The famous Cuban sandwich from the film “The Chef” in one of its best versions: with marinated suckling pig and melted cheddar cheese. 100% GOURMET 100% IRRESISTIBLE
It’s been some time since one of our team members told us about the film “The Chef” and its famous Cuban sandwich. He talked about the recipe with such emotion and in such detail that we all ended up with our mouths watering. One day we finally decided to look at it and then the idea came up: Why not take this traditional recipe and make a version from our own area? A Cuban sandwich, adapted to our Segovia style, 100% GOURMET 100% IRRESISTIBLE
If you want to know how to make it, keep reading!
To make it you need:
Mojo de cochinillo
- 1 kilo piece of boned suckling pig leg
- 160 ml of extra virgin olive oil
- 3 oranges
- Juice of one lime
- 4 cloves of garlic, peeled and crushed
- Bunch of fresh coriander, chopped
- Bunch of fresh mint or spearmint (as preferred), chopped
- 1 teaspoon of oregano
- 1 teaspoon of crushed cumin
- 1 teaspoon of coarse salt
- Freshly ground pepper
- 250 g of boiled ham, sliced by hand
- 100 g of melted butter, for brushing
- Loaf or baguette, sliced to make 6 sandwiches. Or 6 soft rolls
- 12 slices of red cheddar cheese
- 12 large pickled cucumbers (we recommend the sweet and sour German ones)
- Yellow mustard
Start with the preparation. First, make the marinade for the suckling pig. Beat the oil with the juice and grated orange rind, lemon juice, garlic and all the herbs and spices needed (coriander, mint, oregano, cumin, salt and pepper). After beating them together well, put the mixture in a clean plastic bag with the meat and leave it to marinate for at least 12 hours in the refrigerator, turning it occasionally so that all the meat absorbs the flavour of the juice.
Next, preheat the oven to 180ºC and place the meat and marinade in a dish. Bake for 30 minutes at this temperature and then for 45 minutes at 125ºC. When ready, remove from the oven and leave to rest, covering the entire dish with transparent film (Careful! Wait a few minutes for the dish to cool or the film will burn).
Now the meat is ready to prepare our Cuban Sandwich Segovia Style.
To make the sandwich, toast the slices of bread (you can use a baguette, loaf or rolls, or the bread that you prefer: bread with seeds, grains, wholewheat, white bread…) on the griddle or in the toaster. While the slices are still hot, spread them on both sides with butter so that it melts in. Add some mustard.
This is the moment for starting to add the different ingredients. Cut the pickles into strips, prepare the boiled ham (if you like, you can grill it first), and add some rocket (arugula) and raw tomato slices. So that the suckling pig is the star of the show, you can grill the slices till they are golden brown and their flavour is enhanced. Be careful, if you cook them too long they can become very dry and you will have wasted all your efforts.
Put on as many layers as you like. Remember to spread the bread with butter and mustard each time you add a slice, or it will become very dry and impossible to eat.
As the final touch, give it a few moments on the griddle, to make the cheese melt into every layer.
Don’t wait any longer, take that first bite!!
EYou’ll find the suckling pig leg piece in our on-line store: http://www.tabladillo.es/producto/jamoncitos-de-cochinillo/
If you want to cook suckling pig in other ways, just take a look at our recipes: cochifrito , suckling pig canelloni , oven ready suckling pig …
SEGOVIA STYLE CUBAN SANDWICH
Imprimir RecetaIngredientes
- 1 kilo piece of boned suckling pig leg
- 160 ml of extra virgin olive oil
- 3 oranges
- Juice of one lime
- 4 cloves of garlic, peeled and crushed
- Bunch of fresh coriander, chopped
- Bunch of fresh mint or spearmint (as preferred), chopped
- 1 teaspoon of oregano
- 1 teaspoon of crushed cumin
- 1 teaspoon of coarse salt
- Freshly ground pepper
- 250 g of boiled ham, sliced by hand
- 100 g of melted butter, for brushing
- Loaf or baguette, sliced to make 6 sandwiches. Or 6 soft rolls
- 12 slices of red cheddar cheese
- 12 large pickled cucumbers (we recommend the sweet and sour German ones)
- Yellow mustard
Instrucciones
Beat together the oil, orange rind, orange juice, lemon juice, garlic, coriander, mint, oregano, cumin, salt and pepper.
Place the meat in a plastic bag with the marinade and leave for 12 hours (overnight) in the refrigerator, turning it over occasionally.
Preheat the oven to 180⁰C and put the marinated meat in a dish with the marinade. Bake for 30 minutes, then lower the temperature to 125ºC and bake for another 45 minutes.
Remove from the oven and leave to rest covered in transparent film.
After 30 minutes, cut the meat into thin slices. Put to one side.
Heat the griddle or sandwich-maker.
Cut the pickles into slices and spread the bread with mustard on the insides and paint with melted butter on the outsides.
On a hot griddle, brown the marinated suckling pig slices and the slices of boiled ham.
Spread the two halves of bread with mustard. Place two slices of meat on the bread and cover them with the ham.
Place the pickles on top and then two slices of cheese.
Cover with the other slice of bread and using a pastry brush, paint the top and bottom of the sandwich generously with melted butter.
Place the sandwich on the griddle and heat it until the bread is crunchy on the outside.