Originally eaten by workers in the cigar factories of Havana, who call it a mixto, this robust sandwich is packed with flavour. Cubans eat plantains instead of potatoes, so that’s what the fries are made of (you can find them at most SA supermarkets).
Serves 6
For the marinade:
• 2 oranges, zested and juiced
• 2 lemons, zested and juiced
• handful each origanum and coriander, finely chopped
• 4 cloves garlic
• 1T ground cumin
• 1kg pork shoulder, skin removed
• handful each coriander, basil and parsley, roughly chopped
• ¼ cup olive oil • salt and pepper
• 3 green plantains (or sweet potatoes)
• 3 baguettes, cut lengthways
• 6T Dijon mustard
• 450g sliced Swiss cheese (or any mild, soft cheese)
• 200g sliced ham
Place all the marinade ingredients in a blender and pulse until smooth. Put the pork in a roasting tray, pour the marinade over and cover with foil.
Roast for 30 minutes at 220°C. Turn the oven down to 160°C and cook for another 2 hours, basting the pork every 30 minutes. Allow the pork to cool down before pulling it apart with a fork.
Mix the coriander, basil and parsley with olive oil and season to taste.
Peel the plantains, slice on a mandolin and set aside in a bowl of salted water.
Spread mustard on one half of a baguette and top with cheese and the herb oil. Scatter pulled pork, ham and gherkins on the other half. Carefully press the halves together and brush the top of the sandwich with butter, then cut in half.
Repeat with other two baguettes. Heat a griddle pan until smoking hot. Place the sandwiches top-side down on the griddle and use a heavy-based pan to press them down. Toast for 3 minutes.
Finish the sandwiches off in a 200°C oven to melt the cheese.
Pat the plantains dry and deep-fry in 225°C oil until lightly golden, then drain on a paper towel and season.
Serve chips with the hot sandwiches.
This is a true crowd-pleaser. Why not host a ‘cubano’ party and let your guests build their own sarmie? (Just don’t add lettuce and tomato, as that is an ‘unacceptable Americanisation’.)
Recipes and styling: Chiara Turilli
Photo: Andreas Eiselen
