Cuban Sandwiches

Since I work a little later on Thursdays, I thought a slow cooker meal would be a great idea. I’ve been wanting to make pernil for a while (Puerto Rican roast pork shoulder) and I love the idea of cooking it in a slow cooker. We planned on just eating the meat for one meal, and then using the leftovers for cubanos, but we couldn’t wait.

Cuban Sandwiches
Serves 2

Here’s what I used:

  • french bread
  • 2 cups of shredded skinny slow cooker pernil (or roast pork)
  • yellow mustard
  • dill pickle stackers
  • lean deli ham
  • sliced swiss cheese
  • butter, room temperature

Here’s what I did:

  1. Preheat a large cast iron griddle pan over medium heat. A frying pan or panini press can be used instead, too.
  2. Slice a large loaf of french bread in half horizontally and then cut those pieces in half vertically.
  3. Spread some butter on the inside of each piece of bread and layer on some roast pork on the bottom piece of each sandwich.
  4. Add on a couple slices of ham.
  5. Then a  squirt of mustard.
  6. A couple of pickle stackers
  7. Top each sandwich with a couple slices of swiss. Melt some butter on your griddle and add the sandwiches. Weigh down with a heavy pan and grill for about 5 minutes on each side until the bread is browned and the cheese is melted.  Slice in half on a diagonal.

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