Cuban Sandwich
User Reviews
4.7
28 reviews
Excellent
Cuban Sandwich
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The Cuban Sandwich is a delicious, layered combination of roasted pork, ham and cheese stuffed into a soft roll with mustard and dill pickle. It’s pressed and seared into one crunchy, irresistible grilled sandwich.
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Ingredients
- 4 bread rolls white sandwich roll, Cuban style
- 1/4 cup yellow mustard
- 8 ham sliced
- 2 cups pork See Note 1, roasted, carnitas meat
- 8 dill pickle long slices
- 8 swiss cheese slices
Instructions
- Slice bread in half then layer the sandwich with yellow mustard, one slice of Swiss cheese, 2 slices ham, 1/2 cup carnitas meat, 2 pickle slices then another slice of Swiss cheese. Place other roll piece slathered with yellow mustard on top.
- Place sandwich in a Panini sandwich press and cook on 350°F for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is crispy.
- If you don't have a Panini sandwich press available heat a large cast iron skillet or any grill pan over medium heat. Place the sandwich on the skillet and top with another heavy skillet and a couple of heavy weights (cans of soup, tomatoes work well). Carefully press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is crispy. Serve warm and sliced.
Notes
- For full carnitas recipes for stovetop, slow cooker, Instant Pot go to my recipe for Homemade Carnitas on the site. For slow cooker version see below.
- Carnitas
- Rub
- _____________________________________________________
- Instructions
- 6 lbs boneless pork shoulder (pork butt) cut into 3-inch cubes
- 2 oranges cut in halves
- 2 carrots break in halves
- 1 onion cut in half
- 3 bay leaves
- 6 garlic cloves minced
- 2 tsp kosher salt
- 1/4 cup brown sugar
- 2 tbsp Mexican oregano (See Note 1)
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- Combine the rub ingredients and rub all over pork.
- Place the pork shoulder in a slow cooker fat side up. Cover with the oranges, carrots, onion and bay leaves.
- Cook on low for 10 hours or 6 on high if using a slow cooker. If using an Instant Pot, High Pressure for 90 minutes. Allow for natural release.
- Carefully transfer carnitas from cooker using a slotted spoon or spider to a serving platter, save pan juices. Allow meat to cool slightly and shred by hand or using forks. Pan fry with cooking juices to crisp up if desired.
Nutrition Information
Show Details
Calories
986kcal
(49%)
Carbohydrates
128g
(43%)
Protein
59g
(118%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Cholesterol
83mg
(28%)
Sodium
1874mg
(78%)
Potassium
677mg
(14%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
111IU
(2%)
Vitamin C
1mg
(1%)
Calcium
758mg
(76%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 986 kcal
% Daily Value*
| Calories | 986kcal | 49% |
| Carbohydrates | 128g | 43% |
| Protein | 59g | 118% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 83mg | 28% |
| Sodium | 1874mg | 78% |
| Potassium | 677mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 758mg | 76% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
28 reviews
Excellent
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