Monday, November 1, 2010

Cubano Sandwiches

I first had a Cuban sandwich at one of my favorite restaurants, Juniper 61.  Pork on pork?!  What took me so long to try this glorious creation?!  You all know how I feel about pork...

So, when I had that leftover pork roast to spice up, a Cuban sandwich was the obvious choice.

The recipe below is how I make Cuban sandwiches, but feel free to tweak the recipe to make it your own!  For example, if you have leftover pork tenderloin, use that instead of the pork loin roast.  Or if sliced ham is on sale at your local deli, replace the prosciutto with ham.  When you layer lots of tasty ingredients and melt them together with cheese, you can't go wrong.    

Cubano Sandwiches
Serves: 2

2 crusty rolls, cut in half
2 tablespoons mustard
4 thin slices of leftover pork loin roast
6 paper thin slices of prosciutto
6 slices of dill pickle (I use Vlasic Stackers)
2 slices Swiss cheese

Preheat your panini grill.  Spread mustard on the cut sides of both rolls.  Layer on the bottom half of each roll: 2 slices pork, 3 slices prosciutto, 3 slices dill pickle, and 1 slice cheese.  Close your sandwiches with the top half of each roll.  Grill in a panini maker until sandwiches are heated through and cheese is melted, about 4-5 minutes.

**If you don't have a panini grill, check out this post for alternative ways to heat up your sandwich.

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