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Keto Tampa Cuban Sandwich

Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Servings: 6 sandwiches
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Rolls
  • 157 g vital wheat gluten
  • 84 g flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 2 tbsp butter, softened
  • 240 ml warm water 1 cup
  • 1 tbsp instant yeast
  • 1 tsp honey
Mojo Pork
  • 2268 g boneless pork shoulder 5 lbs
  • 240 ml Goya Mojo marinade 1 cup
  • 4 bay leaves
Sandwich Assembly
  • 113 g glazed ham, thinly sliced 4 oz
  • 28 g Genoa salami with peppercorns, thinly sliced 1 oz, 3 to 4 slices
  • 28 g Swiss cheese, thinly sliced 1 oz, 2 slices
  • 1 tbsp yellow mustard
  • dill pickles to taste
  • softened butter for grilling

Equipment

  • 1 Panini press

Method
 

  1. Marinate pork shoulder in Goya mojo marinade with bay leaves in a zip-lock bag overnight.
  2. Roast pork at 325°F for 3 to 4 hours until fork-tender. Let rest, then slice very thin.
  3. Make rolls: prepare dough per directions. Divide into 6 oval-shaped rolls, rise 30 to 40 minutes, brush with egg wash, bake at 375°F for 15 to 18 minutes. Cool.
  4. Slice rolls lengthwise. Layer ham, roast pork, salami, and Swiss cheese. Add pickles and mustard.
  5. Butter a hot skillet or panini press and cook sandwiches until golden brown and melty on both sides, pressing down firmly. Serve immediately.

Notes

The mojo marinade is the key - Goya makes it easy. Pressing the sandwich hard is essential for the authentic Cuban experience. Nutrition is estimated per sandwich.