Cuban Sandwiches

In our little cooking world, the Cuban is king of the paninis. There’s not much too it — pork, ham, Swiss … and a pickle (that’s what makes this number sing).

But throw it on the grill instead of the panini press (like we even own one of those) and a whole new level of magic happens.

Let’s get started!

It's big and meaty. Not exactly something you are going to want to do up for a light lunch. But all in all, not TOO bad healthwise.

It's big and meaty. Not exactly something you are going to want to do up for a light lunch. But all in all, not TOO bad healthwise.

The worst thing about making your own Cuban? You have to marinate the pork. So whip together:

  • 1/2 cup orange juice
  • the juice of 1 lime
  • 1/2 cup finely diced onion
  • 1/4 cup olive oil
  • 2 cloves of garlic, minced
  • 2 Tbsp. oregano

Mix it all together and pour over two boneless pork chops or 1 pork loin roast. Let it sit for at least an hour or up to 24 hours. For more flavor, we pricked the chop all over with a fork to really let the flavor sink in.

The longer they sit, they better they taste.

The longer they sit, they better they taste.

Before you get to grilling, get the meat out of the marinade and let sit at room temperature for about 20 minutes. Season the chops with salt and pepper on  both sides then cook over direct, medium heat for five minutes per side. Pull off the chops and let them rest on the counter for a few minutes before shredding with a fork or slicing super thin.

Shredding them with a fork was a bit of a pain. Slicing them into thin strips works well, too.

Shredding them with a fork was a bit of a pain. Slicing them into thin strips works well, too.

To assemble your sandwich, you will need:

  • a roll of Cuban or French bread, cut to hold a mega-sandwich
  • mayo
  • spicy brown mustard
  • deli ham
  • Swiss cheese
  • one large dill pickle, cut into spears

Spread the mayo and mustard on the split bread and layer on as much deli ham as you think you can handle. Top with cheese and the shredded pork. Finally add the dill spear and flatten the sandwich as much as you can.

Return the entire sandwich to the grill for a few minutes – just to get the cheese to melt and the bread nice and toasted.

Open wide and enjoy.

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