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Reubencito Sandwich
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Brief Description
Cuban sandwiches have become popular, and this version is from Chef Alberto Cabrero
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Main Ingredient
Pork
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Category: Sandwiches
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Cuisine: American
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Prep Time: 150 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://online.wsj.com/news/articles/SB10001424052702304256404579453530804285584
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Mar 22, 2014
Number of Servings:
Ingredients:
- 8 pounds - Pork picnic shoulder
- 10 cloves - garlic
- 1 teaspoons - dried oregano
- 1 tablespoons - salt
- 1/2 teaspoons - ground cumin
- 1 teaspoons - freshly ground black pepper
- 1/2 cups - Naranja Agria marinade such as Goya brand
- 1/2 cups - dry Sherry
- 2 tablespoons - olive oil
- 4 - bay leaves
- 3/4 cups - mayonnaise
- 3 tablespoons - ketchup
- 1 1/2 tablespoons - white vinegar
- 1 tablespoons - sugar
- 1 tablespoons - pickles finely chopped
- 1 1/2 teaspoons - white onion finely chopped
- 3 tablespoons - white truffle oil
- - Salt and freshly ground black pepper
- - Olive oil
- 8 ounces - roast pork see recipe step 1
- 12 ounces - pastrami sliced
- - Butter for bread
- 8 slices - thick-cut rye or crusty white bread
- 3/4 cups - truffle Thousand Island sauce see recipe step 3
- 4 ounces - sliced Swiss cheese
- 3/4 cups - sauerkraut
Directions:
1. Make roast pork: Pierce meat all over with a large knife. In a mortar, combine garlic, oregano, salt, cumin and pepper and mash to a paste. Rub paste all over pork, making sure to get inside knife slits. Place pork in a Ziploc bag. Add Naranja Agria, Sherry, olive oil and bay leaves, then seal and refrigerate overnight.
2. Preheat oven to 450 degrees. Remove meat from marinade, place in a roasting pan and cook, uncovered, 15 minutes. Then cover pork, lower temperature to 350 degrees and cook until fork tender, 4 hours. During final 15 minutes, uncover pork to crisp skin. Let pork rest 15 minutes before cutting into 2-inch chunks.
3. Meanwhile, make truffle Thousand Island sauce: Combine all ingredients in a small bowl and mix well. Place dressing in covered container and refrigerate several hours, stirring occasionally, so sugar dissolves and flavors blend.
4. Warm meat: Heat olive oil in a large skillet over medium heat. Add roast pork to skillet and cook until heated through, about 4 minutes. Set aside on a plate and tent with foil to keep warm. Repeat with pastrami.
5. Toast bread: Wipe skillet clean and set over medium-high heat. Butter bread on both sides. Place 2 slices in skillet. Use a spatula to press on bread and cook until flattened and golden brown, 2 minutes per side. Set aside and repeat with remaining bread.
6. Assemble sandwiches: Turn broiler on. Coat one side of all bread slices with Thousand Island sauce. Evenly divide roasted pork and pastrami among half the sauced bread slices. Then, top meat with cheese. Place open-face sandwiches on a baking tray. Set under broiler and cook until cheese melts, 4-6 minutes. Remove sandwiches from broiler and top with sauerkraut. Top with remaining bread slices and use your hands to press sandwiches together. Slice in half to serve.
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