Best Cuban Pork Sandwiches Recipes

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CUBAN-STYLE PORK SANDWICHES



Cuban-Style Pork Sandwiches image

Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don't have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. -Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 10 servings.

Number Of Ingredients 18

1 large onion, cut into wedges
3/4 cup reduced-sodium chicken broth
1 cup minced fresh parsley
7 garlic cloves, minced and divided
2 tablespoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
2 teaspoons ground cumin
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups fat-free mayonnaise
2 tablespoons Dijon mustard
10 whole wheat hamburger buns, split
1-1/4 cups shredded reduced-fat Swiss cheese
1 medium onion, thinly sliced and separated into rings
2 whole dill pickles, sliced

Steps:

  • Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.

CUBAN ROASTED PORK SANDWICHES



Cuban Roasted Pork Sandwiches image

For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 24 servings.

Number Of Ingredients 16

1 boneless pork shoulder butt roast (5 to 6 pounds)
4 garlic cloves, sliced
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
SANDWICHES:
4 loaves (1 pound each) French bread
3/4 cup butter, softened
1/2 to 1 cup yellow mustard
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced

Steps:

  • Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 590 calories, Fat 27g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 1206mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

SLOW-COOKER CUBAN PULLED-PORK PANINI SANDWICHES



Slow-Cooker Cuban Pulled-Pork Panini Sandwiches image

Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo sauce, which ultimately makes for one amazing hot sandwich. Unless you live in south Florida, Cuban bread will probably be rather difficult to come by. So use whatever type of bread tickles your fancy, and if you can't find a loaf that measures 2 feet (61 cm) long, two smaller loaves (about 12 ounces [340 g] each) of Italian or French bread, or even individual hoagie rolls, would work beautifully instead. Just make sure to start and end your sandwich layers with Swiss, since the cheese is what ends up holding together an otherwise messy panini.

Provided by Samantha Skaggs

Categories     Slow Cooker     Sandwich     Florida     Pork     Ham     Swiss Cheese     Pickles

Yield Serves 6-8

Number Of Ingredients 15

3 lb (1.6 kg) boneless pork butt roast, trimmed
10 cloves garlic, minced
1/2 cup (120 ml) freshly squeezed orange juice
1/4 cup (60 ml) freshly squeezed lime juice
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (3 g) dried oregano
2 teaspoons (5 g) ground cumin
1/2 tablespoon (18 g) House Seasoning (see Cooks' Note)
Salt and freshly ground black pepper, to taste
1 (2-foot [61-cm] long) Cuban bread loaf, submarine sandwich roll, Italian bread loaf or French bread loaf
Prepared yellow mustard, as needed
2 (8-oz [227-g]) packages sliced Swiss cheese, divided
2 cups (286 g) sliced dill pickles
1 (8-oz [227-g]) package thinly sliced ham
4 tablespoons (60 ml) melted butter

Steps:

  • Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.
  • Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.
  • To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.
  • Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.

CUBAN PULLED PORK SANDWICHES



Cuban Pulled Pork Sandwiches image

I lived in Florida for a while and loved the pork I ate there, so I started making it for myself. The flavorful meat makes amazing Cuban sandwiches, but you can also use it in traditional pulled pork sandwiches or tacos. -Lacie Griffin, Austin, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h30m

Yield 16 servings.

Number Of Ingredients 17

1 cup orange juice
1/2 cup lime juice
12 garlic cloves, minced
2 tablespoons spiced rum, optional
2 tablespoons ground coriander
2 teaspoons salt
2 teaspoons white pepper
2 teaspoons pepper
1 teaspoon cayenne pepper
5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces
1 tablespoon olive oil
SANDWICHES:
2 loaves (1 pound each) French bread
Yellow mustard, optional
16 dill pickle slices
1-1/2 pounds thinly sliced deli ham
1-1/2 pounds Swiss cheese, sliced

Steps:

  • In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots. , Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

Nutrition Facts : Calories 619 calories, Fat 31g fat (13g saturated fat), Cholesterol 143mg cholesterol, Sodium 1257mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 2g fiber), Protein 50g protein.

