Live the American dream with star-spangled Cubano pork sandwiches, inspired by classic US diners.


  • 4 x 250g pork neck steaks
  • 1 loaf ciabatta or focaccia
  • American mustard
  • 120g (3/4 cup) sliced pickles
  • 8 thick slices carved leg ham
  • 12 slices Swiss cheese
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 60ml (1/4 cup) lemon juice
  • 180ml (3/4 cup) orange juice
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon finely chopped oregano


  1. Preheat oven to 180C. To make marinade, heat oil in a saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 8 minutes or until soft. Add remaining ingredients and 1 teaspoon freshly ground black pepper, and bring just to a simmer.
  2. Prick pork all over, add to marinade and cook, partially covered with a lid, for 1 hour or until very tender. Remove pork, reserving cooking liquid. Cool slightly, then shred pork.
  3. Meanwhile, simmer reserved cooking liquid over medium heat for 10 minutes or until reduced by half. Remove from heat, add pork, then season with salt.
  4. Cut ends from bread and discard, then cut widthwise into 4 pieces. Halve each piece horizontally, then spread the cut sides with mustard. Layer bottom pieces of bread with pickles, ham, pork mixture and cheese. Top with bread lids. Working in 2 batches, cook in a sandwich press for 5 minutes or until bread is toasted, cheese is melted and filling is warmed through. Alternatively, cook sandwiches in a preheated 180C oven for 15 minutes.