Cuban Sandwiches

Makes 4 servings

Ingredients:

  • 12 oz. Cuban bread (approximately 24″ long)
  • 1/3 c. mayonnaise
  • 1 Tbsp. yellow mustard
  • 3 slices Lorraine® cheese
  • 1/2 lb. deli ham, thinly sliced
  • 2 c. shredded pork (recipe below)
  • Pickle slices
  • 4 Tbsp. butter, room temperature

Shredded Roast Pork:

  • 4-5 lb. boneless Boston Butt Pork Roast
  • Adobo all-purpose seasoning
  • 3 c. Mojo Criollo

Instructions:

Shredded Roast Pork:

Sprinkle boneless Boston Butt Pork Roast liberally with Adobo all-purpose seasoning. Place in slow cooker. Add Mojo Crillio. Cook on low for 8 hours.

Remove, shred the meat and return to the juice in slow cooker.

Reserve 2 cups of meat for the sandwiches.

Sandwiches:

Cut bread in half then cut those halves in half vertically (you will have 4 pieces of bread:  2 tops and 2 bottoms). In a small bowl, mix mayonnaise and mustard together; spread on each piece of bread. Put 1-1/2 slices of Lorraine® cheese on 2 pieces of bread. On the bottom pieces of bread, add ham, roast pork and pickles. Place the top bread on the sandwich. Brush the tops and bottoms of the sandwiches with butter. Cut each sandwich into 2 equal pieces. Place in a sandwich press for 3-4 minutes, or until bread is golden.

Notes:

If you do not have a sandwich press, cover a heavy garden brick with heavy duty aluminum foil. Place the sandwich in a large skillet over medium heat and put the brick on top of the sandwich. After 3-4 minutes, flip and repeat on the opposite side.

You can find Mojo Criollo and Adobo seasoning in the ethnic section of your grocer or online.

 

Prep time:  5 minutes

Cook time:  4 minutes

Total time:  9 minutes

 

Find this recipe and more at TheHungryHousewife.com!

Recipe and photo courtesy of Leslie Green, The Hungry Housewife