5 Ninth's Cubano

• 4 or 5 jalapeno peppers
• 2 cups white vinegar
• 1/2 small white onion, thinly sliced
• 1 teaspoon salt, more to taste
• 2 egg yolks
• 1 small garlic clove, chopped
• 1/2 teaspoon Dijon mustard
• 13 cup extra virgin olive oil
• 13 cup canola oil
• Freshly squeezed juice of 1/2 lemon
• Salt to taste
• 3/4 pound pork shoulder, shredded
• 2 baguettes, ends trimmed, halved crosswise and lengthwise
• 1 cup grated aged Gouda cheese (about 4 ounces)
• 12 slices prosciutto (about 5 ounces)
• 1 teaspoon extra virgin olive oil

1. At least 2 days before serving time, prepare jalapenos, if desired: place peppers in a heatproof bowl.
2. In a saucepan, warm vinegar, onion and salt over medium-low heat for 5 minutes, stirring to dissolve salt.
3. Pour liquid over jalapenos and let cool to room temperature.
4. Cover and refrigerate for at least 2 days and up to 2 weeks.
5. To make aioli in a food processor combine egg yolks, garlic and mustard.
6. With motor running, add oils in a slow, steady stream.
7. Blend in the lemon juice and salt.
8. Refrigerate until ready to use.
9. When you are ready to make sandwiches, seed 2 jalapenos and cut lengthwise into thin strips (alternatively, you can use purchased pickled jalapenos).
10. Warm roasted pork in a microwave or small skillet.
11. Spread the inside of the baguettes with aioli.
12. Divide remaining ingredients (except oil) among 4 sandwiches, layering cheese, jalapenos, prosciutto and pork.
13. Top with remaining baguette half.
14. Heat a large skillet over high heat.
15. Place a second skillet, preferably a cast-iron one, over high heat at the same time (it should be slightly smaller than the first skillet).
16. When pans are very hot, add oil to the larger skillet.
17. Place each sandwich in oil (cut sandwiches in half if they do not fit), and press second skillet on top, weighing it down with a heavy item to flatten.
18. Cook until bread is golden and cheese is melted, 1 to 2 minutes a side.

jalapeno peppers, white vinegar, white onion, salt, egg yolks, garlic, mustard, extra virgin olive oil, canola oil, freshly squeezed juice, salt, pork shoulder, baguettes, grated aged, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/8700 (may not work)