Serves 2
Ingredients
Roasted Pork Loin
1.5-2 kg pork loin
1 tablespoon Sweet Paprika
1 tablespoon cayenne pepper
3 cloves garlic, crushed
½ bunch parsley, chopped
60ml olive oil
2 tablespoons salt
Cubano Sandwich
2 pieces baguette, 15cms long, halved lengthwise
2 tablespoons aioli or mayonnaise
2 tablespoons Dijon mustard
4 slices manchego cheese
80g thinly sliced roasted pork loin
4 slices La Hoguera 18-month-aged Serrano ham
4 cornichons, thinly sliced
Method
Pork Loin - Combine paprika, cayenne pepper, garlic, parsley and oil and marinate the pork loin in the refrigerator overnight or at least 4 hours.
Preheat oven to 220⁰C. Remove pork from marinade and season with salt. Place into roasting dish and roast for 30 minutes. Turn the oven down to 180⁰C and cook for 30-35 minutes per kg or until internal temperature reaches 70⁰C. Allow to cool and slice thinly.
Sandwich - Spread bottom of baguette with aioli or mayo and top of baguette with mustard. Layer manchego cheese, pork loin, Serrano ham and cornichons on bottom half and top with second half.
Place roll in a hot sandwich press; cook until cheese has melted, it is warm in centre and crisp on outside. Slice in half and serve.
Pushed for time? This sandwich is just as tasty without the roasted pork loin.
