Make This Tonight/O Monte Cristo Cubano/Cubano Monte Christo

Supplies

Cubano Monte Christo

  • 5 tablespoons softened butter
  • 4-5 slices country ham
  • 4-5 slices swiss cheese
  • 4-5 slices pork mojo
  • 6 slices brioche bread
  • Clarified butter for frying

Sandwich Batter

  • 2 eggs
  • 1 cup milk

Pork Mojo

  • 2 ½ pound pork shoulder, large dice
  • 500 grams orange juice
  • 38 grams achiote paste
  • 1 gram cilantro
  • ½ serrano pepper
  • 30 grams sliced garlic
  • 3 grams ground cumin
  • ½ orange
  • 25 grams lime juice
  • 15 grams salt
  • ½ gram chili flake
  • 2 ½ grams fresh oregano
  • 45 grams grapeseed oil

Passo a passo

Cubano Monte Christo

  1. Butter all slices of bread.
  2. Neatly lay down the ham.
  3. Follow with cheese.
  4. Place a piece of buttered bread, butter side up, on top of the cheese.
  5. Add the pork mojo in the same manner.
  6. Place the last slice of bread on top of the sandwich, butter side down.
  7. Neatly trim the crusts, cut in half on the diagonal, and pack neatly away between parchment sheets.
  8. Carefully batter each half of the sandwich individually. Allow to sit in batter to fully soak in.
  9. Add a small ladle of clarified butter to a hot cast iron pan and carefully toast each side of the bread. Do not flip until a full golden crust has formed.
  10. Remove the sandwich from the pan and fry at 350 degrees until it is golden brown and the cheese inside is fully melted.
  11. Remove from oil and drain well.

Sandwich Batter

  1. In a large bowl whisk the egg and milk until well blended.

Pork Mojo

  1. Mix all the ingredients in a mixing bowl and add to the pork shoulder.
  2. Allow marinating overnight.
  3. Put everything in an 8-quart Dutch oven and cook in an oven at 325 degrees Fahrenheit for 3 hours.
  4. Allow to cool slightly and reserve.