Cuban Sandwich

Instructions

Yields

• Pork: 58%

• Ham: 90%

Pre-Preparation

1. If frozen, thaw pork under refrigeration at or below 41°F according to HACCP procedures for 2 to 3 days before cooking.

2. Preheat oven to 300°F.

Preparation

1. Place two defrosted pork roasts in each 4-inch full-size hotel pan.

2. Mix together the water, salt, pepper, cumin, and the first amount of mustard.

3. Pour brine over pork in hotel pans, filling the pans about three-quarters of the way up.

4. Cover each pan with parchment and foil.

5. Cook at 300°F for 4 to 6 hours, until a minimum internal temperature of 145°F is reached.

6. Shred while the pork is still hot.

7. Place the shredded pork back into the cooking liquid and cool according to HACCP SOP.

8. Cover and chill in the refrigerator overnight. Hold cold until service at 41°F or less if not assembling immediately.

9. Slice ham into 1/2 oz slices.

10. Slice the Swiss cheese into 1/4 oz slices.

If preparing for cook/chill/ship

1. Cook pork in 400°F oven for 8 minutes or until the internal temperature is 145°F.

2. Cool according to HACCP SOP.

3. Send pork, ham, and Swiss in separate hotel pans.

4. Reheat onsite in 375°F oven and cook until internal temperature is 165°F on the day of service. Hold hot until service at 140°F or higher.

Assemble the sandwiches

1. Spread 1 tablespoon of mustard on the bottom half of each bun.

2. Add 1 slice of ham (1/2 oz).

3. Add 1 slice Swiss cheese (1/4 oz).

4. Add 2 oz of shredded pork.

5. Add 2 pickles.

6. Place top bun on top of sandwich.

7. Arrange assembled sandwiches on sheet pans, about 50 sandwiches per pan.

8. Bake at 350°F for 15 to 20 minutes, until cheese is melted and the sandwich reaches an internal temperature of 165°F.

9. Hold hot until service at 140°F or higher.

Serving

Serving size: 1 sandwich

*Note on Allergens: some Buns have Egg, Soy, and/or Sesame Seeds, please be sure to check labels and note accordingly.

Recipe Source: Boulder Valley School District Food Services