Delicious and crave-able, this classic Cuban sandwich build is rounded out with a tasty dijonnaise!
Ingredients
- Roasted Pork
- 1/4 cup red wine vinegar
- 2 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 8 each garlic clove, Crushed
- 1 tablespoon salt
- 1 tablespoon Italian Seasoning
- 2 teaspoon Fennel Seed
- 1 teaspoon Red Pepper, Crushed
- 2 tablespoons extra virgin olive oil
- 3 pounds pork country ribs
- 2 cup water
- Dijonnaise
- 1 cup mayonnaise
- 1/2 cup Dijon Mustard
- Cuban Sandwich
- 4 each cuban rolls split
- 1/2 cup butter, unsalted, melted
- 2 cups roasted pork
- 12 slices smoked ham, thinly sliced
- 8 slices swiss cheese, thinly sliced
- 8 slices dill pickle sandwich slice
Nutrition Information
(per serving)
Delicious and crave-able, this classic Cuban sandwich build is rounded out with a tasty dijonnaise!
Key products
Instructions
Roasted Pork
- In a bowl combine vinegar, honey, first amount of oil, garlic, salt, Italian Seasoning, fennel seed, and crushed red pepper. Mix well and set aside.
- In a heavy bottom rondeau, heat second amount of oil over high heat. Sear pork on all sides. Add vinegar mixture and water. Bring to a boil while stirring. Reduce heat to simmer and cover. Cook until very tender, about 1 - 1 1/2 hours. Remove from heat.
- Remove pork from pan. Simmer remaining liquid uncovered until reduced by a third. Shred pork and add to reduced liquid. Hold refrigerated for service.
Dijonnaise
- In a bowl combine mayonnaise and Dijon. Whisk until blended. Hold refrigerated for service.
Service
- Set panini press to medium heat. For each serving, Butter both the inside and outside of 1 roll. Spread 2 tablespoons on both the crown and heel of the roll. Place 3 slices ham on heel of roll. Top with 1/2 cup roasted pork and 2 pickle slices. Finish with 2 slices of swiss cheese and top with crown of roll.
- Place sandwich in panini press and grill until cheese is melted and roll is crisp. Cool slightly before cutting. Serve warm.
