Cuban sandwich with mojo roast pork and ham (Sándwich cubano)

1. For the mojo, mix the crushed garlic with the orange and lime juice, cumin, oregano, olive oil and salt; turn the pork shoulder in it and marinate in the fridge for at least 4 hours (ideally overnight).

2. Roast the meat with the marinade in a covered tin at 160 °C for 3 hours until tender; rest for 15 minutes, then slice thinly.

3. Cut the Cuban bread (baguette can stand in) into 4 equal pieces and split lengthways.

4. Spread both inside faces with mustard, then layer: lengthways-sliced pickles, roast pork, ham and finally Emmental.

5. Butter the outside of the sandwiches and cook in a frying pan over a medium heat, pressed down with a heavy pot (or in a sandwich press), for 3-4 minutes per side until the bread is crisp and flat and the cheese has melted.

6. Cut diagonally in half and serve warm.

Tip: The "Cubano" was born in Florida, in the Cuban quarters of Miami and Tampa, as a workers' lunch – in Tampa they also add salami, which the two cities still argue about.