Recipe Details

Delicious and crave-able, this classic Cuban sandwich build is rounded out with a tasty dijonnaise!

Roasted Pork

  1. 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.
  2. 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.
  3. 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

  1. In a bowl combine mayonnaise and Dijon. Whisk until blended. Hold refrigerated for service.

Service

  1. 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.
  2. Place sandwich in panini press and grill until cheese is melted and roll is crisp. Cool slightly before cutting. Serve warm.

CHEF’s TIP!

Don’t have a panini press? Use a griddle with a hot steak weight to create the same effect.