Hello My Fine Steemian Sandwich Friends! Here we are Week 41 of 
Steemit Sandwich Contest! I want to thank 
for hosting this lively contest each week. Amazing creations come together from some very talented Steemians.
How about a taste of Local?
Some of you may know we moved to Southwest Florida about a year ago. It’s always fun to explore the culture and foods when you get there. We have found a signature sandwich which has quite a rich history. Brought to Southwest Florida in the late 1800’s or early 1900’s when travelers from Cuba traveled back and forth for business and entertainment purposes.
In 2012 it was named the Signature Sandwich of Tampa Florida. source.
I would love to share this delicious local favorite with you! You prep a couple of days ahead but it is well worth it!
So come along, let’s make ...
Tampa's Signature Sandwich: The Cuban Sandwich
You will need!
- Boneless Pork Shoulder
Brine
- Oranges
- Rice Wine Vinegar
- Maple Syrup
- Sage, Rosemary, Thyme, Oregano
- Salt
- Garlic
- Bay Leaves
Mojo
- Olive Oil
- Oranges and Zest
- Limes and Zest
- Pepper
- Oregano
- Cilantro
- Mint
- Garlic
- Salt
- Cumin
Sandwich
- Thinly sliced Smoked Ham
- Swiss Cheese
- Cuban Bread or French Bread
- Yellow Mustard
- Bread and Butter Pickles
- Butter or Butter substitute
- Mayo
Peparation
2 days prior to serving
Brine the Pork Shoulder
Mix all brine ingredients in a bowl. Place the pork shoulder in a large covered bowl or zip lock baggie, pour ingredients over all, seal and refrigerate for 12 hours.
1 day prior to serving
Mojo Marinade
Remove shoulder from brine. Discard brine, rinse container and set aside.
Mix all Mojo Marinade ingredients and rub gently into pork shoulder.
The orange and lime will smell amazing combined with the cilantro, yummy stuff!
Place in baggie, pour remaining Mojo over all, seal and place in refrigerator for 12 hours.
Let’s cook, you’ve waited long enough!
Preheat oven to 300 degrees. Remove pork shoulder from Mojo Marinade. Place on rack above foil lined baking sheet. Insert Meat thermometer in thickest portion of shoulder.
Bake pork shoulder until internal temperature reaches 165 degrees.
Beautiful isn’t it?
Let stand 20 minutes, slice ¼ inch thick slices.
Assembly time! You’ve waited long enough!
- Slice roll, butter and place on griddle to toast. When toasted remove and set aside
- Now brown the ham slices and pork shoulder slices on griddle.
- Assemble on bread as follows: Mustard, Pork Shoulder, Ham, Swiss Cheese, Pickles, Mayo on top bun.
Now back to the griddle for final step!
Place the sandwich on the griddle. Place weighted pan on top of the sandwich (like a cast iron skillet) You want to smash the sandwich so it is very thin! Crazy right? Yep they do! Cook until browned and cheese is melted!!!
And here it is! Tampa’s Signature Sandwich! The Cuban!
And don’t forget the pickles. We used a spicy Bread and Butter pickle, truly great!
I hope you’ll try it! I wanted to share a taste of local with you all! Thanks again to
Thanks for stopping by!
And as always, blessings to you all