Cubanos
 
Prep time
Cook time
Total time
 
Marinate the pork 2 days ahead, prep the sandwiches the day before, and cook the day you want to serve.
Author:
Serves: 12
Ingredients
  • 12 six-inch-long soft hero or hoagie rolls, split lengthwise
  • Yellow mustard, for brushing
  • 24 thin slices of Swiss cheese
  • 18 very thin slices of smoked ham
  • 18 thin dill pickle slices
  • 2-3 pounds of Mojo-Marinated Pork Shoulder (recipe follows), cooked and very thinly sliced
Instructions
  1. Place split rolls under the broiler for 1-2 minutes to lightly toast. Remove from oven and spread mustard on each slide. Split the slices of cheese in half, and lay two halves lengthwise on each bottom half of the rolls. Fold ham slices in half and lay one and a half slice on each piece of cheese. Lay pickle slices down the center (it will take about 1½ slices of pickle to cover each roll completely). Top with slices of the mojo pork, then another slice of cheese, split in half and laid lengthwise. Top with the top halves of the rolls. Wrap in plastic wrap if not cooking right away.
  2. When you are ready to cook, heat a panini press to high, butter both sides of the rolls and cook them on the press set at about medium height, two at a time, until lightly brown and crisp, about 2 minutes. Remove from the press, let cool a minute, then slice and serve warm. Repeat with remaining Cubans.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2016/06/cubanos/