More: How to Make Cooking From Scratch Super Easy
A very long time ago, I was in Puerto Rico with my brother-in-law, who lived there for a time. He took us to lunch at a casual restaurant on a side street in Old San Juan and we ate the most delicious sandwiches. Years later I was back in Puerto Rico but couldn't for the life of me find the restaurant. So I had to re-create the sandwich at home!
Roast Pork, Cabbage & Garlic Butter Sandwich
(Makes 2 sandwiches)
For Roast Pork:
- 1 boneless, skin-on pork loin roast (about 5 pounds)
- 2 Tablespoons extra virgin olive oil, plus extra for roasting
- 1 Tablespoon chopped fresh rosemary or
- 1 1⁄2 teaspoons dried
- Sea salt
- 4 tablespoons (1/2 stick) butter
- 1 clove garlic, finely chopped
- 1 crusty baguette, halved crosswise and split lengthwise
- 4 slices mild cheese, such as provolone
- 4 ounces leftover roast pork (recipe below), thinly sliced
- 2 cups finely shredded green cabbage
- Salt and freshly ground black pepper
1. For the Roast Pork: Preheat the oven to 400°F. Place the pork loin, skin-side up, on a large rimmed baking sheet. Score the skin with a small, sharp knife at 1⁄2-inch intervals and rub with a little oil, the rosemary, and salt to taste.
2. Roast for about 1 hour, or until golden and crispy. (The internal temperature should read 145°F on a meat thermometer.) If the skin isn't crispy, turn the broiler on high and broil 3 to 5 minutes, until crispy. Let rest for 5 to 10 minutes and slice.
3. For the Sandwich: In a small saucepan, melt the butter over low heat. Add the garlic and cook, stirring, for 3 minutes, or until fragrant.
4. Toast the cut sides of the baguette under the broiler or on a grill pan over high heat.
5. Brush the garlic butter over the insides of the baguette. Divide the cheese, pork, and cabbage between the bottoms of the baguette pieces. Season with salt and pepper. Sandwich with the tops and serve.