Cuban Sandwich

kingarthurbaking.com

Mike Hall

Rolls

4 cups (480g) King Arthur Unbleached All-Purpose Flour

4 teaspoons (14g) granulated sugar

2 teaspoons (12g) salt

2 ¼ teaspoons instant yeast or active dry yeast

4 tablespoons (57g) butter or 3 tablespoons (42g) lard, cut into small pieces

1 ¼ cups (283g) water, lukewarm

Roast Pork and Marinade

1 ¼ pounds (567g) boneless pork: roast, ribs, chops, or pork tenderloin

3 tablespoons (43g) garlic, minced

3 tablespoons (14g) parsley, minced

1 tablespoon (7g) paprika, (preferably hot)

2 teaspoons cumin

1 teaspoon black pepper

1 teaspoon (6g) salt

2 tablespoons (28g) lime juice

2 tablespoons (25g) vegetable oil or olive oil

Sandwich filling

sliced roast pork (from above)

¼ to ⅓ pound (114g) thinly sliced smoked ham

¾ pound (340g) Swiss cheese, thinly sliced

1 ½ (312g) large "pickle barrel" pickles

4 tablespoons (57g) butter, melted or ¼ cup (49g) olive oil

Directions at kingarthurbaking.com

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