A traditional Cuban cocktail classic with a base of citrus and mint –a refreshing pairing for this hearty sandwich.
Halve baguette horizontally and spread the inside with Dijon and whole grain mustard.
Thinly slice Swiss cheese, chop spring onions, and halve pickles lengthways. Lay the ham on the bottom and topside of the opened baguette. Arrange the cheese, spring onions, and pickles on top of the ham. Spread the pulled pork shoulder on top and close the baguette.
Heat 2 cast iron pans over medium-high heat and brush one with lard. Carefully place the sandwich onto the brushed pan’s surface and brush more lard on top of the baguette. Press the Cubano with the other pre-heated pan, directly on top of the sandwich. Fry in the pan, on medium heat, turning once, for approx. 5 min., or until the cheese has melted and the crust of the bread is golden brown and crunchy. Enjoy!