Smoked Cuban Sandwich
Love a Cuban sandwich? Imagine how much better a smoked Cuban sandwich would be! I have also added some leftover pulled pork instead of Cubano ham
Equipment
- Grill
Ingredients
- 1 loaf 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
Instructions
Step 1: Preheat and Warm The Pork Butt
- Preheat the grill. Turn on your grill to medium heat and close the lid. Allow the grill to preheat while you butter the cut sides of your bread.
- Heat the pork. In a large sauté pan, combine the pork, orange juice, lime zest and juice, oregano, red pepper flakes, cumin, onion powder, salt and black pepper.
- Warm over medium heat until the sauce is evenly distributed throughout the pork and everything is warmed through.
Step 2: Assemble The Sandwiches
- Assemble the sandwiches. Layer the mustard, pickles, cheese, ham, and pork across the toasted sides of the bread.
- Press the halves of the bread together and wrap as tightly as you can with the foil.
Step 3: Grill the Cuban Sandwiches.
- Place the foiled sandwich on the grill and top with the heavy, preheated pan.
- Turn the temperature of your grill down to low and let the sandwich get all toasty and the cheese melted.
- Check the sandwich after about 10 minutes.
- Cool and serve. Allow the sandwich to cool for 5-10 minutes before slicing into individual servings. Top with chopped cilantro.