sandwich until bread is crispy and inside of sandwich is warm. Slice in half and serve.
