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Cubano Sandwich

Chef Eric Ripert and Brian O’Donohoe
Restaurant/Operation Barça 18, New York City
Menupart Sandwiches 
Daypart Lunch, Dinner
Region Caribbean

Cubano Sandwich
Yield: 1 serving
Ciabatta roll 1
Aioli 1 Tbsp.
Dijon mustard 1 Tbsp.
Manchego cheese slices 2
Roasted pork loin, sliced thin (recipe follows) 3 oz.
12-month-aged Serrano ham, sliced very thin 3 oz.
Cornichons, sliced thin 4
1. Slice roll in half lengthwise. Spread bottom with aioli and top with mustard.
2. Layer manchego, pork, Serrano ham and cornichons on bottom half and top with second half.
3. Place sandwich on hot panini press; cook until warm in center and crisp on outside. Slice in half and serve.
Roasted Pork Loin
Yield: about 5 lb.
Smoked paprika 1 Tbsp.
Cayenne 1 Tbsp.
Garlic, minced 2 Tbsp.
Parsley, chopped 1 Tbsp.
Olive oil 1/4 cup
Pork loin, 6 lb. 1
Kosher salt 2 Tbsp.
1. Combine paprika, cayenne, garlic, parsley and oil; marinate pork loin overnight, refrigerated.
2. Remove pork from marinade and season with salt. Roast at 350F until internal temperature reaches 155F. Let cool; slice thin.

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