Photo Credit: James Tran Photos

Peter Ziegler

At Johnston’s bar and grill, the Cubano is a fan favorite on the eclectic, globally influenced menu. Executive Chef Peter Ziegler credits a thoughtful balance between traditional ingredients and flavor-forward twists for the Cubano’s instant success with guests.

The pork is seared and braised with beef stock, onions, garlic, citrus juice and zest for five to six hours. “We stud the braise with a sachet of fresh mint, oregano, cilantro stems, mustard seeds and peppercorns,” says Ziegler. At service, toasted ciabatta is slathered with housemade aïoli and whole-grain Dijon mustard. Other elements in the build include the classic sliced smoked ham heated on a plancha with Swiss cheese, braised mojo pork and housemade bread-and-butter pickles. According to Ziegler, the citrus-forward pork plays well with the sweetness of the pickles and the smoked ham, contrasting with the vinegar and mustard flavors. “Using Swiss was an ode to the original sandwich, and it lends a mild, nutty flavor. Together, the Cubano unites bold flavors. And the melt-in-your-mouth quality of our braised pork is a hit.”