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Cuban sandwich

Cuban sandwich

“There’s no better combination of flavours than in the Cuban at Pope Joan. As the menu says: ‘pulled pork, pickles ‘n’ cheese’. Please share.”
Brendan Stevens, via email

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Cuban sandwich

Serves 4
Cooking Time Prep time 25 mins, cook 4 hrs 10 mins
300 gm   pork shoulder, cut into 4cm pieces
½ tsp each   dried chilli flakes, ground cinnamon and smoked paprika
100 ml   olive oil
125 ml (½ cup)   whole-egg mayonnaise
1 tbsp   wholegrain mustard
4   ciabatta rolls or soft rolls
100 gm   kasundi (see note)
60 gm   cheddar, coarsely grated
1   carrot, coarsely grated
12   cornichons, thinly sliced, plus extra to serve
8   cos lettuce leaves


1 Preheat oven to 150C. Combine pork, spices, ½ tsp salt and three-quarters of the oil in a casserole. Stir to combine, cover and roast in oven until pork is tender and pulls apart easily (3-4 hours). Drain excess liquid, shred pork and set aside.
2 Meanwhile, combine mayonnaise and mustard in a bowl and set aside.
3 Heat remaining oil in a large frying pan over medium-high heat, add pork and stir occasionally starting to crisp (2-3 minutes). Set aside.
4 Increase oven to 180C. Split rolls in half and warm in oven (2-3 minutes). Spread bases with kasundi, then top with cheddar, pork, carrot, cornichons and lettuce. Spread tops with mayonnaise, sandwich and serve with extra cornichons.

Note Kasundi is an Indian tomato relish available from select delicatessens. If it’s unavailable, substitute spiced relish.

This recipe is from the November 2012 issue of Australian Gourmet Traveller.

RECIPE Pope Joan, Melbourne PHOTOGRAPHY William Meppem STYLING Geraldine Munoz


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