By John Scholl
A large pork loin was bestowed upon us and hastily thrown into the freezer whole. This loin stayed in the freezer, patiently waiting for a party where a lot of people needed to be fed. Sure, we could use it to make our Pig and Fig Roulade, but why not it to develop a new recipe?
We took our cues from the simple, traditional Cuban sandwich. Those Cuban flavors still shine, but they’re alongside some interesting smoke flavor and char texture from the grill.
3 pounds pork loin, butterflied
3 cups mojo – 2 1/2 for the marinade, 1/2 for basting
1/3 cup yellow mustard
40 dill pickle slices
1/2 pound thick sliced ham
2-ounce block Swiss cheese, sliced into ¼”-thick, 2-“-long batons
Swiss cheese, sliced
Cuban or French bread, sliced
1. Marinade the pork in mojo for 4 hours.
2. Preheat grill for indirect medium heat. Clean and oil the grate.
3. Remove the loin from mojo and lay sliced side up. Top with mustard, ham, pickles, then add Swiss cheese strips.
4. Roll the pork over the fillings and tie the roulade with butcher’s string.
5. Grill the roulade, turning every 5 minutes, for about 40 minutes – until the internal temperature reaches 165. With each turn, baste with reserved mojo.
6. Remove, cover with foil and rest while you preheat your sandwich press.
7. Cut the roulade into 1”-thick slices and place onto the bread. Top with sliced Swiss cheese and a squirt of mustard.
8. Press until bread is toasted, and serve.