Cubano (Cuban sandwich) -

Cubano (Cuban sandwich)

Perfectly roasted pork; sliced ham; melted Swiss cheese; dill pickle chips all on freshly baked Cuban bread.

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Course: lunch, Main Course

Cuisine: Cuban

Prep Time: 5

Cook Time: 15

Servings: people

Calories: 854kcal

Author: Candace Bourzac

Ingredients

Roast Pork

1-2 lbs pork shoulder roast
2 shallots
4 cloves garlic
1 tsp cumin
1 tsp cloves
1 tsp paprika
1/4 tsp salt and pepper, each
1/4 cup water

Cuban Sandwich

1 loaf Cuban Bread
6 slices Swiss cheese
6 slices Ham
2 cups Shredded pork (or more if you like)
1/2 cup Yellow mustard
2-3 tbsp butter
16 slices dill pickles

Instructions

Roast Pork

Add the pork, shallots, pressed garlic, 1 tsp cumin, 1 tsp cloves, 1 tsp paprika, 1 tbsp each of orange juice, lemon juice and lime juice, 1/4 tsp salt and pepper each and 1/4 cup water to a large crock pot.
On high, the roast should take about 5 hours to cook. On low, it should take about 8 hours.
Shred the pork once its cooked. If you are making the sandwiches soon, you can turn the Crock Pot on low until you are ready to make the sandwiches. If you are making them the next day, store pork in the refrigerator until ready to use. If waiting until the next day, you will want to warm the meat up a bit before putting it on the sandwiches.

Cuban Sandwich

If you are heating these using the oven, preheat to 350. Trim the ends of the bread and slice lengthwise. It may be easier to cut the loaf in half before slicing lengthwise.
One one half, spread the butter. On the other half, spread the mustard.
On the bottom half. layer the cheese, sliced, ham, shredded pork and as much pickle as you like. Top with the other half of the bread.
Grill in a panini press or George Foreman grill. Alternatively, place the sandwich on a large baking pan and place something heavy on top to weight the sandwiches down. I used a rectangular, cast iron griddle as it was heavy enough to weight the sandwiches down. I then cooked in the oven for 15 minutes at 350.
If you have nothing to weigh the sandwiches down, that is fine. They will still taste delicious!

Notes

Store leftovers in an airtight container in the fridge for up to three days.
Prepare sandwiches up to three days ahead of time and store in an airtight container in the fridge until it's time to cook them.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition