A little while ago I watched a film called ‘Chef’ on Netflix starring John Favreau where he plays Carl Casper, a head chef at a major restaurant in California. He hits a snag when the owner of the restaurant tries to shackle his creativity and tie him down to cooking ‘classic’ proven dishes instead of being free to innovate and create something edgy and special. A high flying blogger and critic Ramsey Michel is heavily critical of Carl’s menu which starts a Twitter war between the two, Carl unfortunately being quite aggressive in his retaliation, not realising that Twitter is a very public forum to start a war of words. Ultimately this triggers a sequence of events that ruin his credibility and essentially ruins his career.
This gives Carl the opportunity to strip everything back and make something beautifully simple, tasty and fun. Traveling the country in a food truck making a huge impact with his iteration of the Cuban sandwich, he tries to rebuild his career and rebuild his fractured relationships with his family along the way. Its a brilliant film and I would recommend anybody watch it whether you are a food lover or not its a great ‘Feel good’ movie to watch on a Sunday night to help battle those lurking Monday blues.
Naturally I have spent a lot of time since watching the film researching the Cuban sandwich in its different iterations and disputed guises in and around the USA, making notes on equivalent ingredients to substitute the less available items on UK shores. Traditionally a Cuban sandwich is made from ‘Cuban’ bread which is baked in long, baguette style shapes with a crisp outer crust and a soft flaky middle, Ham, roasted pork, yellow mustard, Swiss cheese and pickles which is then pressed in a sandwich press called a Plancha. The bread being the main sticking point over here in the UK if you don’t have time to make it yourself.
In terms of the roast pork I wanted to give the sandwich a quick and easy alternative so slow roasting for hours for the sake of making one sandwich was never really a viable option for me! So I switched it up for some pork loin steaks and made a quick spice rub from salt, garlic, cumin, cinnamon and lime juice. So as blasphemous as this may be to the purists this is my homage to the iconic Cuban sandwich.
- 1 Panini roll
- Honey roast ham
- 1 Pork loin steak
- Large pickles, thinly
- 4 slices of Swiss or Emmental cheese
- Half a lime
Sprinkle 1/2 a teaspoon of each of the following onto a plate
- Garlic powder
- Preheat a griddle pan on a medium heat, cut the bread and lay the cheese onto the bottom half.
- Place to pork loin steak onto the plate and press into the spice mix, flip over and rub into the meat. Repeat for both sides.
- Add the pork to the pan, squeeze the juice of the lime directly onto the meat and cook for around 4 minutes each side. Remove and rest. Keep the pan on a low heat.
- Add the pork loin to the sandwich (you can slice it if you want) and layer the ham, pickles and any remaining cheese onto the sandwich. Add a good spread of the mustard onto the remaining bread and place on the top of the sandwich, Lightly butter the top and bottom of the bread.
- Turn the heat up on the griddle and add the sandwich to the pan, press down with a spare frying pan or plate to keep it compressed and on the heat. Keep it like this until browned and then flip it over to repeat.
- Remove your crispy Cuban from the pan and enjoy! Cut diagonally for really authentic detailing!