[Photograph: Morgan Eisenberg]
In theory, Cuban sandwiches should be a party hit. Packed with both roast pork and ham, melted cheese, pickles, mustard, and toasty, buttery bread, they’re bound to please a crowd. But the reality is their lengthy prep time (including slowly roasting pork shoulder) and involved assembly and pressing routine keep them from being a realistic option for feeding many hungry mouths. Until now: This simplified version relies on a few shortcuts, including using quick-cooking pork tenderloin in place of traditional roast pork, and pressing all of the sandwiches between two big sheet pans, in order to make a big, shareable batch all at once.
Published at Wed, 24 Apr 2019 09:50:14 +0000
