Chuck (my husband) made this amazing pernil this past Sunday for Easter. It’s the Puerto Rican version of roast pork and packed with yummy garlicky, citrusy, islandy flavor. It’s also incredibly moist – it literally collapsed off the bone. It’s really good, but the best part? It means we’re making Cubans!
If you live in Manhattan and have never been to Cafe Habana, go. If you don’t live there, it’s worth a visit during your next trip. My apartment was right around the corner, so I probably ordered from here more often than I should admit. It’s also where my now husband and I went for our first date. Anyways, I seriously believe they have the best Cuban sandwiches. These however are a very, very, very close second.
- good bread
- thin sliced ham
- swiss cheese
- Split bread length wise.
- Layer with mustard, cheese, ham, & pernil.
- Layer with another slice of cheese and mustard. (This step is optional, but will help keep the sandwich together.)
- Grill or ideally, press the sandwich until the cheese is melted and the pork is warmed thru. Approximately 5-6 minutes on medium heat.
This would be even more delicious with mayo or some sort of garlic aioli. Unfortunately for us, we didn’t have any on-hand today.