CUBAN PORK SANDWICHES



Cuban Pork Sandwiches image

Florida restaurants introduced the simple, delicious flavors of this Cuban favorite to the United States. If you don't have leftover roast pork, just pick up some from the deli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

4 white hamburger buns, split
2 teaspoons yellow mustard
4 teaspoons mayonnaise or salad dressing
4 ounces thinly sliced cooked roast pork
4 ounces thinly sliced cooked ham
4 ounces sliced Swiss cheese
12 slices dill pickles
3 tablespoons butter or margarine, melted

Steps:

  • For each sandwich, spread one cut side of each bun with 1/2 teaspoon mustard and the other side with 1 teaspoon mayonnaise. Layer pork, ham, cheese and 3 pickle slices in each bun, folding meats or cheese to fit if necessary. Press sandwiches firmly with palm of hand to flatten to about 1-inch thickness.
  • Heat 12-inch nonstick skillet over medium-high heat. Brush tops of sandwiches with melted butter. Place sandwiches, buttered sides down, in skillet. Brush bottoms with remaining butter. Cook about 6 minutes, turning once, until crisp and brown on both sides.

Nutrition Facts : Calories 450, Carbohydrate 24 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1140 mg, Sugar 2 g, TransFat 1 g

CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS



Cuban Style Pork Tenderloin Sandwiches and Fried Plantains image

Put The Buena Vista Social Club on the stereo and invite over a few friends to make a weeknight trip to Cuba! Put on your best cabana shirts and keep a limbo pole on hand!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield Up to 8 servings

Number Of Ingredients 25

1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed
Extra virgin olive oil or vegetable oil, for drizzling
1 small onion, minced
4 cloves garlic, finely chopped
2 limes, zested
1 large orange, zested
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon dried oregano
8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
4 teaspoons sugar
1/4 cup corn oil, 4 turns of the pan
4 black (ripe) plantains
1 teaspoon fine salt
6 dill pickles, chopped
1/2 cup sweet red pepper relish
2 scallions, chopped
1 pound shaved ham, from the deli counter
1 pound shaved Swiss cheese, from the deli counter
4 tablespoons butter, for toasting sandwiches
Frozen Mojito Slushes, recipe follows
1 pint lime sorbet or 1 can lime ade from frozen juice sectio
8 shots light rum
1/2 cup mint leaves
1 tray ice cubes

Steps:

  • Preheat oven to 425 degrees F.
  • Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
  • Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
  • Preheat a stovetop griddle over medium high heat.
  • Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
  • To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
  • Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
  • Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
  • Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.
  • In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

CUBAN PORK SANDWICHES



Cuban Pork Sandwiches image

Make and share this Cuban Pork Sandwiches recipe from Food.com.

Provided by PaulaG

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 small red onion, thinly sliced
1 cup water
1 (7 1/4 ounce) jar roasted sweet red peppers, drained and chopped
1/3 cup cider vinegar
2 garlic cloves, peeled and halved
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 garlic, cloved minced
1 teaspoon ground cumin
1/2 teaspoon salt
1 (1 lb) pork tenderloin (about 1 pound)
1 teaspoon olive oil
8 slices sourdough bread
8 slices swiss cheese

Steps:

  • For the relish, in a small saucepan over medium heat, bring the onion and water to a boil.
  • Cook for 1 minute, stirring frequently; drain.
  • Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.
  • Let stand at room temperature for 1 hour; remove and discard the garlic.
  • Cover and place in refrigerator.
  • To make the sandwiches, mash the minced garlic, cumin and salt.
  • Rub over the tenderloin; place in a shallow baking pan and bake uncovered at 425 degrees for 35-30 minutes or until a meat thermometer reads 160 degrees.
  • Allow to stand for 10 minutes; slice thin.
  • Over medium heat, heat the oil in a large skillet.
  • Top four slices of bread with pork, add the desired amount of relish and 2 slices of cheese; top with remaining bread.
  • Cook the sandwiches for 2 to 4 minutes on each side or until golden brown.
  • The yield is 4 sandwiches and 2 cups of relish.

