The Cuban Sandwich is a delicious, layered combination of roasted pork, ham and cheese stuffed into a soft roll with mustard and dill pickle. It’s pressed and seared into one crunchy, irresistible grilled sandwich.

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Cuban Sandwich


The Cuban Sandwich is a delicious, layered combination of roasted pork, ham and cheese stuffed into a soft roll with mustard and dill pickle. It’s pressed and seared into one crunchy, irresistible grilled sandwich.

Ingredients
4 Cuban bread rolls (soft, white sandwich roll)
1/4 cup mustard
8 ham slices
2 cups carnitas meat (See Note 1)
8 long dill pickle slices
8 Swiss cheese slices

Instructions

Slice bread in half then layer the sandwich with yellow mustard, one slice of Swiss cheese, 2 slices ham, 1/2 cup carnitas meat, 2 pickle slices then another slice of Swiss cheese. Place other roll piece slathered with yellow mustard on top.

Place sandwich in a Panini sandwich press and cook on 350°F for 5 to 7 minutes until the sandwich has compressed to about a third of its original size and the bread is crispy.

If you don't have a Panini sandwich press available heat a large cast iron skillet or any grill pan over medium heat. Place the sandwich on the skillet and top with another heavy skillet and a couple of heavy weights (cans of soup work well). Carefully press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is crispy. Serve warm and sliced.


Notes
1. For full carnitas recipes for stovetop, slow cooker and Instant Pot go to my recipe for Homemade Carnitas here: [ Ссылка ]
or on the site.
For My Authentic Mexican Carnitas go here or on the site: [ Ссылка ]

For slow cooker version see below.

Carnitas

6 lbs boneless pork shoulder (pork butt) cut into 3-inch cubes
2 oranges cut in halves
2 carrots break in halves
1 onion cut in half
3 bay leaves

Rub
6 garlic cloves minced
2 tsp kosher salt
1/4 cup brown sugar
2 tbsp Mexican oregano (See Note 1)
1 tsp ground cumin
1/2 tsp cinnamon


Instructions

Carnitas
Combine the rub ingredients and rub all over pork.

Place the pork shoulder in a slow cooker fat side up. Cover with the oranges, carrots, onion and bay leaves.

Cook on low for 10 hours or 6 on high if using a slow cooker. If using an Instant Pot, High Pressure for 90 minutes. Allow for natural release.

Carefully transfer carnitas from cooker using a slotted spoon or spider to a serving platter, save pan juices. Allow meat to cool slightly and shred by hand or using forks.

Pan fry in a little oil or pan juices to get crispy.


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