Cuban Sandwich
Zesty citrus-seasoned pulled pork, peppered ham, Swiss cheese, and pickles pressed between crispy Cuban bread creates an irresistible medley of flavors and textures. This crowd-pleasing sandwich delivers authentic Cuban flavor with minimal prep time and maximum satisfaction.
Ingredients
- 1 loaf Cuban Bread or French bread sliced in half lengthwise
- 2 cups leftover pulled pork
- ¼ cup orange juice
- 1 whole lime zest and juice
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ½ pound peppered deli ham thinly sliced
- ¼ pound deli sliced baby Swiss cheese
- ¼ cup stone ground Dijon mustard
- 10-12 slices sandwich style dill pickles
- ½ cup fresh cilantro chopped
- 2 tablespoons butter softened (for grilling)
Instructions
- In a bowl, combine the pulled pork with orange juice, lime zest, lime juice, oregano, red pepper flakes, cumin, onion powder, salt, and black pepper. Mix well to ensure the pork is evenly coated with the seasonings and citrus.
- Heat the seasoned pulled pork in a skillet over medium heat for about 5 minutes until warmed through. Set aside.
- Slice the French bread loaf in half lengthwise and open it up like a book. Spread the Dijon mustard evenly on the inside of both halves of bread.
- Layer the bottom half of the bread with the warmed pulled pork mixture. Layer the ham slices evenly over the pulled pork. Arrange the pickle slices on top of the ham. Sprinkle the chopped cilantro over the pickles.
- Layer the Swiss cheese slices on top of the cilantro. Close the sandwich with the top half of the bread.
- Heat a large skillet or griddle over medium heat.
- Spread butter on the outside of both halves of the sandwich.
- Place the sandwich on the heated skillet. Set a heavy pan on top of the sandwich to press it down (creating a makeshift panini press).
- Grill for about 3-4 minutes on each side until the bread is golden brown and crispy, and the cheese is melted.