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Mojo sauce recipe cuban mojo

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Mojo sauce recipe cuban mojo

Ingredients

  • 1/3 cup pure essential olive oil
  • 6 garlic clove cloves, minced
  • 1/3 cup fresh orange juice
  • 1/3 cup freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cumin
  • 2 soft ciabatta or Portugese rolls
  • About 1/4 cup mojo sauce
  • two tablespoons mayonnaise
  • six to eight thin slices leftover Roast Leg of Pork with Fresh Herbs
  • 2 large, very thin slices of proscuitto or Westphalian pork
  • 4 slices Swiss or Italian Fontina cheese
  • 6 thin slices of tomato
  • 6 thin slices of red onion
  • 6 thin slices of sour pickle
  • two tablespoons melted unsalted butter
  • Coarsely chopped pickled jalapeos

Steps to make this recipe

Heat the essential olive oil in a tiny skillet. Add some garlic clove and prepare over moderate heat, stirring, until golden, a couple of minutes. Add some orange juice, fresh lemon juice, salt, pepper and cumin and prepare, stirring, until aromatic, about one minute. Transfer the sauce to some bowl to awesome.

Split the rolls lengthwise. Mix the mayonnaise with 1/4 cup from the mojo sauce and spread within the cut sides from the rolls. At the base halves, layer the pork, prosciutto, cheese, tomato, onion and pickle slices. Cover the sandwiches using the tops from the rolls and press gently.

Heat a medium cast-iron skillet. Brush the sandwiches using the melted butter. Insert them in the skillet and top having a heavy smaller sized skillet. Prepare over low heat before the meat is warmed through, the cheese is starting to melt and also the rolls are extremely crusty, about 4 minutes per side. Transfer the sandwiches to some work surface, cut them in two and serve with pickled jalapeos.

Make Ahead

The mojo sauce could be refrigerated for approximately five days. Provide 70 degrees before using.

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