Panini Files: Cuban Sliders Recipe

Panini Files: Cuban Sliders Recipe Photo: Katie Chudy
Richard Chudy•

You'd be hard "pressed" to find a better sandwich than a good Cuban. Great crusty bread, slow-cooked pork, melted Swiss, bright pickles and neon yellow mustard all come together to form a melted magical experience. Veering slightly off the Havana turnpike and spinning this classic ever so slightly, we modernize the dearly beloved sandwich with pickled mango, a fiery yet refreshing grapefruit mojo mustard and roast pork for days.

Panini Files: Cuban Sliders Recipe
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Prep Time
1
hour
Cook Time
4
hours
Servings
12
sliders
Panini Files: Cuban Sliders Recipe
Total time: 5 hours
Ingredients
  • 1 grapefruit
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh mint
  • 1 jalapeno
  • 1 lime
  • kosher salt
  • 1 cup Yellow mustard
  • 1 cup water
  • 1 cup cider vinegar
  • 4 cilantro stems
  • 4 mint stems
  • 1 teaspoon coriander seed
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon whole clove
  • 1/2 teaspoon whole allspice
  • 1/4 cup sugar
  • pinch of kosher salt
  • 1 mango
  • 6 - 8 pounds bone-in pork shoulder
  • 6 cloves garlic
  • 3 limes
  • 2 jalapeños
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh oregano
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh mint
  • 1 teaspoon cumin
  • a pinch of ground cinnamon
  • 1/2 teaspoon Chipotle puree
  • kosher salt
  • olive oil
  • 12 slider rolls
  • 1/2 pound pepper jack cheese
Directions
  1. Combine everything except the mustard in a blender and purée until smooth.
  2. Adjust seasoning with salt.
  3. In a bowl, whisk together with the mustard.
  4. Combine all ingredients except for the mango in a medium saucepan and bring to a boil to dissolve the sugar.
  5. Cool to room temperature.
  6. Place the mango in a large mason jar or other container and pour the brine over it.
  7. Seal the jar and refrigerate until ready to use. Pickles will last for about a week in the fridge and are even better the next day.
  8. In a blender, combine all ingredients except for the pork and olive oil.
  9. Purée until smooth, thinning with water or oil as needed.
  10. Coat the pork all over with marinade and place in a large container to marinate overnight.
  11. Remove from the fridge and pre-heat the oven to 375°F.
  12. Place the pork on a large roasting pan and season all over with salt.
  13. Roast the pork, rotating the pan every hour, until the pork registers 160°F, about 3 hours.
  14. Increase the oven to 425°F and cook the pork until the skin is very crispy, another 15-25 minutes.
  15. Remove from the oven and let rest at least 15 minutes before slicing into thin pieces.
  16. You may have leftovers, this is a good thing. Remove the top layer of skin separately and enjoy the crunchy cracklings as a snack.
  17. Build the sliders by spreading each half of bread with the mojo mustard, and top with slices of pork, cheese and pickled mango.
  18. Pre-heat a grill pan or large griddle over medium heat.
  19. Add the sliders, working in batches, and slowly cook them until the bread toasts, the cheese melts and the filling is warmed through.
  20. Press down with a heavy spatula or your hands to help them flatten, flipping as needed. They should take about 6-9 minutes per sandwich.
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