Percy’s Mojo Pork Cubanos

By Roy Choi
Total Time: 30 minutes
Servings: 6

Ingredients:

• 6 ounces thinly sliced boiled ham
• Softened butter, for brushing
• Six 6-inch-long soft baguettes or heros, split lengthwise
• Yellow mustard, for brushing
• 3/4 pound thinly sliced Mojo-Marinated Pork Shoulder, or store-bought roast pork
• 1/2 pound thinly sliced Swiss cheese
• 3 half-sour dill pickles, thinly sliced lengthwise

Directions:

1. Heat a large cast-iron griddle or panini press. Add the ham slices to the griddle and cook over moderate heat, turning once, until browned in spots, about 1 minute. Transfer the ham to a plate.
2. Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 minutes. Transfer the baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, Swiss cheese and pickles on the baguette and close the sandwiches.
3. Generously brush the out-side of the sandwiches with butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh it down with heavy cans or a cast-iron skillet.
4. Cook the sandwiches over moderate heat until they’re browned and crisp on the outside and the cheese is melted, 3 minutes per side on a griddle or 3 minutes total in a press. Cut the cubanos in half and serve hot.

To prepare for his leading role in the movie CHEF, Jon Favreau, who also wrote and directed the film, apprenticed with one of Food & Wine Magazine’s “Best New Chefs”, Roy Choi.  This Cubano sandwich recipe also has a starring role in the film  – give it a try!

**EXCLUSIVE RECIPE FROM THE MOVIE CHEF**
In Theatres June 6^th
www.chefmovie.ca