Fantastic Cuban Sandwiches
I LOVE Cuban sandwiches; they are my favorite to order at The Derby (Atlanta) and Bahama Breeze (Kennesaw) - pretty much the only thing I get at those two places. They are such a yummy mix with the mustard, gooey cheese, tender pork and crunchy bread - and don't forget the pickles! So when I saw this recipe at Cooking with Cristine I knew I wanted to try it out and boy are we all glad I did! This went over VERY well with both of the boys - the pork came out SO juicy and tender with so much flavor. Make this sandwich SOON!! This was such a PERFECT work night dinner - the crock pot does all the work and it only takes about 20 minutes start to finish to get this all together and bake up a side of onion rings or fries or something like that to serve with them!
Recipe slightly adapted from Cooking with Cristine.
For the roast:
1 2-pound pork shoulder or butt
4 cloves garlic, finely minced
1/4 teaspoon black pepper
1 teaspoon oregano or marjoram
1 tablespoon olive oil
1 tablespoon white vinegar
2 teaspoons salt
For the sandwiches:
Sliced Swiss cheese
Rolls (hoagie rolls or something oblong work best)
1. For the roast: Combine garlic, pepper, oregano or marjoram, olive oil, vinegar and salt. Rub pork with garlic mixture and refrigerate overnight. Cook in a crock pot on low for 8-12 hours.
2. To assemble the sandwiches, spread a thin layer of both honey mustard and mayo on the insides of the roll. Layer cheese, ham, pickles, roast, and another slice of cheese on the bottom of a roll; top with other half of roll.
3. Press sandwiches in a panini press or skillet until bread is crispy and cheese is melted, about 3-4 minutes on medium-high heat.