Cuban Sandwiches Recipe

Written by Amy on April 10, 2013 in Appetizers & Snacks, Dinner, Recipes: Yummy in my Tummy

Cuban Sandwiches

We love to make Cuban Sandwiches in the summer. They are easy and a great finger food to eat on the go. Sandwiches and salad are our summer favorites, along with cooking on the grill. First time I had a Cuban sandwich was in 1998 in Stuart Florida. I can’t stand pickles warm. I pick them off my burgers and I am overall not a big pickle fan. My boss gave me a bite of her Cuban Sandwich and I reluctantly tried it. I feel in love with the sandwich and now make it homemade. I serve fried plantains and black beans with this.The recipes are also on here. It makes a great meal!

Cuban Sandwiches Recipe

Ingredients:

2 pounds pork roast (I used a 5 pound Boston butt and have lots leftover to use another day)

½ bottle Mojo

About 4 pickles (you could use burger chips)

Mustard

½ pound cheese slices (Swiss or Muenster)

1 package sliced ham

2 Cuban breads (French bread will work too)

Directions:

This comes out best marinating the pork roast overnight. I forgot to do that and actually forgot to even take the roast out of the freezer. I tossed mine frozen in the crockpot first thing in the morning with the Mojo on high and cooked it for about 6 hours. If yours is not frozen you can cook it on low for the same time or turn it on high and have it done it about 4 hours. If you don’t have a crockpot don’t despair. Marinate the roast and toss in an oven preheated to 325 for about 1-1 ½ hours or until tender.

Now pull the meat apart like you would for pulled pork. Sprinkle a little Mojo over the meat, just a drizzle. Set aside to use in a few steps.

Cut the bread in half lengthwise.

Spread the bread with some mustard (I always call it mouse-turd, lol)

Now slice the pickle in half lengthwise, really thinly

The pickle goes on one half of the bread and mustard.

Now put the pork roast on top of that.

Add the slices of cheese to the other side of the bread (just mustard side)

Place the ham slices on top of the cheese

Now place the ham and cheese side on top of the pork and pickle side.

Cut on a diagonal into sandwich sizes (I customize mine for each person in our family, small ones for the smaller kids)

Heat a fry pan with a little oil or pam in it. I use cast iron but you can use any. Place the sandwiches in the pan and put a smoosher on them. If you have a paninni press you could use that instead. I have smooshed mine with a plate before. Keep the smoosher on it while it cooks. Press firmly you want to smash the bread.

Flip the sandwich over and repeat.

Serve hot!

Cuban sandwiches

Ingredients

- 2 pounds pork roast (I used a 5 pound Boston butt and have lots leftover to use another day

- ½ bottle Mojo

- About 4 pickles (you could use burger chips)

- Mustard

- ½ pound cheese slices (Swiss or Muenster)

- 1 package sliced ham

2 Cuban breads (French bread will work too)

Instructions

1. This comes out best marinating the pork roast overnight. I forgot to do that and actually forgot to even take the roast out of the freezer. I tossed mine frozen in the crockpot first thing in the morning with the Mojo on high and cooked it for about 6 hours. If yours is not frozen you can cook it on low for the same time or turn it on high and have it done it about 4 hours. If you don’t have a crockpot don’t despair. Marinate the roast and toss in an oven preheated to 325 for about 1-1 ½ hours or until tender.

1. Now pull the meat apart like you would for pulled pork. Sprinkle a little Mojo over the meat, just a drizzle. Set aside to use in a few steps.

1. Cut the bread in half lengthwise.

1. Spread the bread with some mustard (I always call it mouse-turd, lol)

1. Now slice the pickle in half lengthwise, really thinly

1. The pickle goes on one half of the bread and mustard.

1. Now put the pork roast on top of that.

1. Add the slices of cheese to the other side of the bread (just mustard side)

1. Place the ham slices on top of the cheese

1. Now place the ham and cheese side on top of the pork and pickle side.

1. Cut on a diagonal into sandwich sizes (I customize mine for each person in our family, small ones for the smaller kids)

1. Heat a fry pan with a little oil or pam in it. I use cast iron but you can use any. Place the sandwiches in the pan and put a smoosher on them. If you have a paninni press you could use that instead. I have smooshed mine with a plate before. Keep the smoosher on it while it cooks. Press firmly you want to smash the bread.