Nutrition Facts : Calories 783.7, Fat 23.4, SaturatedFat 12.1, Cholesterol 125.3, Sodium 1268.7, Carbohydrate 86.1, Fiber 5, Sugar 7.2, Protein 55.5

PRESSURE-COOKER CUBAN PULLED PORK SANDWICHES



Pressure-Cooker Cuban Pulled Pork Sandwiches image

I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too. -Lacie Griffin, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 16 servings.

Number Of Ingredients 17

1 boneless pork shoulder butt roast (4 to 5 pounds)
2 teaspoons salt
2 teaspoons pepper
1 tablespoon olive oil
1 cup orange juice
1/2 cup lime juice
12 garlic cloves, minced
2 tablespoons spiced rum, optional
2 tablespoons ground coriander
2 teaspoons white pepper
1 teaspoon cayenne pepper
SANDWICHES:
2 loaves (1 pound each) French bread
Yellow mustard, optional
16 dill pickle slices
1-1/2 pounds thinly sliced deli ham
1-1/2 pounds Swiss cheese, sliced

Steps:

  • Cut pork into 2-in.-thick pieces; season with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches, removing from pressure cooker., Add orange and lime juices, stirring to scrape browned bits from bottom of cooker. Add garlic, rum if desired, coriander, white pepper and cayenne pepper. Return pork and any collected juices to cooker. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; when cool enough to handle, shred with 2 forks. Remove 1 cup cooking liquid from cooker; add to pork and toss together., Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

Nutrition Facts : Calories 573 calories, Fat 28g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 1240mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 2g fiber), Protein 45g protein.

GRILLED CUBAN PORK PRESSED SANDWICHES



Grilled Cuban Pork Pressed Sandwiches image

With pork, ham and cheese, paninis satisfy hearty appetites!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1/2 lb pork tenderloin, cut crosswise into 4 slices
3 tablespoons olive oil-and-vinegar dressing
2 teaspoons grated lime peel
1 teaspoon dried oregano leaves
4 slices (1 oz each) provolone cheese (from deli)
4 soft kaiser rolls, split
8 thin slices (1 oz each) baked ham (from deli)
3 tablespoons yellow mustard
3 tablespoons dill pickle relish

Steps:

  • Between pieces of plastic wrap, gently pound pork with flat side of meat mallet until very thin. Place in glass baking dish. In small bowl, mix dressing, lime peel and oregano. Spread over pork; turn pork to coat. Let stand while heating contact grill.
  • Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. Place pork on grill. Close grill; cook 5 to 6 minutes or until no longer pink in center. Meanwhile, place cheese on cut sides of roll bottoms; top with ham, pleating to fit. Spread mustard and pickle relish on cut sides of bun tops. Place grilled pork on ham; place roll tops, relish sides down, on pork. Press down firmly on tops of sandwiches (sandwiches are thick).
  • Carefully wipe off grill plates; spray with cooking spray. Place sandwiches on grill. Carefully close grill so tops of rolls don't slip off sandwiches. Gently press top of grill until sandwiches are compressed. Cook 3 to 4 minutes or until rolls are toasted and cheese is melted.

Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Sandwich, Sodium 1740 mg, Sugar 3 g, TransFat 1 g

CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS



Cuban Style Pork Tenderloin Sandwiches and Fried Plantains image

Put The Buena Vista Social Club on the stereo and invite over a few friends to make a weeknight trip to Cuba! Put on your best cabana shirts and keep a limbo pole on hand!

Provided by @MakeItYours

Number Of Ingredients 21

1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed
Extra virgin olive oil or vegetable oil, for drizzling
1 small onion, minced
4 cloves garlic, finely chopped
2 limes, zested
1 large orange, zested
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon dried oregano
8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
4 teaspoons sugar
1/4 cup corn oil, 4 turns of the pan
4 black (ripe) plantains
1 teaspoon fine salt
6 dill pickles, chopped
1/2 cup sweet red pepper relish
2 scallions, chopped
1 pound shaved ham, from the deli counter
1 pound shaved Swiss cheese, from the deli counter
4 tablespoons butter, for toasting sandwiches
Frozen Mojito Slushes, recipe follows

Steps:

  • Preheat oven to 425 degrees F.
  • Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
  • Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
  • Preheat a stovetop griddle over medium high heat.
  • Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
  • To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
  • Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
  • Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
  • Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.

