1 (1 1/4 pound) boneless pork roast
or pork tenderloin
3 tablespoons minced garlic
3 tablespoons minced parsley
1 tablespoon paprika (preferably hot)
2 teaspoons ground cumin
ground black pepper
1 teaspoon salt
2 tablespoons lime juice
light corn syrup
2 tablespoons vegetable or olive oil
Sliced roast pork
3/4 pound thinly sliced
3/4 pound thinly sliced Swiss cheese
4 dill pickles, sliced
3 tablespoons butter or olive oil
In a large bowl, combine all of the ingredients and stir
till the dough starts to leave the sides of the bowl. Transfer the dough to
a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes,
or until it begins to become smooth and supple.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover
the bowl or bucket, and allow the dough to rise till puffy though not necessarily
doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently
fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn"
helps eliminate some of the excess carbon dioxide and redistributes the yeast's
food, both imperative for optimum yeast growth.
Combine the ingredients as directed at left, using a flat
beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to
Transfer the dough to a lightly greased bowl or dough-rising bucket,
cover the bowl or bucket, and allow the dough to rise, with a turn, as directed
Bread Machine Method
Place all of the ingredients into the pan of your
machine, program the machine for Manual or Dough, and press Start. Examine the
dough about 10 minutes before the end of the final kneading cycle, and adjust
its consistency with additional water or flour as needed, to produce a smooth,
supple dough. Allow the machine to complete its cycle.
Divide the dough into six pieces, and shape each piece into a rough log.
Let the logs rest for 15 minutes, covered, then shape each piece into a smooth
batard shape (a log about 8 inches long, slightly tapered at each end). Sprinkle
a baking sheet with cornmeal, and place the loaves on the baking sheet.
Let the loaves rise, covered, for 1 hour. Brush or spray them with water,
and slash one long lengthwise slit down the middle of each loaf.
Heat the oven to 375 degrees F while the loaves are rising.
Transfer the loaves from the cornmeal-sprinkled pan to your oven stone (if
you have one), or leave them on the pan and place them in the preheated oven
(if baked on a sheet pan, the loaves will be slightly less puffy). Bake the
bread for 16 to 18 minutes, or until it's golden brown. Remove it from the
oven, and cool it on a wire rack. The loaves may be made one day in advance
and stored at room temperature, or several weeks in advance and frozen. Yield:
6 sandwich loaves.
Roasting The Pork
Mix all of the marinade ingredients together (all of
the ingredients except the pork), and rub this mixture over all surfaces of
the pork. Cover well, and refrigerate for 6 to 24 hours.
Place the pork in a roasting pan or ovenproof dish, and roast it in a preheated
425 degree F oven for 30 to 40 minutes, basting occasionally with the pan juices,
until a meat thermometer inserted into the center of the roast registers 160
degrees F. Remove the pork from the oven, and cool it completely before slicing
Slice the Cuban loaves in half horizontally. Brush the
cut surfaces of the rolls with olive oil, soft butter or the remaining pan juices.
Layer the sandwiches as follows: Swiss cheese, sliced pickle, ham, sliced roast
pork, then additional cheese.
Now comes the somewhat challenging part. You want to grill these sandwiches,
top and bottom, while at the same time flattening them slightly. This helps
meld all of the filling ingredients. Heat two large skillets, or a grill and
one skillet, to medium-hot. Lightly grease the grill and/or skillets. Place
the sandwiches in the greased pan(s). Top them with a piece of parchment paper,
then the remaining skillet (or flat sheet pan, or other heavy, flat, non-meltable
object -- the point is to weigh them down). Press down firmly on the top pan,
and weigh it down. A teakettle filled with water makes a good weight, as does
a clean brick wrapped in aluminum foil.
Grill the sandwiches for 5 to 8 minutes over medium heat, checking often
to make sure the bottoms aren't burning (we burned our first attempts to
a crisp). Adjust the heat downward if the bottoms are becoming brown after only
a couple of minutes. Turn the sandwiches over and grill for several more minutes,
until they're crisp on both sides.
Yield: 6 sandwiches, 12 servings
Posted by Olga at Recipe Goldmine 3/27/02 7:33:25 pm.