Cuban Sandwich

For the Cuban bread

1. In the bowl of a stand mixer fitted with a dough hook, add the bread flour, sugar, salt, instant yeast, lard, and lukewarm water.

2. Mix on medium-low speed while streaming in the remaining warm water until a smooth dough forms that slaps the side of the bowl.

3. Knead the dough for about 5 minutes until smooth and elastic, or until it passes the windowpane test.

4. Grease a large bowl with lard. Form the dough into a ball, place in the bowl, cover with plastic wrap, and let rise at room temperature until doubled in size.

   Then 30 min of waiting

5. Degas the dough and divide it into 5 oz (140 g) portions for individual rolls, or 12 oz (340 g) portions for long loaves.

6. Roll each dough portion into a thin rectangle 18–24 inches long, then tightly roll it up into a log with the seam side down.

7. Place the formed loaves on a parchment-lined baking sheet, cover loosely with plastic wrap, and let proof at room temperature until doubled in volume.

   Then 45 min of waiting

8. Preheat the oven to 375°F (190°C).

9. Uncover the loaves, lightly spray with water, and score each loaf lengthwise using a razor or sharp knife.

10. Bake for 25 minutes until golden brown and crisp. Remove from the oven and let cool completely on a wire rack.

    Then 25 min of waiting

For the lechon marinade

11. Whisk together the Dijon mustard and brown sugar in a bowl until smooth and caramel-colored.

12. Using a small sharp knife, stab deep cuts all over the pork butt.

13. Stuff a whole garlic clove into each cut.

14. Season the pork butt generously on all sides with kosher salt.

15. Coat the pork completely with the mustard-sugar marinade.

16. Place the pork in a deep baking dish or hotel pan, insert a meat thermometer into the thickest part, cover with parchment paper, and tightly wrap with aluminum foil.

17. Roast in the oven at 325°F (162°C) until the internal temperature reaches 150°F (65°C).

    Then 180 min of waiting

18. Uncover the pork, sprinkle brown sugar on top, increase the oven temperature to 350°F (176°C), and bake uncovered until the internal temperature reaches 160°F (71°C) and the surface is caramelized.

    Then 15 min of waiting

19. Remove the pork from the pan to a wire rack to chill completely.

    Then 60 min of waiting

20. Pour the pan juices into a jar and refrigerate; once chilled, separate the solidified lard from the liquid jus.

    Then 60 min of waiting

For the pickles

21. Combine the vinegar, water, kosher salt, dill seeds, coriander seeds, fennel seeds, allspice, cloves, garlic, red pepper flakes, jalapeño, and fresh dill in a small saucepan over high heat and bring to a boil.

22. Slice the cucumbers 1/8-inch thick using a mandoline or sharp knife, and pack them tightly into a glass jar.

23. Pour the hot pickling liquid over the cucumbers, seal the jar, and let sit at room temperature for at least 30 minutes.

    Then 30 min of waiting

For the sandwich assembly

24. Preheat a panini press or plancha to 355°F (179°C).

25. Using a meat slicer or sharp knife, slice the deli ham and cooled roast lechon pork as thinly as possible.

26. Slice an 8-inch length of Cuban bread in half horizontally.

27. Spread a zigzag of yellow mustard on the bottom slice of bread.

28. Fold and layer 3 oz of thin-sliced lechon on top of the mustard, then layer 3 oz of thin-sliced ham over the lechon.

29. Add a layer of pickle slices over the ham, followed by 2 slices of Swiss cheese, then close the sandwich with the top half of the bread.

30. Brush the heated panini press with the reserved rendered pork fat, place the sandwich on the press, and brush the top of the bread with more fat.

31. Press the sandwich firmly and cook for 5 minutes until the bread is crisp and golden and the cheese is completely melted.

32. Remove from the press, slice on a sharp angle, and serve immediately.