PULLED PORK CUBAN SANDWICHES WITH BACON RECIPE - (4.5/5)



Pulled Pork Cuban Sandwiches with Bacon Recipe - (4.5/5) image

Provided by á-42919

Number Of Ingredients 10

2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
One loaf Cuban bread or 4 hoagie rolls
Yellow or Dijon mustard
Mayonnaise, optional
8 ounces thinly sliced cooked ham
8 pieces cooked bacon
8 ounces pulled pork or roasted pork
8 ounces Swiss cheese
12 thin dill pickle slices

Steps:

  • Heat a panini press or sandwich maker. In a small bowl, combine the melted butter with the olive oil. Cut the loaf of bread into quarters and slice each quarter in half lengthwise, leaving one edge intact. Lay the bread open like a book. Flip the bread over and using a pastry brush, coat each side of the bread with some of the butter/olive oil mixture. Flip the bread over again and generously spread the insides with mustard and some mayonnaise, if using. Divide the ingredients evenly among the slices of bread and build your sandwiches in this order: ham, bacon, pork, cheese and pickles. Bring the tops and bottoms together and press slightly to compact. Place a sandwich on the press and lower the lid, pressing down. Cook each sandwich until the bread is toasted and the cheese is melted, about 5 minutes. Allow the sandwich to cool for 2 minutes before slicing in half to serve.

CUBAN PORK SANDWICHES



Cuban Pork Sandwiches image

Seasoned pork, red and green peppers and mozzarella cheese come together in this satisfying sandwich recipe sent in by Connie Zangla from Annadale, Minnesota. "To make it more substantial, sometimes I add bread crumbs and Italian seasoning to the meat and vegetables," says Connie.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings (2 cups relish).

Number Of Ingredients 17

1 small red onion, thinly sliced
1 cup water
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/3 cup cider vinegar
2 garlic cloves, peeled and halved
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
SANDWICH:
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1 pork tenderloin (about 1 pound)
1 teaspoon olive oil
8 slices sourdough bread
8 slices Swiss cheese

Steps:

  • For relish, in a small saucepan over medium heat, bring onion and water to a boil. Cook and stir for 1 minute; drain. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin. Let stand at room temperature for 1 hour. Discard garlic. (Relish can be made ahead and stored in the refrigerator for up to 1 week.) , In a small bowl, mash the minced garlic, cumin and salt. Rub over tenderloin; place in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 10 minutes; thinly slice pork., Heat oil in a large skillet over medium heat. Top four slices of bread with pork, desired amount of relish and two slices of cheese; top with remaining bread. Cook sandwiches for 2-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 522 calories, Fat 21g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 1116mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 41g protein.

CUBAN PORK SANDWICHES



CUBAN PORK SANDWICHES image

Yield 4 people

Number Of Ingredients 7

4 crusty rolls, such as Portuguese rolls, split horizontally
4 tsp. Dijon mustard
2 cups roasted pork, thinly sliced (see related recipe)
1 lb. smoked ham or Genoa salami, thinly sliced
1/2 lb. Swiss cheese, thinly sliced
1/2 cup dill pickle slices
2 Tbs. unsalted butter, melted

Steps:

  • Assemble the sandwiches Preheat a heavy fry pan or grill pan over medium-high heat. Spread the bottom of each roll with mustard. Layer the pork, ham, cheese and pickles on the rolls, dividing evenly. Set the top halves in place and press gently. Brush the tops of the rolls with the melted butter. Grill the sandwiches Place the sandwiches in the heated pan and weight with a second pan or a weighted press. Grill until the undersides are golden, about 2 1/2 minutes. Turn the sandwiches over, weight again, and cook until the other sides are golden and the cheese is melted, about 2 1/2 minutes more. Serve immediately.

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